Horseshoe Casino chef honored by fellow chefs

The elegance of Sand Creek Country Clubs dining room in Chesterton was the setting for the 2007 American Culinary Federation Chefs of Northwest Indiana's Chef of the Year Dinner.

The dining room came alive with the aromas of seafood and cheeses as guests gathered for cocktails and hors d'oeuvres in the grill room.

Sand Creek's executive chef, Nathan Wronko, along with his staff of sous chef Scott Profitt, banquet chef Ryan Phillips and the wonderful staff served a six-course meal fit for royalty.

The meal opened with a cream of celeriac soup made with Granny Smith apples and white truffle oil, a salad of roasted beet salad served with ruby red grapefruit, field greens and Michigan goat cheese and tossed in a citrus vinaigrette.

That was followed by a fish course of pan-seared sea bass with roasted tomato and quinoa pilaf, tarragon, zucchini, baby carrots with a blood orange reduction. A lemon sorbet with Compari cleared the palate for the fruitwood-smoked beef tenderloin with woodland mushroom pave, grilled asparagus and sauce periguex.

Pete Jeschke opened the meeting as the hazelnut ganache torte with Frangelico creme anglaise was served for dessert. Jeschke, who's been president for the past four years, brought the room to its feet when he presented his mother with an award for the inspiration and support she has given him.

The Junior Culinarian for 2007 is Billie Ross, who works at Comforts Catering. (Jack Mix was happy to keep the award in the family, so to speak, since son Bill Mix was the 2006 winner.)

David Siano from Horseshoe Casino in Hammond was received the coveted Chef of the Year 2007 award for all of the community service he does. The award, the highest employee award given by Horseshoe Casino, brought $1,000 and a gift.

Performance Food Groups, represented by Jim Dawson, was awarded Purveyor of the Year for their generosities in helping with all the fundraising the chefs do for local organizations.

Kudos to all three.

And volunteering his time as he does every year, Richard Vasquez, owner of Striking Images Photography in Valparaiso, took photos of evening's festivities.

This year's board of directors are President Jack Mix, Comforts Catering; Vice President Glennard Brooks, Genesis Convention Center; Secretary Cheryl Molenda, The Inn @Aberdeen; Treasurer James Galligan (also scholarship, chef 'n child and educational chairman), Long Beach Country Club; Board Chairman Pete Jeshke (also bylaws chairman), Harrah's Casino Joliet; Sergeant at Arms Nico Luna(also certification chairman), Villa De Bruno; Tim Merkel, golf committee chairman, Giovanni's Restaurant; David Siano, membership chairman, Horseshoe Casino Hammond; and Adam Brown, junior member incentive program chairman, R.L. Schreiber.

See these chefs at work at the Meals on Wheels Dine with the Chefs. The story is on today's Lifestyles cover.

Don't miss it

Support Local Performing Arts Groups at Leap Year Event! This year for the first time, the Southlake Children's Choir and Indiana Ballet Theatre have come together in a fund-raising gala from 6 to 11 p.m. Friday, appropriately called Leap into the Arts!

During the evening's festivities they will introduce the newly-formed South Shore Youth Orchestra in its premier performance.

Organizers are very excited about this venture, which will include dinner, silent and live auctions, a raffle and best of all, performances by the ballet, choir and youth orchestra at the Halls of St. George, 905 East Joliet St. in Schererville.

Tickets cost $45 per person. Contact Kay Marcus, event chairman, at (219) 942-4810 or kayrdale@comcast.net for more information and to purchase tickets or make a donation.

Save the date

Prevent Child Abuse is planning its annual charity ball fundraiser.

The Spring Carnival Gala will take place at 6:30 April 5 at Old Towne Center, 711 N. Calumet Ave. in Valparaiso.

This is truly not your ordinary charity ball. Carnival games, Wii games and casino games will be part of the entertainment.

Entertainer J Jay Brooks will act as emcee for the event. Seating is limited, so reserve a place soon by sending $50 per person to P.O. Box 1846 Valparaiso, IN 46384-1846.