northwest ohio holiday tablescapes - limaohio.com€¦ · spends her free time painting and...

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Flavor for Everyday Life | November/December 2017 Northwest Ohio

Christmas of ages past

Salt Marketplace & Cook Show details

tablescapesHoliday

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SaltFlavor for Everyday Life

thesaltmagazine.comNorthwest Ohio

November/December 2017Publisher Doug Olsson [email protected] Adrienne McGee Sterrett [email protected] Layout Design Tessa Jennings [email protected] Staples [email protected]

Hide & ShakeFind the shaker in this issue and be

entered to win a $10 grocery card.Visit our website, thesaltmagazine.com,

and click on the Shaker Contest link at the top and enter your contact information. Your name, street number, street name, city and zip code are required. Only your name and city will be pub-lished. All entries must be received by Dec. 1. Only online entries will be accepted.

In the September/October issue, the shaker was hidden on page 8, on the counter.

Congratulations to our most recent winner, Lyn Rhoads, of Delphos.

You could be our next winner!

Contact Salt:[email protected]

3515 Elida RoadLima, OH 45805

419-223-1010

Salt of Northwest Ohio is published six times a year by AIM Media Midwest and is available

through The Lima News. All rights reserved. Reproduction of any material from this issue, in

whole or in part, is prohibited. Salt is free to subscribers of The Lima News. It is also available for

purchase at the office of The Lima News.

Please buy locally and recycle.

Follow us on Facebook, Twitter, Pinterest and Instagram @TheSaltMagazine.

On the CoverTaken at the Lima home of Kathryn Yingst. Photo by Adrienne McGee Sterrett.

ADRIENNE MCGEE STERRETTAdrienne is editor of Salt magazine and life-style/special sections editor for The Lima News. She believes everyone has a life story worth sharing. Reach her at 567-242-0510 or [email protected].

TESSA JENNINGSTessa is a designer of Salt magazine. She spends her free time painting and training her pup in agility. When she has the time, she enjoys adventuring to new cities with her family and dogs.

MICHELLE STEINMichelle is a freelance writer for The Lima News. When she’s not training for marathons, writing for various publications or running around her three young children, she’s prob-ably drinking coffee … or sleeping.

JANE BEATHARDJane is a writer for Salt magazine. She is a retired staff writer for The Madison Press in London, Ohio, and is also the retired media relations manager of the Ohio Department of Natural Resources.

KELLI CARDINALKelli is a freelance photographer for Salt mag-azine and The Lima News. She is a Ball State University grad and also a full time veterinary technician in both Ottawa and Bluffton.

MERRI HANJORA Merri is a reporter for The Lima News and contributor to Salt magazine. She enjoys spending time with her husband at their barn tending to their three goats, seven chickens and one kitten.

Staff & Contributors

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SaltCONTENTSfeatures

10 Christmas atthe Homestead

16 In the kitchen with...Jess Parker

5 Salt Marketplace & Cook Show

8 Williamsburg Christmas dinner

9 Readers favorite holiday memories

12 Holiday Tablescaping

Barbecue Beef Brisket ........................... 15

Chicken Enchiladas ................................ 7

Cream Cheese Pound Cake .................. 15

Dog Biscuits .......................................... 18

Fettuccine Alfredo ................................... 7

French Toast Casserole ......................... 18

Panzanella ............................................. 18

Taco Meat ............................................... 6

Trinidad Stewed Chicken ........................ 7

Winter Fruit Bowl .................................. 14

Recipe Index

Send us your favorite recipe. We may feature it in an upcoming issue.

Visit our website, thesaltmagazine.com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve

got one. All entries must be received by Dec. 1.

Every submitted recipe will be entered in a drawing for a $25 grocery card.

Salt Scoop

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Staff reports

Ready, set, cook.No, seriously. Do you

have a plan for the season?We’re here for you with

the Salt Marketplace and Cook Show.

This is the second year for the event, presented by Salt magazine and The Lima News.

Featured chefs include Misty Lee, culinary arts

teacher at Lima Senior High School; Trevor Remy, chief of catering at Trev-or’s Little Taste; Jonathan Keysor, general manager and part owner of Fit-Meals; and Carrie Prince, instructor of high school culinary arts at Apollo Career Center.

For details, see Meet the Chefs.

Each presenter will demonstrate a recipe,

and door prizes like bags of groceries will also be given away.

Come early to shop the vendor booths.

