– THE MENU –

We’ve heard back from the chefs which means…. Menu Time!! Where else can you try all these for $5?

Chef Tony, NINE:
– creole garlic bisque soup

Chef Kelly Mettler, Ye Olde Cock ‘n Bull:
– vegetable italian wedding soup

Chef Scott Bowman, Fowl and Fodder:
– vegan zucchini soup (Riehm Farms)
– cream of asparagus soup (Riehm Farms)

Chef Cynthia Bunch, Cynthia’s Catering:
– arugula and watercress vichyssoise (cold spring soup with potatoes and cucumber)

Chef Joe Felix, The Toledo Museum of Art:
– maple smoked onion soup

Chef Pam Weirauch, Pam’s Corner:
– pear salad with spicy pecans, blue cheese, and dried cranberries
– strawberry salad with almonds and mandarin oranges

Chef Eric Kish, Rosie’s Italian Grille:
– fresh baked dinner bread