Restaurant Scene: Cheers to talented chefs and a sweet menu

The American Culinary Federation's Chefs of Northwest Indiana presented its annual "Chef of the Year" appreciation dinner and reception Jan. 8 at Valparaiso University's Harre Union.

Emerging as Chef of the Year was Ruben Calvo of Ruben's Mexican Grill in Dyer and Banquets at St. George. Student of the Year honors went to Kyle Fouch.

Runners up for Chef of the Year were Scott Farrell of the Chateau in Merrillville and Elida Abeyta from Ivy Tech Community College in East Chicago. In the student category, runners up were Bob Crist and Jaime Montanez.

Adventures in International Cuisine

Northwest Indiana Adult Guardianship Services Inc. along with ACF Chefs of Northwest Indiana will present "Adventures in International Cuisine" from 6 to 10 p.m. Jan. 26 at Avalon Manor, 3550 U.S. 30, Merrillville.

Gourmet dishes with various ethnic themes will be in the spotlight as the chefs showcase their talents. Tickets are $100 per person. Proceeds will benefit a continuum of NIAGS guardianship services for at-risk adults and Culinary Art Scholarship opportunities for future area chefs. FYI: Call Sharon Sasser at (219) 794-4888

Sweet Sixteen

There's always something interesting on Sarah Kosikowski's plates.

Kosikowski, a native of Fenton, Mich., is the executive pastry chef at Sixteen restaurant at Trump International Hotel and Tower in Chicago.

The pastry chef, a graduate of the Culinary Institute of America's Baking and Pastry Arts program, recently unveiled a new seasonal dessert menu at the restaurant.

Listed as "Sweet Temptations," Kosikowski's offerings include Cranberry Mousse, made with orange chamonix cake, amerena cherry fluff and morello cherry cranberry sherbet; "Mont Blanc" Tainori Torchon, made with candied chestnuts, Tahitian vanilla chantilly, and guanaja chocolate sorbet; and Eggnog Cheesecake, starring graham crackers, saigon cinnamon custard and rum raisin ice cream.

Kosikowski's creative ways with dessert have earned her many accolades, including a nomination in the "Rising Star Chef" category during the 2009 James Beard Awards. She earned a silver medal on Food Network's "Extreme Challenge, Candy Carnival" and participated in the American semi-finals of the Valhrona C3 Culinary Competition last year in France.

The chef has created her delicious sweet treats at a variety of esteemed restaurants previously. They include Michael Mina restaurant at the Bellagio Hotel in Las Vegas; The French Laundry in Yountville, Calif.; and Vegas' Wynn Hotel.

Kosikowski regularly gets involved in a variety of charitable projects and other culinary events as well. She participated in the World of Chocolate, an event held in Chicago on Dec. 1 which raised money for the AIDS Foundation of Chicago.

Food fans looking for some stellar desserts to share for Valentine's Day wouldn't go wrong checking out Kosikowski's sweet Sixteen menu. FYI: (312) 588-8030

The opinions expressed are solely the writer's. Reach her at (219) 933-3365 or eloise.valadez@nwi.com.