VIP tickets include seat-ing near the stage, premi-um tote bags and good-ies. General admission tickets will also receive goodie bags.

Major sponsors include Chief and Allan Nott Honda Toyota.

Salt Marketplace and Cook Show

coming soon

Salt Marketplace and Cook Show

Doors open at 4 p.m., cook show at 6 p.m. Nov. 9UNOH Event Center, Lima

$40 for VIP seating (limited quantity),

$15 general admission. Visit The Lima News or call 419-223-1010.

Independent Consultant419-553-0099 l [email protected]

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MISTY LEEI’m the Culinary Arts Teacher at the Lima Senior High Career Tech Department. I do what I do because I love to help people learn new things, especially about food. It is rewarding to watch students develop their skills and become proficient at their craft.

Favorite recipes from the cooks

Meet the cooks

These recipes are not the recipes that will be demonstrated at the show.

TREVOR REMYBorn and raised in Lima with a strong Caribbean upbringing by way of Trini-dad & Tobago. Food has always been my family’s passion, which led me to want to share my West Indi-an and American infused cuisines. Currently I am chief of catering of Trevors’ Little Taste, LLC working with an area wellness pro-gram teaching kids kitchen techniques and the ben-efits of making healthier food choices. Throughout my professional career, I have had the opportunity to lead catering teams and express my creativ-ity with food, while on tour with A-list recording artists, bands and music festivals. Whether it is a corporate event, wedding, or per-sonal dinner, I am ready to bring my love and flavor layered food to the table.

JONATHAN KEYSORI am the General Man-ager and Part Owner of FitMeals LLC. FitMeals was formed from an idea that prepping conve-nient, healthy and deli-cious meals was nearly impossible to do on a regular basis. I’ve had conversations with count-less colleagues regard-ing meal prep and how nice it would be to have someone available to do it for us. It was from years of these conversations and the right opportu-nity at the right time that FitMeals was born. We currently serve over 100 clients in Allen Coun-ty and are extremely excited about continu-ing to provide them with great meals that help them eat better, feel better, and live better.

CARRIE PRINCEI am the Culinary Arts Instructor at Apollo Career Center. I have been teaching high school culinary arts for 24 years. I gradu-ated from The Ohio State University with a BS in Home Economics Edu-cation and from Wright State University with an MS in Curriculum and Supervision. I am mar-ried, have two children, two stepchildren and have lived in Lima for 21 years. Work for me is not a job, it’s an adventure! I love going to Apollo every day teaching high school students in the field of culinary arts, helping them find their passion and assisting them to become produc-tive, responsible adults.

TACO MEAT— From Misty Lee

Ingredients:1/2 pounds ground sirloin or ground round 90/10medium onion, diced smallcloves garlic, minced, or 1 tea-spoon of jarred minced garlicfresh jalapeño, seeded and minced

tablespoon chili powder1/2 teaspoon cuminsmall can of tomato pastecup beef stock

Directions:Onions, garlic and jalapenos are

added in with the meat while brown-ing on a medium high heat. Drain if needed. Add dry seasonings, tomato paste, beef stock. Turn down heat to

low medium. Simmer until the liquid is reduced, about 15 minutes.

Salt and pepper to taste. My pref-erence is garlic salt.

Serve over angel hair pasta with cheddar cheese, salsa, sour cream. This recipe can be utilized for many things such as tacos, loaded fries, nachos, baked potato, chili dogs or chili.

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CHICKEN ENCHILADAS— From Carrie Prince

Ingredients:bone-in chicken breast halvestablespoons olive oilounce can diced green chili peppersjalapeno pepper, choppedclove garlic, mincedounces cream cheesecup shredded Monterey Jack cheese, dividedcup milk(10-inch) flour tortillas

1 - 2 cups heavy creamDirections:

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 F. Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.

As the cheese begins to melt, gradually stir in the milk. Add the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a sprayed 9-by-13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top. Pour cream over all to cover.

Bake covered for 30 minutes in the preheated oven, or until the enchiladas are hot (165 degrees.)

