Roger Raymond stood by himself, silently looking at the stage area of the Esplanade late Sunday morning.

Raymond, president of the YMCA Board of Directors, broke his silence and predicted that about 5,000 people would come to the plaza by 2 p.m. to enjoy the 16th Annual Taste of Marco. The culinary event is the signature fund-raiser for the YMCA.

Raymond's estimate wasn't too far off.

Tom Wagor, community bank president of M&I Bank, one of the event sponsors, said that based upon gate receipts, more than 4,200 adults paying a $5 admission fee attended the event.

"Of course, there were many under 12 years old who attended and were admitted free of charge," Wagor added. "Total receipts appear to be in the $68,000 range. A record event to be sure."

Raymond said that last year's event took in almost $20,000.

The restaurants participating in this year's event gave their time and talents, donating half of their ticket sales to the YMCA.

"We really appreciate the Esplanade allowing us in here," Raymond added. "I think it's going to be fantastic and the best that we have ever had."

Raymond also thanked the volunteers from the Marco Island Police Foundation and the YMCA as well as event emcees Don Farmer and Chris Curle. Volunteers from the foundation helped with the traffic flow of hundreds of vehicles throughout the afternoon.

"This is really an outstanding event," said Marco Island Public Works Director Rony Joel. "The food is really great."

He and his wife, Nora, sampled food from about half of the 17 restaurants that participated.

"Arturo's was great and the new restaurant, Sasso's special, was outstanding," he noted.

Nora Joel also said that Sasso's Mahi Mahi Pica Nora was named after her.
"It seems to have a jambalaya sauce and sausage and shrimp and a nice piece of mahi mahi," she noted.

The restaurant's booth was so popular that Robert Aylwin, managing partner of Sasso's, was helping to dish out the Pica Nora.

Kasia and George Modzelewski, full-time Marco Island residents, took a break from sampling the cuisine and rested at the Esplanade fountain.

"It's awesome," Kasia Modzelewski said. "We're having a great time."
The couple said that the food at the Bayview Restaurant and the calamari at Arturo's were their favorites.

Chef Sunil Prabhakar and sous chefs from Bayview prepared chicken campagniola, cococnut shrimp and mango chutney and crispy calamari with marinara sauce.

A few dozen people were consistently in line at the Arturo's Italian
Ristorante booth to sample their fried calamari and shrimp and deep fried rice ball with Parmesan cheese.

Sunday's Taste of Marco was the first for Bridget Dailey of Marco Island and Windsor, Conn.

Dailey enjoys cooking at home, especially anything Italian. She added that Verdi's was her favorite restaurant at the event.

The grill at Verdi's booth was filled with succulent New Zealand racks of lamb. Guy Verdi's popular pork tenderloin with sauteed apples, cranberries and red onion was also available.

Sushi Blues and Steaks owner Joel Moskowitz noted that the gorgeous weather, great crowds and publicity was a fantastic combination.

"We're doing a surf and turf roll, which is a filet mignon and lobster, and a crunchy grouper," he said.

Manuela Schinagl, hostess at the House of Mozart, said that the popular European restaurant has been in business for 13 years. Their menu included Austrian goulash with homemade spatzle and Viennese apple strudel.

"I'm going to check out the apple strudel," said Ed Miller of Naples.

Miller's nephew, Jeff Gotta, is the head chef at Carmine's, a well known eatery in Atlantic City, NJ.

Four-year-old Sasha Gause and her father, Trace, a member of the popular band T&T, sampled the Rookery Steak House's signature layer cake with fresh raspberries.

Wesley Damas, a line cook at the Marco Island Yacht Club, was busy grilling baby back ribs. The aroma of the club's sweet tropical barbecue sauce attracted many from the crowd to their booth.

Damas said that the sauce had a ketchup and brown sugar base and included chopped fresh fruits like cantaloupe and kiwi.

The club also served Cajun-seasoned grouper fingers and crab cakes.

Tara Steak and Lobster House served hundreds of their famous lobster bisque martinis. The recipe was created by Tara Trevethan's mother and contains a chunck of fresh lobster and Hennessey Cognac, instead of cooking sherry.

"It's great for all the restaurants to get together and each restaurant is going to see each other and eat. It's a good time for all of us," Trevethan said.

Jared Cox, a line chef at Bimini's, served up dozens of shrimp cocktails, samples of spicy and mild pulled pork and white chocolate macadamia nut cookies. Popular extras at the booth included mango salsa, fresh fruits and coconuts.

Three-year-old Geno Cifolelli and his sisters, 6-year-old Jillian and 8-year-old Sofia, enjoyed pizza from Joey's Pizza and Pasta House. The girls are all students at Tommy Barfield Elementary School.

"It's very good," said Sofia. She rated the pizza an eight on a scale of one to 10.

Tandoori chicken on skewers, jerk shrimp and beef satay were the gourmet delights of the day at the Hilton Marco Island Beach Resort's booth.
The Island Cafe served up bouillabaisse and chocolate raspberry creme bruleé.

Ne Ne's Kitchen cooked crunchy French toast, baked apple and chicken salad on wheat bread.

Vergina's prepared lobster ravioli and cannoli with a sweet ricotta cheese and pistachio sauce.

The culinary event wouldn't have been complete without a piece of the signature cake and other original desserts from the Esplanade's own Cold Stone Creamery.

©Marco Island Sun Times 2006