Chef Cesare Avallone, Crush Winebar

The Crush Winebar is a full service restaurant focused on the celebration of food and wine from around the world. The bar offers several wines by the glass, wine flights, an extensive wine list, spirits and brews. An eclectic menu features snacks, small plates, shareables and daily dinner features. A back dining room can accomodate groups of up to twenty guests, with a chefs tasting menu available.

All of the menus at Crush are composed of the best quality ingredients, with an emphasis on seasonal and local when available. Crush Winebar is committed to providing high quality food in an inviting and comfortable setting, with friendly and attentive service.

Whether dining with pre-theater, dropping in for a bite, enjoying a chefs tasting menu or relaxing with a glass of wine, Crush Winebar looks forward to making your stop in Downtown Sandusky a pleasurable experience.

Chef Beth Funk of the EHOVE Career Center

Beth Funk is the Adult Culinary Instructor and Coordinator at the EHOVE Career Center where she teaches professional and recreational cooking skills to adults.  She is a graduate of the Culinary Institute of America and has over 30 years experience.  She specializes in nutritional and healthy cooking, and enjoys researching authentic foods.

Chef Eric Petrus of Lorain County Community College

Eric Petrus has lived in Lorain County since 2007.  In 2009 he joined the team at Lorain County Community College as the Executive Chef.  He brought with him a vision of using locally grown food, as well as a from scratch approach to cooking.  Eric received his training at the Culinary Institute of American and immediatly brought what he had learned back home as a Sous chef at the fulton Bar and Grill.  Prviously to his work at Lorain County Community College he was the Executive Chef at the PNC Tower in downtown Cleveland.  In 2010 Eric was awarded te honor of Best Chef in Lorain County by Pulse Magazine and has been nominated by the people of Lorain County again in 2011.

Chef John Todhunter of the Oberlin Inn 

Chef Todhunter is a graduate of the Lorain County Joint Vocational School Culinary Arts Program.  He has trained with Executive Chef Ryan Hammel and has gained valuable experience working at the Oberlin Inn since 2009.   Additionally, he has experienced cooking with Iron Chef Michael Symon.  Currently,  John is attending Lorain County Community College majoring in Business of Entrepreneurship.   Earning the rank of Eagle Scout in 2006 himself,  John remains actively involved in the Boy Scouts of America.  Chef Todhunter's focus is to have his won restaurant in the future.

Chef Douglas Lufkin of Rock West Music and Grub Pub

Doug Lufkin, owner of the Rock West Music and Grub Pub, is a 26-year veteran of the restaurant industry.  Getting his start in a small restaurant in Tulsa, Oklahoma, Doug fell in love with the food service industry from the food to taking good care of the guests in the establishments he worked in.  In 1995, Doug made the decision to become a career chef and enrolled at The Pennsylvania Institute of Culinary Arts.  He graduated in 1997 and began his true culinary career with the CA Muer Corporation at Charley’s Crab in Beachwood, Ohio.  Since then, Doug has worked as an Executive Chef in a number of establishments in the Cleveland area ranging from local “Brewpubs” to high-end seafood restaurants.  Today, as the owner of the Rock West, Doug has found himself in, what he considers to be, the perfect restaurant!  He has the flexibility to provide great food from many different culinary styles to his guests while taking a hands-on approach to the people who frequent his establishment.  Doug has been married for 11 years to Katie Lufkin and is the father of three beautiful children…Stephanie, Scotty, and Sara.

Chef John Caferelli of Stubby's Pub & Grub

John Cafarelli, a College of Wooster graduate, is a self taught chef gaining valuable experience in several fine-dining restaurants in the Akron, Ohio area.  Using his classic techniques, Chef John offeres a unique homestyle menu at Stubby's.  A favorite neighborhood grill for locals and non-locals alike.  Stubby's also offers catering, privite dining rooms and a banquet facilty.  Chef John is looking forward to applying his techniques and expertise at the Cork's Wine Bar and Bistro, featuring casual fine dining, opening in the fall of 2011 in Amherst.

Chef Wendy Kromer of Wendy Kromer Specialty Confections & City Bake Shop

In 1993, after a decade as a Paris-based fashion model, Wendy Kromer moved to New York City and enrolled in the professional Pastry & Baking program at Peter Kump School of Culinary Art (Institute of Culinary Education). There, a life-time love for the pastry arts soon turned into a second career.

On completion of her Pastry Arts degree in 1994, Wendy worked with Colette Peters of Colette's Cakes fame. Shortly after, Wendy presented her first "sugar artwork" at the Culinary Art Show (NYC), earning her 1st Place, as well as the attention of the editors at Martha Stewart Living.

Since 1995, Wendy has worked as a Contributing Editor for Martha Stewart. She has produced the wedding cake stories viewed in Martha Stewart Weddings; many of the decorated cookies, cakes, and other sugar related stories in Martha Stewart Living; Martha Stewart for Macy's; various catalogs; and MS-TV.

Wendy authored her first book with Martha, titled Martha Stewart's Wedding Cakes (Clarkson Potter, 2007). Over 100 of her Wedding Cakes are featured, along with recipes, How-to's and design inspirations.

Other publications & TV programs featuring Wendy's work include: Baking with Julia; Colin Cowie Weddings; The Lake House Cookbook; In Style; Woman's Day; People; Williams-Sonoma; and Oprah.

In 2003, Wendy (a Sandusky native) and her husband moved to Sandusky, opening Wendy Kromer Confections – a design studio/gallery, dedicated to the art of the Wedding Cake. In 2009, Wendy opened City Bake Shop (next door), creating her line of made-from-scratch baked goods, such as bagels, french macarons, cupcakes, scones, caramels, decorated cookies & small cakes.

When asked, "Why move a successful career in NYC, to a small town in Ohio?" Wendy's reasoning is twofold: to create & grow her business; to contribute to the revitalization of Sandusky's historical downtown. From Sandusky, Wendy's work continues to reach clients worldwide, through Martha Stewart Weddings; Sandals Resorts; speaking engagements; Demos & Hands-on classes, and www.wendykromer.com.

Chef Cesare Avallone, Zinc Brasserie