TREVOR’S LITTLE TASTE TRINIDAD STEwED CHICKEN— From Trevor Remy

Serves 6-8Ingredients:

pounds chicken, cut into 2-inch pieces (buy precut if possible)lemoncup chopped scallions (white and green parts)medium tomato, dicedcup sweet onion, choppedlarge garlic cloves, mincedtablespoon olive oiltablespoons brown sugarsprigs thyme

Fresh habanero or pimento pepper, optionalSalt and pepperOptional ingredients include:1 cup of cooked peas or red beans and/or sliced carrotsSliced avocado or mango on side

Directions:Wash chicken with the juice of one

lemon or vinegar and water mixed, rubbing chicken to remove any excess skin, fat or slime. Wash chicken a sec-ond time with plain water then drain.

Wash and chop scallions, tomatoes, peel and chop onion and garlic, cut pimento or habanero if using. In a large pot over medium heat, add oil. When hot but not smoking, add brown sugar and allow your sugar to bubble, froth and darken. This is the common practice for making pelau and stew beef or lamb.

Add chicken to pot and listen to it sizzle. Now for the fun part! Almost immediately raise the heat to high and stir your pot coating the chicken with brown sugar for 1-2 minutes. Add some flavor to your pot introducing all of your listed ingredients and stir for another 1-2 minutes. Carrots should be added at this time, if using.

Cook for 15-20 minutes, uncov-ered on high heat so the juices from the meat evaporate. Common practice is to stir every 5 minutes, keeping chicken from sticking to your pot. Adding one cup of water to a covered pot brings you a nice bubble for sauce. The more water, the more gravy “sauce” is made. Another 10-15 minutes covered, add salt and pepper to taste and allow your stew chicken to become tender but not shred.

Trinidadian Stew Chicken is served hot over rice with stewed beans and a salad of your choice. Don’t be afraid to add some fried plantains, sliced avocado, mango chutney or as my grandfather likes his — with a big ice cold glass of mauby, sorrel or my mother’s famous homemade lemonade. That’s another recipe and dinner date.

FETTUCCINE ALFREDO— From Jonathan Keysor

This next recipe is not a FitMeals Recipe, but definitely a recipe we enjoy!Ingredients:10 ounces fresh fettuccine or tagliatelle8 tablespoons unsalted butter, at room temperature1/2 cup freshly grated Parmigiano Reggiano (Parmesan),

at room temperature, plus extra cheese to pass at the table1 cup heavy cream, very lightly whippedSalt and freshly ground pepper (use white pepper if you have it)Directions:

Set the pasta water to boil. Timing is important with this dish. Ideally, the pasta finishes cooking when your sauce is ready, although the sauce will hold for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is finished in the pan — the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.

In a pan large enough to hold all the pasta, melt the but-ter over low heat. Add slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon until it is hot and slightly reduced. (Variation: use half of the cream here and add the rest just at the end before you add the pasta.) Add slowly the grat-ed cheese as you continue stirring or whisking. Cook the pasta. Add salt and pepper to taste. Add the cooked and drained pasta. Mix well with a wooden spoon. Turn into a warmed serving bowl or directly onto warmed plates. Pass grated Parmesan at the table.

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By Merri Hanjora

Experience a Christmas dinner in an 1853 boardinghouse/hotel which has been decorated for Christmas with a costumed doorman, waiters and wait-resses at the Wilderness Trail Museum’s Williamsburg Christmas Dinners.

This is the 44th year the Fort Loramie Historical Association has held the Wil-liamsburg Christmas Dinners.

“This is the only money maker that we do,” said Dorothy Quinlin with the Fort Loramie Historical Association. “We serve over 100 people a night. We do it four nights with just one seating.”

Reservations are mandatory and often fill quickly.

“We do send out cards in August to the people that were there last year. That’s how we already have gotten more than 300 reservations,” said Quinlin.

Guests will be treated to hors d’oeuvres, a roasted turkey dinner complete with all the trimmings, des-sert and a drink. Drinks are a choice of banana slush, eggnog, hot cider, water, coffee and wine.

“They all seem to have plenty to eat, and they seem to enjoy it,” said Quinlin. “It usually starts at 6:15 p.m. and then we have hors d’oeuvres and the main

course. We have Renaissance singers, which is four people, and they go from each room and sing Christmas carols in each room — this is up and down. It’s over by 9:15 p.m.”

The entire museum is festive for the season, inside and outside.

“It’s decorated from the time you walk in. There’s a tree in about every room. We use about every room to seat peo-ple. All of the rooms have a Christmas tree, besides a lot of other decorations indoors. When people come in they really think it’s nice,” said Quinlin.

The outside is decorated with a wreath in every window and Christmas lights strung along the building.

