Cuisine for a Cause

The March Of Dimes Signature Chefs Auction Is A Tasty Tradition

March of Dimes Signature Chefs Auction

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The March of Dimes Signature Chefs Auction is one of the tastiest times of the year. The event is a chance to taste almost two-dozen offerings from some of Hampton Roads’ best and brightest culinary professionals. For 20 years, the tasting event has been a highlight for folks who want to enjoy an evening out, dine on an assortment of dishes, and help a great cause in the meantime. It’s a fun-raiser of sorts, because participants get to enjoy outstanding chef creations, and funds and awareness are raised for the March of Dimes of Greater Hampton Roads in an effort to meet its mission of preventing birth defects, premature birth and infant mortality.

This year’s event takes place Oct. 6 at The Founders Inn and Spa in Virginia Beach. Tickets are now on sale and include the opportunity to sample signature plates from each of the restaurants represented. A number of awards are given, including The Dish of Hampton Roads, presented at the fundraiser to a chef creation that captures the unique regional flavor of Hampton Roads through ingredients, preparation and/or imagination. Swan Terrace Executive Chef Scott Simpson wowed critics with his Hampton Roads Surf & Turf: Pulled Pork Jowciale VAmale & Tidewater Tostada, winning the Dish of Hampton Roads at the 2012 March of Dimes Signature Chefs Auction. The Dish of Hampton Roads is featured in the food-themed issue each January in Hampton Roads Magazine.

A full list of awards, including last year’s winners, are listed below.

A Tasty Look Back
The 2012 Hampton Roads Signature Chefs Auction was an evening of sampling outstanding dishes from some two-dozen of the area’s top chefs. The event featured live and silent auctions, too.

Here is a line-up of the winners:
Dish of Hampton Roads:
A dish that captures the unique regional flavor of Hampton Roads through ingredients, preparation and/or imagination
Chef Scott Simpson, 
Swan Terrace at Founder’s Inn & Spa – Virginia Beach
Best Presentation:
A visual and edible work of art.
Chef Brian Bland, Chesapeake Bay Catering – Chesapeake
Most SOL (Sustainable, Organic & Local) Dish:
A dish that includes components of sustainability, green ingredients and green techniques.
Chef Mike Farrell, Still Worldly Eclectic Tapas – Portsmouth
Best Dessert:
Chef Matt Knack, Croc’s 19th Street Bistro – Virginia Beach

People’s Choice:
Selected by event attendees.
Chef Eric Doarnberger, Atlantic Shores Living – Virginia Beach

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