You can’t eat just one, which is exactly how the organizers of the annual Taste of Collier like it. All proceeds of the event, which has drawn as many as 10,000 people and this year features fare from 30 restaurants, go to local charities.

“My wife, June, and I started the event 24 years ago,” says Ray Singer, “as an end-of-the-season relaxation for the local people to come back out.”

More than that, though, it was a way to help local charities. Singer estimates that Taste of Collier has raised more than $600,000 over the past 24 years. This year, monies go to the Collier County Chapter of the American Red Cross and St. Matthew’s House.

“We also give money for scholarships to students wanting to go into the hospitality programs,” says Singer. “Five high schools in Collier County have the Pro-Start program, which is powered by the Florida Restaurant and Lodging Association. High school juniors and seniors interested in going into the hospitality industry can take culinary classes to get into the industry.”

And while you do good for others, you can kick back and take a bite out of Taste of Collier.

To get your tastebuds watering, we asked four of the participating restaurants to reveal the recipes of the dishes they will be serving on Sunday.

• Bella Maria

489 Fifth Ave S., Naples

403-7222

Name: Chefs Maria and Joaquin Iribarren

Hometown: Chile and the Basque Region

How long have you been here? “We have been in the United States for 12 years.”

How many years have you been cooking? “We have been cooking our whole adult lives.”

What are you making for Taste of Collier? “We are going to make a ceviche, which is a cold seafood salad that you eat before your dinner as an appetizer, and a Napoleon for dessert.”

What would you serve with it? “White sangaria would be perfect.”

CEVICHE

Serves 3-4 people

1/2 pound octopus

1/4 pound shrimp, any size

1/4 pound langostino

1/4 pound monkfish

Juice from 4 fresh lemons

1 tablespoon cilantro

1 red onion, diced

1 tablespoon olive oil

Salt and pepper to taste

Lettuce for garnish

Fill a saucepan with water and boil.

Place seafood in the boiling water and boil for one minute.

Discard shells of the shrimp and langostinos. Put the shellfish and the fish in a mixing bowl.

Combine lemon juice, onion, olive oil and salt and pepper in a small bowl and whisk together to form a marinade.

Pour over the seafood, cover and marinate in the refrigerator for about an hour.

Place lettuce on three or four small plates and plate the seafood salad.

Sprinkle the cilantro on top.

• Noodle Saigon

13500 U.S. 41 N., Naples

598-9400

Name: Chef Jay Ho

Hometown: Vietnam

How long have you been here? “I have been in the United States for more than 30 years.”

How many years have you been cooking? “About eight years.”

What are you making for Taste of Collier? “We are doing samples of our grilled dishes (and) serving them on skewers. Grilled pork is our signature dish, but we are also doing shrimp, beef and chicken.”

What would you serve the grilled dishes with? “We serve it with rice and our noodle salad that will also be available at Taste of Collier.”

Chef Ho gave us the recipe.

NOODLE SALAD

Serves 1

1/4 of a head of lettuce, shredded

4 or 5 mint leaves, chopped

1 ounce bean sprouts

1 tablespoon shredded carrots

2 ounces rice vermicelli or rice sticks

1 teaspoon shallots, chopped and fried

1 teaspoon crushed peanuts

1 tablespoon Maggi sauce

1 teaspoon sugar

1/2 teaspoon minced garlic

1/2 tablespoon white wine vinegar

1 tablespoon water

1/4 teaspoon hot sauce if desired

Boil noodles according to directions on the package.

Place lettuce, mint leaves, sprouts and carrots in a bowl and mix together.

Mix Maggi sauce, sugar, minced garlic, white wine vinegar, water and, if desired, the hot sauce in a small bowl and whisk together.

Place noodles in a serving bowl and top with the salad.

Pour on the dressing and top with the shallots and peanuts.

• Pincher’s Crab Shack

1200 Fifth Ave. S., Naples

434-6616

Name: Chef Grant Phelan

Hometown: Wichita Falls, Texas

How long have you been here? “I have been in Naples for 22 years.”