“Then we have a school age child, around 12, who is at the door and greets the people. They are dressed in sort of a Williamsburg effect. The boys have knee pants on with white socks and vests. The girls have long black skirts with white aprons over them and the caps on their heads,” said Quinlin.

There are plenty of opportunities for photos to be taken.

“(Guests) are welcome to take pic-tures. We also invite them to go from room to room to see the decorations. We have a lot of time spent on decorat-ing,” said Quinlin.

Photos courtesy of Fort Loramie Historical Association

Enjoy a williamsburg

Christmas dinner in Fort

Loramie

williamsburg Christmas Dinners6:15 p.m. Nov. 30, Dec. 1-3 (Nov. 30 and Dec. 1 sold

out as of presstime.)Wilderness Trail Museum, 37 N. Main St., Fort Loramie

Tickets are $30. Call Dorothy Quinlin at

937-295-2659 to make reservations. Reservations

are mandatory. Handicapped accessible.8

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Illustration by Tessa Jennings

From our readerswe asked Salt

readers to tell us about their most

cherished memory of the holiday season. Here’s

what they shared.

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FINE CHOCOLATES AND ICE CREAMFINE CHOCOLATES AND ICE CREAM

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I got these in a box of miscellaneous things I bought at an auction. This is a NIKKO Japanese temple salt and pepper shaker on a tray. The lining of each is cobalt blue glass.

Share a photo of your salt and pepper sets at [email protected].

Salt shakers

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212 N Elizabeth St - Cridersvillewww.longaberger.com/luanneverett

[email protected]

Create a Colorful Table

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We know academic results are important to you. Sylvan students typically see up to two to three times more growth in their math and reading scores than if they hadn’t come to Sylvan*.

Act now to take control of this school year.

*See the complete Sylvan Field Research Results at SylvanResearchInstitute.com.

Sylvan of Lima, Wapakoneta and Delphos 419-331-7323

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HomesteadChristmas at the

“The fireplaces are lit, there’s hearth cooking

going on and there’s bread being baked in

the indoor bread oven. There’s very often some

sort of soup bubbling away in a kettle.”

— Gary Wetherill, president of the Swiss Community

Historical Society

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By Merri Hanjora

Start your season with the Swiss Community Historical Society Christmas open house, Christmas at the Homestead.

“It’s a really pleasant, quiet, peaceful way to start your holiday,” said Gary Wetherill, president of the Swiss Community Historical Society.

Guests are invited to the refurbished 1843 homestead decorated for Christmas by six volunteers that spend at least three days decorating the house. The decorations are all natural decorations.

“At best, if we do a tree at all, it will be a small tabletop tree, which was the tradition in the mid 1800s. They didn’t necessarily have the big, huge Christmas trees,” said Wetherill.

The ambiance and Christmas spirit can be found in the intimate setting.

“We have period music in the parlor. We have a dulcimer group that plays and the local high school string group comes and plays and there are other guitarists,” said Wetherill. “The fireplaces are lit, there’s hearth

An intimate start to the holiday season

cooking going on and there’s bread being baked in the indoor bread oven. There’s very often some sort of soup bubbling away in a kettle.”

The historical society sets up chairs in the parlor so guests can sit and listen to the music.

Guests are treated to refreshments, generally homemade cookies, that vol-unteers provide along with something to drink.

“If people want to come later in the evening, then the house is lit by candle-light. The house is electrified as it had been, but the lights that are there are there to simulate candles, so they are a very low wattage and there are usually candles in all the windows. Candles will be on some of the tables that are burn-ing,” said Wetherill.

The historical society provides a fun,

time-period, activity in the basement of the house.

“In the cellar at the house the children — well, anybody who wants to — can hand-dip a candle to take home. That’s a super popular thing for the kids. We have a method I learned at another his-torical site that’s relatively safe for kids to dip candles. Some children go out of there with some interesting shaped candles,” said Wetherill.

The house is full of photo opportuni-ties for any family. Wetherill suggests bringing a camera and snapping away.

The open house includes the work-shop as well, where guests will see peri-od tools such as a foot treadle lathe and a Schnitzelbonk, which is a shaving horse.

“This open house is a thank you to the community for their support,” said Wetherill.

Christmas at the Homestead

2-7 p.m. Dec. 2Schumacher Swiss Homestead, 8350

Bixel Road, BlufftonAdmission is free.

