PERRYSBURG — Family and food go hand in hand for the Philabaums.
After an interview with matriarch Kate Philabaum, she felt compelled to give an example about her brood’s
relationship with food.
“When our son got married two years ago in the Sierra Mountains, California, his twin brother and I made
most of the wedding food in Denver and drove it out,” she said in an email.
“The groom insisted that we bring Bench’s corn (Shared Legacy Farms in Elmore) for the wedding reception,
so we strapped 12 dozen ears to the roof of the van. As we were driving through Death Valley, the
temperature hit 110 degrees and we suddenly realized the corn was probably baking en route.
“Once we hit the mountain resort, we hydrated the corn in cabin bathtubs filled with water. It was
perfect! The day of the ceremony we hiked mimosas and homemade pastries to the top of the mountain for a
sunrise wedding, spent the afternoon horse back riding, and ended the day with a corn roast.”
That little nugget explains a lot. It’s also telling as to why it was difficult to narrow down a recipe
for this column.
When first contacted, Philabaum suggested Red Pepper Leek Quiche with Arugula Salad, Irish Soda Bread and
Stew, or Raspberry Chocolate Pot De Creme.
We “settled” on Red Lentil Soup with a Fried Egg and Fig Jam Sandwich.
Philabaum said the recipes represent a lot for her.
The soup came from a close friend, who now lives in New York City and writes a food blog. It’s also
vegetarian, which Philabaum has been for 10 years. And, it shows how cooking has evolved in her family.
The big Sunday meal used to be — especially growing up — roast beef, potatoes, green beans, Jello salad
and chocolate cake. Today’s meals are healthy, and still filling.
These recipes also reflect another quality many people are seeking when they cook, she added.
“I think everybody’s looking for things that can prepare quickly.”
The sandwich’s taste is a mix of sweet from the fig jam and caramelized onions, to bitter with the
lettuce, to “meaty” with the egg.
“It’s good. It’s fast. It’s nutritious. It’s a nice go-to sandwich,” Philabaum said. “It’s basically a
BLT (bacon, lettuce, tomato) — just no bacon.”
She doesn’t skimp on the bread, preferring a hearty, grainy slice.
The soup has some interesting spices in it, Philabaum said, that don’t overwhelm.
“It’s just a hint of the spice.”
She suggested pureeing some of the soup, to get the big chunks of tomato out of it.
Most Saturdays in the winters Philabaum can be found in downtown Toledo, shopping the indoor farmers
market for root vegetables.
“You plan around what’s going to be at the market,” she said. “You have to be able to make the commitment
to cook everyday, if you cook with fresh vegetables.”
Philabaum is known for her fruit pies and Baked Apple Dumpling.
“I also like ethnic desserts, Tiramisu, baklava, crepes.”
She taught music and drama at Perrysburg Junior High School for 25 years, retiring in 2012. Husband Tim
is the senior pastor at Zoar Lutheran Church and they have lived in Perrysburg for 32 years.
Philabaum keeps busy sewing costumes for the junior high musical theater. Her home right now is filled
with outfits for “The Little Mermaid,” which is on stage Feb. 24-26.
She also dabbles in tablescapes — beautifully decorated settings that use things around the home or
family heirlooms, such as photos, sheet music and glass jars.
Philabaum also visits her children and grandchildren as much as she can. They are scattered in New York
City, Denver and Santa Barbara, California. There are also two new grandbabies.
“It really makes you think about how you introduce foods.”
The whole family will reunite in March for the babies’ baptisms. A new dish, or two, is bound to be
introduced at that reunion.
“It’s a license to experiment. Everyone’s willing to try anything.”