How many years have you been cooking? “I have been cooking for 14 years.”

What are you making for Taste of Collier? “Miniature crab cakes.”

What would you serve with it? “Stone mustard and cole slaw.”

MINIATURE CRAB CAKES

Serves 28 to 32

1/2 cup celery, diced very fine

1/2 cup yellow onion, diced very fine

2 eggs, well beaten

1 pound lump crab meat, fresh picked

1 1/2 tablespoon Dijon mustard

3 tablespoons yellow mustard

1 1/2 teaspoon black pepper

1 1/2 teaspoon parsley

1 1/2 teaspoon Old Bay seasoning

4 tablespoons butter or margarine

1 1/2 cups Saltines or unsalted crackers, crushed

Melt butter or margarine in a saute pan, cook celery and onion until both are softened.

Drain off excess butter and chill the celery and onions.

In another bowl, combine yellow mustard, Dijon mustard, eggs, black pepper, parsley and Old Bay seasoning and mix together.

Add the chilled onion and celery to the seasonings and mix well.

Slowly mix in the crushed crackers.

Place the crab meat in a bowl, being careful not break up the meat.

Slowly fold the stuffing around the crab meat.

Form into miniature patties and pan fry with butter alternative until golden brown on both sides.

Serve with stone mustard and cole slaw.

• Stoney’s Steakhouse

403 Bayfront Place, Naples

435-9353

Name: Todd Maclay

Hometown: Rochester, N.Y.

How long have you been here? “I have been here just a month. I came for my job and the glorious weather.”

How many years have you been cooking? “I have been cooking 22 years.”

What are you making for Taste of Collier? “Grilled Colorado lamb chops with mango-mint dipping sauce.”

What would you serve with it? “Serve it with Parmesan whipped potatoes and a steamed broccolini.”

MANGO MINT

DIPPING SAUCE

Serves 6

1 ripe mango, peeled and pitted

2 teaspoons rice wine vinegar

2 teaspoons olive oil

5 mint leaves

1 teaspoon lemon juice

Salt and pepper to taste

Dice mango into 1-inch pieces.

Mix all other ingredients in a small bowl.

Place mango and ingredients into a blender and puree.

Serve as a dipping sauce for the chops.

---

If you go

Taste of Collier

• What: A tasting event sponsored by the Collier Chapter of the Florida Restaurant and Lodging Association

• When: noon to 4 p.m. Sunday

• Where: Bayfront, Goodlette-Frank Road and Fifth Avenue South, Naples

• Cost: $5 adults; children five and under free; tastings, $2 to $5.

• Parking: Free, former Grand Central Station site, Goodlette-Frank Road.

• Participating restaurants include: Bella Maria, Chrissy’s Wildside Cafe, Fleming’s Prime Steakhouse and Wine Bar, Foxboro Sports Tavern, Greek Gourmet, Grill Club, HB’s on the Beach, Kiko’s Catering, Kona Grill, Moe’s Southwest Grill, Noodles Saigon, Old Florida Key Lime Pies, Outback Steakhouse, Pincher’s Crab Shack, PJ Skinny’s, Planet Smoothie, Salad Creations, Sam Snead’s Tavern, Scenes on the Bay, Shula’s, SMH Catering, Stoney’s Steakhouse, the Tropical Reef, Truluck’s Seafood Steak Crab House, U Food Grill and Zizi Restaurant and Lounge.

Also Sunday

Taste of Estero

• When: 11 a.m. to 5 p.m. Sunday

• Where: Estero Community Park, 9200 Corkscrew Palms Blvd., Estero

• Cost: Free admission and parking

• Entertainment: 11:30 a.m.-1:30 p.m. Deb and the Dynamics; 2-3:30 p.m. Random Dreams; and 4-5:30 p.m. Alter Ego

• Information: 248-1609 or www.tastofestero.com