March of Dimes Signature Chefs Auction 2013

The March of Dimes Signature Chefs Auction took place on Oct. 6, 2013 at Founder’s Inn and Spa, Virginia Beach. This annual event features top local chefs who use their superior culinary skills to create delectable and beautifully presented samples to attendees. After tasting the fares from many of the area’s best restaurants, guests vote on their favorite for the People’s Choice Award, but restaurants are also awarded in other categories including the most outstanding presentation, the best decorated booth, the most outstanding dessert, the chefs choice award, The SOL ® Food Award (Sustainable, Organic, Local), in which the dish emphasizes organic and sustainable ingredients and the most coveted award of all: Dish of Hampton Roads—a dish that captures the unique regional flavor of Hampton Roads through ingredients, preparation and/or imagination. This year’s Dish of Hampton Roads was awarded to Swan Terrace for their dish titled Beef & Bone—Grilled certified Hereford Beef from Virginia topped with Graham Rolling Red Crab Claw and Chesapeake She Crab buerre blanc, Hubbs Farm peanut crusted bone marrow and Bees Knees Apiaries honey roasted local root vegetables. All the vegetables used in the dish were grown locally and organically and delivered fresh by Dave and Dee's Mushrooms.

In addition to spending an evening tasting an assortment of gourmet delights, guests have the opportunity to bid on fabulous prize packages during the live Signature Chefs Auction where chefs donate their superior services to accompany luxurious packages varying from getaways to private parties and dinners. See a rundown of this year’s prize packages here.

Best of all, the proceeds from the auction will support the March of Dimes, helping moms to have full-term pregnancies and researching the problems that threat the health of babies.

Here are some of the exceptionally delicious dishes that were offered. Look for our January issue to learn more about this year’s event and to find out which restaurants were awarded!

Chesapeake Bay sausage and confit of rabbit with sweet potato spaetzle and pepper slaw from Westin, Virginia Beach.
Curry Five Spice Seared Chix--seared chicken on rice noodles and Mae Ploy sweet potatoes with coconut ginger sauce, red curry and purple onion jam from Lemongrass Grille, Chesapeake.
Turducken Lasagne with roast turkey, duck, chicken, surry sausage stuffing and cranberry compote from Passion the Restaurant, Chesapeake.
Seared jump shrimp maque choux with white cheddar polenta, colossal lump crab maque choux, frazzled bacon-potato-leek gasnee with local corn and leeks from Mannino's Italian Bistro, Portsmouth and Virginia Beach.
Cider braised short ribs over a local butternut squash and spinach farro, topped with a local Gala apple slaw and finished with a cider jus from Burton's Grill, Virginia Beach.
Fall Pot Roast with Job's Tears--braised chuck roast with gluten-free braising sauce served on tri-colored lentils, fresh pumpkin with serrano chili garnished with Job's Tears from Tradewinds Restaurant, Virginia Beach.
Pork confit with saffron orange and Craisin risotto from The Art Institute of Virginia Beach.
Maple-glazed scallops with sweet potato bread stuffing, crispy cider-pickled collard greens and ginger candied bacon from Sonoma/Chops, Virginia Beach.
Steamed buns with El Guapo (made from O'Connor El Guapo IPA) barbecue chicken jicama slaw and watermelon pickles from Fusion Restaurant & Lounge, Virginia Beach.
Caviar Martini "Shaken" & Sturgeon--Seared sturgeon, pickled root vegetables, caviar, champagne buerre blanc microgreens from Atlantic Shores, Virginia Beach.
Pan seared scallops with local sweet corn potato hash, East Coast sherry cream and local micro greens from Croc's 19th Street Bistro, Virginia Beach.
Goat Cheese Mousse/Pear and Vanilla Parfait from The Art Institute of Virginia Beach.
Lavender Pound Cake with manchego pastry cream from Sonoma/Chops, Virginia Beach.
Saigon-cinnamon chocolate torte from Atlantic Shores, Virginia Beach.


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