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Hundreds enjoy delicious samples at Taste of Marlboro

  • 21 November 2019
  • Author: Dan McNiel
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Hundreds enjoy delicious samples at Taste of Marlboro

The ninth annual Taste of Marlboro drew hundreds eager to sample from 23 chef tables from around the county.
The annual fund-raiser event by Marlboro Chamber of Commerce provided an opportunity for both amateur and professional chefs to show their best recipes to the community. The event expanded to outside of the Bennettsville Community Center with a lounge area and beer garden.
Chamber President Janelle Bakogiannis said the
2019 Taste of Marlboro was amazing. 
“We are so thrilled with how this year went,” she said. “It was above and beyond what we hoped for.” 
There were 23 chef tables with the event selling out of tickets. Chef tables provided everything from seafood to ice cream floats. “We are very excited about what everybody offered this year,” Bakogiannis said.
She added it was one of the must-attend events of the year. 
“If you missed it this year, you have got to make sure you get your tickets early next year and come see what it is all about,” Bakogiannis said.
The money raised from the event is used by the Chamber to sponsor events that benefit commerce in the community through business seminars, Holiday Sip and Shop, Legislative Breakfast and other events.
Awards went to:
— Best Dish: steak crostini, Northeastern Technical College.
— Best Dessert: mini cupcakes, Midgley Insurance and Real Estate.
— Best Table Display: Pizza Time.
— People’s Choice: Breeden’s Quality Meat pig candy and sausage dip, Breeden’s Grocery.
Staff from Man2Man Fatherhood Initiative participated in the event for the first time.
Derrick Dease, executive director of the organization, said they prepared famous chili with beans. 
“Everybody loved it because they ran through it,” he said.
Dease thought the event was great.
“Everyone is networking and having a good time,” he said. “You need events like this so you can get to know each other outside of the hustle and bustle of the workweek.”
Dale Driggers was at the event representing Canal Wood and Sub Depot. At their tables, there was a chicken bog, pork tenderloin with a glaze, homemade chicken salad and brownies.
Driggers said they have participated in every Taste of Marlboro. Chicken Bog is served every Tuesday at Sub Depot and is a staple of the community so they decided to have it at the event.
“We participate to keep the community going and to give back a little bit,” he said. 
Gail Harris and others from the Friends of Marian Wright Edelman Public Library had a table to share samples of Kringles, which is the official pastry of Wisconsin. 
Kringles are paper-thin pastries with various types of fillings. 
Currently, the Friends of the Library are selling them as a fund-raiser for $14. 
Harris noted they are $28 directly from the bakery in Wisconsin. 
“They are delicious,” she said. “And nobody in the area has them. When you pull them out to serve your guests, you can claim you made them.”
Order forms are available at MWE. Orders need to be turned in and paid for by the end of November. 
Kringles will be delivered in early December. They come in flavors such as almond, raspberry cheesecake, pecan, turtle, apple cinnamon, cherry, chocolate eclair, raspberry, cheesecake, cinnamon, blueberry cheesecake, and strawberry.
Kendre Brown, a dietitian from Scotland MEmorial Hospital, was participating as a chef in the event for the first time. He served cinnamon sticks made from his 80-year-old grandmother’s recipe. 
“She passed it down to me, I just took it and ran with it,” Brown said.
He added a little of his style to it so it could be chewier.
Brown served cinnamon bars and spinach salad. The recipe for the salad came from when he studied abroad in Italy. 
It featured sauteed spinach with walnuts, raisins, onions, and garlic. 
“It is a simple dish,” he said. “A lot of these things are in your house. It has healthy fats in it.”
Brown also wanted to show those attending that food served at a hospital was anything but bland. 
“You can make good food healthy and you can make it flavorful,” he said. “It doesn’t have to be bland. If you just add a twist on it, it will come out great.”
Brown enjoyed his time at the event and didn’t know it was going to be as big as it was.
“I love the atmosphere and the people,” he said. “It is a great opportunity.”

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