Donations are accepted.Photos courtesy of Swiss

Community Historical Society

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Holiday tablescapingLima woman shares ideas

for your gathering

By Adrienne McGee Sterrett

Kathryn Yingst can point to an episode in the past that influences yet today. She was a young wife with little children, in an era when people would often go to each oth-er’s homes for dinner after church. She remembers her husband invited over a visiting family from Greece. They were well to do and owned a restaurant.

The dinner she had prepared was simple — meatloaf and baked potatoes. And she realized at the last minute that she was out of paper napkins. Instead of sobbing in the corner, she improvised.

“I had nothing but washcloths to put on the table,” she said, laughing. “I was never going to be without napkins again.”

She met up with that Greek

family years later, and they had no memory of her faux pas and expressed gratitude for the meal.

“That’s part of being a good guest and being a good hostess,” she said.

The Miami County native now has an extensive collection of tableware.

“I’ve always loved dishes,” she said. “If we ever downsize, my tablescaping days may be over.”12

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A late aunt’s collection recently added about five sets to her stash, and that’s not to mention the tablecloths and napkin rings and glassware and decor. But don’t be fooled — she enjoys thrift stores, dollar stores and garage sales, eager to pick up that just-right item to set the perfect table. (And yes, she has paper plates in her cup-board, too.)

“I feel like just hav-ing a pretty table makes people feel special,” she said. “It’s a satisfac-tion from that. You have created something that people enjoy.”

The holidays bring that urge — as well as cooking her family’s tra-ditional favorites — to the forefront.

“People tend to have more company during the holidays,” she said. “People are busy but yet they make time for family and friends, espe-cially.

“Have a welcoming spirit.”

“I feel like just having a pretty table people feel special. It’s a satisfaction from that. You have created something

that people enjoy.”— Kathryn Yingst, of Lima

KATHRYN’S TIPS• Consider formal versus informal.“I think the first thing you need to do is

think about your guests,” she said.Not everyone is comfortable at an

extremely formal table. Will there be young children in attendance? While she believes young people should be exposed to formal dinners for good life training, the maturity level does matter.

She likes cloth napkins for a formal set-ting and paper napkins for an informal set-ting, but do what you enjoy. (Look online for how to fold napkins, paper or cloth.)

• Match the food to the setting.Fancy plates deserve fancy food. Save

the tacos for another meal. And vice versa.• Take stock of what you own.Do you have enough plates to set the

table for a large party? Do you have a coor-dinating tablecloth? Do you need to borrow items from a friend?

There is no shame in any of that. For the formal, classic Christmas table photo-graphed for this story, she began with the china.

“This green china was something that was given to me as a graduation present from my grandparents,” she said.

Next, she set out several tablecloths before she found one that inspired her on the look she was picturing. Then, she asked a friend if she could borrow the gold reindeer and mini lanterns to make a cen-terpiece decoration on a runner. She cut a few branches of greenery for filler from her yard.

Have a rectangular tablecloth but need it to be square? Fold it, tucking the extra under.

Photos by Adrienne McGee Sterrett S

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• Think about trends.Chargers are very in and can

be found at low prices. She sug-gested spray painting them to dial in the exact color you need. Or, explore the internet for various painting techniques. She recently tried painting a vase in a mercury glass look with great results.

Mismatched everything is also very on trend. This can help a host to stretch the dinnerware already owned, if nothing really “has” to match.

• Centerpieces can be tricky.The first thing to decide is if

you’re going to serve food family style or if you’re doing a buffet style. If the serving dishes are not going to be on the table, there is more room for decor. One cau-tion: the decor should not be too high and impede the view. Feel free to put the tall decor over on the side table.

• Etiquette is important.In the past, Yingst was taught

candles do not belong on the din-ing room table until after 4 p.m.

“But I think it probably went out with the white shoes after Labor Day kind of thing,” she said, laughing.

Not sure how to set silverware properly? Google it. The knife blade goes toward the plate, for instance. Dessert spoon and cof-fee spoon are above the plate.

She jokes with her grandchil-dren about setting the table: “This is the groom,” pointing to the knife, “this is the bride,” pointing to the spoon, and “this is the mother in law,” pointing to the fork on the opposite side of the plate.

And something that surprised even her? Dessert plates are not to be set on the charger. Chargers are removed from the table with the dinner plate when it is cleared.

• Contrast is your friend.A basic white or cream plate

looks rather boring against a white tablecloth. But placed on a dark charger and a bright placemat, the contrast is visually pleasing.

