March of Dimes fundraiser is Oct. 24

October 17, 2016 at 12:05a.m.

BOARDMAN

Jeffrey Ryznar rejoices when he talks about how his 4-year-old daughter, Maeryn, enjoys gymnastics, dancing and being a typical, thriving youngster in nearly every way.

After all, that’s a long way from the neonatal intensive-care unit.

“I said that we would give back to the March of Dimes after what they did for us,” Ryznar said recently, referring to the emotional support the organization provided to him and his wife, Dr. Meredythe McNally-Ryznar, when their daughter was born six weeks prematurely.

As another way of expressing their gratitude, the Boardman couple will serve as honorary chairmen for the 22nd annual An Evening of Culinary Excellence: Signature Chefs Auction at 5:30 p.m. next Monday in Stambaugh Auditorium’s Jeanne D. Tyler Grand Ballroom. Proceeds benefit the March of Dimes.

The March of Dimes works to improve the health of babies by preventing premature birth, infant mortality and birth defects, its mission statement says.

A goal of the fundraiser is to bring in $55,000 and have 20 area restaurants participate, noted Vanetta Perry, the organization’s senior-development director.

“I believe this event has grown,” Perry said, adding that last year’s gathering raised about $52,000.

Ryznar, who owns 898 Marketing LLC, a Canfield-based marketing firm, said his wife had to undergo emergency surgery in the NICU. Before and after Maeryn’s premature birth, the March of Dimes helped them get through the emotional difficulties associated with the early birth, he recalled.

In addition to causing emotional distress, premature births can result in medical expenses that are 10 times greater than those related to full-term births, he added.

“We had a very helpful [March of Dimes] liaison who helped us navigate the waters,” said Dr. McNally-Ryznar, a gastroenterologist at Salem Regional Medical Center in Salem, who underwent an emergency cesarean section before Maeryn was born weighing 4 pounds 7 ounces.

The organization also acted in a supportive capacity to the nurses and other medical professionals who worked with the couple, while providing a guide for what’s normal and what to expect once their daughter returned home, she added.

Dr. McNally-Ryznar said she feels fortunate that it didn’t take Maeryn long to catch up regarding her growth and development, adding that her daughter was born prematurely even though she did everything she was supposed to during her pregnancy.

Acting as the gala’s honorary chef will be Nick Mileto of Boardman, corporate executive chef for the Springfield Grille in Poland, whose specialty items are to include crab cakes, roasted tomato warm burrata (fresh mozzarella with a creamy, rich center) and pumpkin cr ®me brulee cheesecake with burned sugar on top for dessert.

Also available will be a VIP gathering that will feature a variety of cocktails and cold appetizers such as humus with vegetables, shrimp scampi and a cheese display, he said.

Mileto, who has been with the Springfield Grille about 16 years, said he learned much of his cooking prowess via on-the-job training by working with many of the Mahoning Valley’s top chefs. He also said he’s pleased to be able to put together the entrees on behalf of the March of Dimes.

“Every time you do an event for children, it’s worth it, no matter what,” Mileto added. “It’s something to be proud to be part of.”