APPETIZERS

APPETIZERS
Grilled pizza by Jeff Chrystal of Chrystal's at Fonderlac.
Blackened scallops and shrimp in a spicy pink sauce by Nick Collisimo of Jolly Joe's Sports Bar and Restaurant.
Crab and corn cakes with jalape & ntilde;o tartar sauce and pepper slaw by Terry Cloonan, sponsored by Sky Trust N.A.
Sausage-stuffed mushrooms by Ben Hogue.
SIDE DISHES
Crab bisque with pesto focaccia by Glenn Stevens and Regina Reynolds, sponsored by Galaxy Seafood.
Pasta by Gia Russo.
Eggplant parmesan by Joe Sylvester and Greg Cvetkovic.
Mediterranean grilled antipasto by Claudia Wheland and Lynn Porch of Chapters and Winslow's Caf & eacute;.
ENTR & eacute;ES
Crawfish & eacute;touff & eacute;e by Ron George of the Boathouse.
Swordfish Hunter Style by Pam Allcorn of Sodexho Campus Dining, YSU Catering.
Chicken Pera by Tony Olin of AngeNetta's Caf & eacute; and Bakery.
Fruit-filled pork tenderloin by Marcia Malmer, sponsored by Catullo Prime Meats.
DESSERTS
White chocolate hazelnut timbales by Collin Donohue, of the former Sugar Plum Shoppe, sponsored by Nemenz IGA, Struthers.
Baklava by Jamie Coutris of the Grecian Gourmet.
Bread pudding by Doug Bouslough of the Newport Caf & eacute;.
White chocolate cheesecake by Susan Tropea and Jim Tropea of Shelton-Mathews Chocolates.