“I feel like (a placemat) frames the plate, especially if you have a patterned tablecloth,” she said.

wINTER FRUIT BOwLServings: 12Ingredients:

medium grapefruitscup sugarcup orange marmaladecups fresh cranberriesmedium bananas, sliced

Directions:Cut a thick slice from the end of each grapefruit. Using a ser-

rated knife and cutting from the top of the fruit down, cut off the grapefruit peel and the white membrane. Working over a bowl to catch the juices, cut between one fruit section and the membrane. Cut to the center of the fruit. Turn the knife and slide it up the other side of the section next to the membrane; repeat to make sections. Remove any seeds from the fruit sections. Set aside. There should be about 3 cups.

Add enough water to the reserved grapefruit juice to measure 1 cup. In a medium saucepan, combine the juice, sugar and mar-malade. Heat to boiling, stirring to dissolve sugar. Add cranber-ries; cook and stir for 5 to 8 minutes or until skins pop. Remove from heat and cool. Stir grapefruit into cranberry mixture. Cover and refrigerate until thoroughly chilled. Just before serving, stir in sliced bananas.

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TablescapesKathryn Yingst has entered the Tablescapes class at

the Allen County Fair in Lima for several years. She is a longtime entrant of baked goods, and this newer class intrigued her. The themed competition entails bringing a card table or a long table and setting it for a meal or buffet. A menu card must be included with the entry and is also part of the judging.

Department head Terry Acheson said Yingst always draws a crowd.

“Her ideas are just like ‘Wow,’” he said. “When she brings it in, everyone just stands and watches her and says, ‘What is she going to do next?’”

Tablescapes has been offered at the fair for five years, and both Acheson and Yingst expressed their excitement about it.

“I love to help people,” Yingst said, explaining she enjoys talking with people about ideas. She encour-aged everyone to give it a try. “You don’t have to be like me and enter eight tables. I find there’s a lot of people who like to decorate.”

CREAM CHEESE POUND CAKEIngredients:1 1/2 cups butter8 ounces cream cheese2 1/3 cups sugar6 eggs, room temperature3 cups flour1 teaspoon vanilla

Directions:Cream butter and cream cheese.

Gradually add sugar, beating until light and fluffy — 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add flour, beating just until blended. Pour into a greased and floured 10-inch tube pan. Bake at 300 F for 1 1/2 hours. Cool 15 minutes before removing from pan.

BARBECUE BEEF BRISKETServings: 15Ingredients:8 pounds beef brisketGarlic cloves, sliced, to taste1 small bottle Italian dressingSalt and pepperWorcestershire sauce, to tasteChili powder, to tasteTony Chachere’s Creole Gumbo File, optionalBarbecue sauce, KC Masterpiece preferredDirections:

Make slices in beef brisket and poke in sliced garlic cloves about every 1 to 1 1/2 inches. Pour Italian dressing over and marinate overnight. Leave dress-ing on and sprinkle the Worcestershire sauce, chili powder and gumbo file on meat. Bake covered at 300 F for 5 to 6 hours. Let cool; drain and slice. This may be shredded if the meat becomes too tender. Pour barbecue sauce over the sliced meat and return to 300 F oven for about 1 hour or until heated through just prior to serving.

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By Michelle Stein

With a focus on fresh, wholesome ingredients — and indulgent flavors that won’t disappoint — The Bent Spoon in Shawnee Township has already estab-lished itself as a neighborhood bakery since opening its doors in January. However, the beginnings of this family-owned business might surprise you. Owners Jess and Justin Parker were actually part of the local farmers market scene before setting up shop at their 2508 Shawnee Road location.

“My husband had been doing other jobs, and he was just tired of working for other people,” Jess Parker said. “And it was always our goal, since we started to cooking together in the kitch-en and stuff like that, he’s like, ‘We need to start our own place.’ So a few years back, he said, ‘I’m tired of working for other people.’ And I said, ‘OK, well let’s start doing this.’

The Parkers decided to start off with a focus on bagels, since there didn’t seem to be anyone specializing in them at area farmers markets. “You’d get a lot of variety of some really great, home-made breads and other baked goods. But there’s none of that kind of stuff,” Jess said. “And you know, just because they’re from a small town doesn’t mean people don’t have metropolitan tastes.”

