By BETTY ROSBOTTOM

A few weeks ago, my husband and I traveled to Columbus, Ohio, where we lived for many years and where I was director of a cooking school. I have fond memories of working with a team of talented teachers at the school, and on this particular visit, my spouse and I were invited to a potluck "cooking school" reunion. I knew the food would be outstanding, and I wasn't disappointed.

The spread included some of our group's favorites -- baked goat cheese served with tomatoes and garlic toasts and a mushroom pâté for starters, plus a gorgeous orange tart for dessert. There were also innovative new dishes such as grilled hanger steaks garnished with grilled lemon halves and bacon-wrapped turkey tenders also cooked over an open fire. A basket of homemade breads, interesting salads, and countless desserts, including two chocolate cakes, completed the menu. Needless to say, I was in culinary heaven!

Two dishes really grabbed my attention: the grilled lemons that accompanied the steaks and the turkey tenders. When I got home, I tried a variation of both. I cut thick slices from turkey tenders, wrapped the sides with bacon slices, then rubbed them with a mixture of smoked chipotle chili powder, ground cumin and coarse salt. The tenders were quickly grilled on each side and then put in the oven for half an hour to finish cooking. Instead of lemons, I halved and grilled limes for the garnish.

The turkey "tenderloins" (as my butcher calls them) were moist, fork-tender and perfectly seasoned, with hints of smokiness from both the chipotle powder and the bacon. The warm juice from the grilled limes complemented the robust flavors of the spices beautifully. Now I can't wait to use this main course for summer cookouts. Corn on the cob, sliced tomatoes, summer beans or a green salad are simple sides that I plan to serve with this delectable new "Ohio-inspired" entree.