March of Dimes Signature Chefs Auction
November 15, 2018 The Party: Foodies and physicians alike gathered for the 19th annual Signature Chefs Auction to support the March of Dimes and celebrate the organization’s 80th anniversary. Guests arrived at the high profile black-tie event in Memminger Auditorium to a red carpet for photo ops before heading to the 12 tasting tables at the back of the auditorium. Dinner was served by some of Charleston's top chefs and included Halls Chophouse chef Matthew Niessner’s dry aged prime ribeye served with Clemson blue cheese wedge salad; Poogan’s Porch chef Daniel Doyle’s Charleston smoked oyster stew; Circa 1886 chef Marc Collins’s porcini “thimble;” or the event’s lead chef, Swig & Swine Chef Anthony DiBernardo’s smoked certified angus beef ribs with corn pudding, preserved tomatoes, and chimichurri. As they mingled and ate, guests could bid on silent auction items before finding their seats. Prior to the live auction, HGTV personality Terry Haas introduced event co-chairs George Bullwinkel of Nexsen Pruet and Dr. Alison Dillon, MD partner at Charleston Maternal Fetal Medicine, to speak of their passions for the March of Dimes cause. Additionally, March of Dimes ambassadors Nick and Alana Ronnquist shared their experiences with the organization. All in all, it was a fun evening to celebrate Charleston’s most prominent chefs while raising funds to improve the health of moms and babies. Highlight: The wowed expressions of the more food-adventurous guests as they tried Zero Restaurant & Bar chef Vinson Petrillo’s “beet explosion” Overheard: "I never thought I'd like chicken liver!" Beneficiary: March of Dimes