Jess and Justin gradually grew their business from home, hitting up farmers markets during the warmer months and freelancing during wintertime for about three years.

“We did bread for a grocery store in Leipsic for a while, but then they need-ed more bread and they were an hour away,” Jess said. “So after a while, it just got kind of unfeasable to make stuff for people an hour away.”

In the kitchen with … Jess ParkerStop by The Bent Spoon in Shawnee Township

Photos by Kelli Cardinal

That’s when the Parkers started mak-ing scones for Coffe Amor — and how the couple ended up hearing about the availability of their current location, which formerly housed the coffee shop.

Since opening up a physical store-front in Shawnee Township, the Park-ers now offer a wide variety of baked items. From pastries, to gourmet bagels, rolls, croissants, breakfast sandwiches and more, there’s some-

thing for all tastes. This includes stuffed and unstuffed scones — in flavors like lemon blueberry, orange cranberry, turtle, espresso and chocolate chip — along with seasonal favorites, like pecan pumpkin scones stuffed with homemade apple butter in the fall. (Heck, you might even find a tasty treat for your canine companions, as Jess and Justin have started experimenting with dog biscuits.)16

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“Whatever you think of, I can prob-ably do. Sometimes, my husband will just start playing with the dough and we can see what’s going on from there. And if it looks pretty, we sell it. And if we don’t, we just eat it all,” Jess laughed.

The Bent Spoon’s approach to ingre-dients is what sets it apart from com-petition, she explained.

“We don’t skimp on the ingredients,”

Jess said. “We use real butter. We use whole milk. We use real food instead of preservatives or genetically modi-fied stuff. For our whole-wheat bread, we use locally-sourced honey instead of sugar in it. And for things like our bagels, there’s a dozen to a batch and there’s only 2 tablespoons of sugar in the whole batch. And that’s pretty much just to activate the yeast.”

In addition quality ingredients, the

fact that their goods are all prepared and baked right there is key to the fin-ished product, Jess explained.

“Everything that’s in the store that’s like icing or stuffing or jelly-related, we do all of that in house. We do everything in house,” she said. “We do roasted garlic asiago bagels that we roast the garlic ourselves and every-thing. We even grate the cheese our-selves for it.”

2508 Shawnee Road, Lima

6 a.m. to 2 p.m. Thursdays and

Fridays, 8 a.m. to 1 p.m. Saturdays

and Sundays

Call 419-371-3687 to place an order.

The Bent Spoon

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DOG BISCUITSIngredients:1 mashed banana1 cup pumpkin puree3 cups whole wheat flour2 eggs

Directions:Preheat oven to 350 F.

Mix all ingredients together. Dust counter and rolling pin with flour and roll dough 1/8-inch thick. Cut treats with desired cutter. Place on baking sheet. Bake 20 minutes. Let cool and spoil poochie.

With all of these indulgent options in their line-up, The Bent Spoon has quickly become a grab-and-go break-fast stop for people heading to work in the Shawnee area, Jess said. (And while they’re popping in for a tasty treat or breakfast sandwich, many customers also like to grab some coffee, chai tea, orange juice or apple juice.)

“We always get our people between 6 and 8 that generally come in for one of the chocolate croissants, or one of the scones, and a cup of coffee,” she said. “On Sundays, we get a lot of peo-ple coming for cinnamon rolls because $2 cinnamon rolls on Sunday. And our cinnamon rolls are pretty much the same size as Cinnabon’s.”

And whether you’re looking for something to take to a party or a social gathering — or just a tasty treat to share at home with family, The Bent Spoon does take orders for loaves of bread and more.

“We do a really great cinnamon swirl bread that makes excellent french toast or bread pudding,” Jess said. “We also do great coffee cakes. They’re huge. Quite frankly, if someone says, ‘Do you do this?’ we usually don’t tell them no. We just say yes and then figure out how to do it.”

“We always do any holiday baking you might need,” she added. “And also, we’re probably going to start adding things like french toast cas-serole and my husband, he was play-ing with some waffles and he actually posted them on our Instagram page.”

If you’re wondering how the Parkers came up with the unique name of their business, there’s a story there, too. It all started with a set of spoons.

“We had always tried to come up with different names, and we weren’t sure what we wanted to do,” Jess said. “The set has a smaller one that has a slight curve to the stem of the spoon. I cooked something that was really good, and my husband says, ‘Oh man, that was delicious.’ And I said, ‘Oh, another bent spoon production.’ Because I don’t know why, but this spoon was one of my favorite spoons to use — probably because it’s small, so you knew it was getting in the nooks and crannies. And we were just kind of like, ‘Oh, Bent Spoon! That’s what it is.’”

