The Third Annual March of Dimes “Signature Chef’s Auction” was held on September 25, 2012 at The Cascades Golf Club which was transformed into a beautiful array of purples, gorgeous and unique flower arrangements and the smell of delicious foods mingled together.
The very scrumptious event brought together foodies and local chefs to raise money for the March of Dimes whose mission is to improve the health of babies by preventing birth defects, premature birth and infant mortality. Locally, the March of Dimes helps moms take charge of their health and supports families when something goes wrong with their baby.
The Cascades Golf Club Executive Chef Keith Harlan hosted the event and Culinary Event Chair was Lisa Bowman of Adalante Catering Company, Inc. Sheriff J.B. Smith and Doc Deason both provided witty entertainment as the Master of Ceremonies and for the event’s live auction. Tyler Uplights provided the unique effects. Guests enjoyed wine from Kiepersol Enterprises and Pierre De Wet.
Sandra McNeese and Joel Dryer of The Wedded Bliss attended the event. “The magazine was delighted to participate in the event. We photographed the dishes from each caterer and took part in the food tasting. The atmosphere was very relaxed and comfortable. The flower arrangements were unique and different, ” says Sandra McNeese. “You can sure appreciate and respect the creativeness of the event.”
The Wedded Bliss was excited to learn of the winners for Best Caterer and Best Florist, also Best of the Bliss, Adalante Catering, Lisa and Whit Bowman and Brosang’s Flowers, Michael and Julie Brosang.
The beautiful uplighting, which also set the evening, was provided by another Best of the Bliss, Tyler Uplighting, owner Casey Brown. The Wedded Bliss advertisers are not just wedding professionals in their own right but they also can create and design a wonderful event and party for all occasions. Look through The Wedded Bliss pages to search for the professionals to create your next perfect event.
Each chef presented a signature sampling dish that highlighted their unique cuisine for event attendees. The participating florists provided stunning centerpieces that decorated the guest’s tables.
“Our vision to bring 13 chefs, 9 florists and multiple vendors together to raise money for a great cause was realized as the sun set and the purple glow of lights set the mood for a fantastic evening,” says Lisa Bowman, Culinary Event Chair.
Local celebrity chefs included Chef Keith Harlan- The Cascades Golf Club, Chef David Spivey- Ribmasters, Chef Gina Sundeen- Azalea Food Company, Chef Ashley Hotchkiss- Lago del Pino, Chef Kevin Lewis and Chef John Chung- Shoguns, Chef Keith Harlan- The Cascades, Chef Cedric Fletcher- Fat Catz and ZaZa’s, Chef Joseph Guzzetta and Chef Michael Brady- Fresh by Brookshire’s, Chef Dion Emanuel- Willow Brook Country Club, Chef Whit Bowman- Adalante Catering Company Inc., Chef Jack Lewis- Rick’s on the Square, Chef Bernard Gautier- Bernard’s Mediterranean, and Bettie Smith- Village Bakery.
Florists who participated in the event included Fresh by Brookshires, Flora Bella, Petal’s Florist and General Store, Brosang’s Flowers, Flowers by Ela, Jerry’s Flowers, The Flower Girl, and Tablescapes by Melody.
The food and flowers were judged by March of Dimes employees and board members, attending members of the media and J.B. Smith and Doc Deason.
Other particularly noteworthy dishes included The Cascades Chef Keith Harlan’s Watermelon and Tropical Fruit Gazpacho and Fresh by Brookshire’s Chef Michael Brady and Chef Joseph Guzzetta’s Artisian Bread Display, Charcuterie & Cheese Display, Butternut Squash Soup with Sambuca Cream, Cabernet Braised Ox tail with Crispy Parmesan Polenta.
A particularly delicious ending was Village Bakery and Bettie Smith’s Chocolate Tulip Cups with Fresh Whipped Cream and Raspberries, Chocolate Pecan Tarts and Petit Fours.
This event has historically raised more than $80,000 dollars for the East Texas chapter of the March of Dimes. For more information on the March of Dimes, contact Sara Shumate at (903) 939-1841 or at email@example.com.