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Touring entertainers and their entourages face many logistical challenges, but hunger isn't one of them at Centennial Terrace in Sylvania.
Two days before bluegrass and country singer Alison Krauss' June 14 concert at the 24-year-old venue, a team of cooks-in-training and chefs gathered at the Penta Career Center in Perrysburg to spec out a menu for the show.
Jim Rhegness, instructor in the culinary arts department, led a group of his students preparing breakfast, lunch, and dinner for the musicians, roadies, stage crew members, and others associated with the tour.
Penta has provided the catering crew for Centennial Terrace concert performers for about seven years.
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"I went in the kitchen - the knives were chopping, the spoons were stirring," said Beach Boys drummer John Cowsill admiringly. (He has played with the Beach Boys for 18 years.)
The entrées this time were fragrant Greek halibut smothered in Kalamata olives and tomatoes and a lemony chicken with potatoes and assorted vegetables. These were accompanied by herb-topped foccaccia and gluten-free dinner rolls.
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Rounding out the dessert table were giant brownies and some pumpkin truffles that Mr. Cowsill thoroughly enjoyed.
"I ate two," he said with a smile, though he'd initially taken three. "They were so rich," he said.
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