FRENCH TOAST CASSEROLEIngredients:1 loaf cinnamon swirl bread, cut into bite-size pieces6 eggs2 cups milk2 teaspoons vanilla

Directions:Place bread in 9-by-12-inch

baking pan.In a separate bowl, whisk together

eggs, milk and vanilla and pour over bread.Set in fridge overnight.Bake next day for 30 minutes at 450 F.

PANZANELLAIngredients:1 loaf day old dry bread, cut into cubes2 tomatoes, cubed1 cucumber, cubed1 red onion, thinly slicedLarge bunch of basil1/2 cup olive oilZest of 1 lemon8 ounces feta cheese

Directions:Mix bread and vegetables. Thinly slice

basil and toss throughout.Make dressing with olive oil and lemon

zest. Pour over bread and vegetables. Add feta and toss.

“And you know, just because they’re from a small town doesn’t mean people don’t have metropolitan tastes.”

— Jess Parker, who owns the shop with her husband, Justin

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Mon. By appointment only. • Tues., Wed., Fri. 10am - 5pm • Thurs. 10am - 6pm • Sat. 10am - 2pmMon. By appointment only. • Tues., Wed., Fri. 10am - 5pm • Thurs. 10am - 6pm • Sat. 10am - 2pm

Kelly’s Boutique will keep you trendy and classy.

VISIT OUR BOUTIQUE220 N. Main St., LimaLIMA • 419-225-3559

Like us on Facebook @ Kelly’s Boutique * Shop Local

Unique fashion for all shapes with

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limaFebruary 25, 2018

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Follow us on/LimaBride @Lima_Bride

WANT TO BEA VENDOR?

Call419.993.2040

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Show us what you’re up toWe’re interested in learning about what our

Ohio neighbors are making in their free time. There’s so much creativity happening outside of the 8 to 5, a way for folks to help with the house-hold budget or just express themselves in a way their jobs don’t ask of them.

Send a photo of a finished item, cost, social media info and your contact info to [email protected].

Are you a maker?

Eric Gillespie, AntwerpBarn Wood Creations419-769-6022Wood hall tree, $200

Shannon Gross, RockfordEtsy: shannyann.etsy.comFacebook: ShannyAnnHand-bagsAndSuchInstagram: theshannyannKeychain wallet, $6.40

Quinn Mikale Designs, NewportFacebook: Quinn Mikale [email protected] frame, $14.50

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Michael Caplinger, [email protected] floor lamps, $400

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Front Porch Profile offers a personal

glimpse into the lives of notable people in

our communities

Pam JosephDirector of Community and Public Relations, The Ohio State University at Lima

what’s your favorite college course you have taken?

As an undergrad, I had a lot of fun in Medieval History. It is hard to go wrong with bubonic plague, rats

and fire, at least from a dis-tance of 1,000 years or so. As a continuing student, I really liked Ohio History. When you look closely at how our state formed, many of the customs, habits and strange turns of events make a lot more sense. Ohio really has been a lynchpin for the nation across history.

Any words of advice for those considering college?

Make the most of what will be a unique and transformational time in your life. Take ownership of your experience. Join the club, talk to the professor, take the study trip. Do it all, and you will see the ripples throughout your life after college.

Front Porch

Profile Love winter or hate it? why? I love the crispness of winter when

the air feels sharp enough to crackle. I have piles of blankets and throws I pull out for the colder months. I love the opportunity to snuggle up. My dog is also a big winter fan, so her enthu-siasm makes it a little more fun for everyone.

Hot chocolate or hot toddy? Hot chocolate with milk.

Is there a food or tradition that is a must during holidays?

As long as I put a turkey, mashed potatoes and dressing on the table at Thanksgiving, my family is willing to try about anything else.

what do you love most about your community?

I love that the people in the commu-nity are always pushing for something better and starting something new that they think will benefit all of us.

By Adrienne McGee Sterrett

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Cook Show on November 9th

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Thursday, November 9, 2017UNOH Event Center

TICKETS STILL AVAILABLEat The Lima News office3515 Elida Road . Lima

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We have everything you need to turn that house into a home. From a coat of paint to a big remodel, we’re right around the corner and ready to help!

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