Monday, October 18, 2010

March of Dimes chefs auction raises $94,000

Posted By on Mon, Oct 18, 2010 at 3:55 PM

Last Thursday, Bryce Crawford and I were lucky enough to be guests at the March of Dimes Signature Chefs Auction at the Cheyenne Mountain Resort. From a live auction that included a seven-day catamaran adventure through the British Virgin Islands, to a raffled chance to win a diamond ring — not to mention the $150-per-seat tickets — the event raised roughly $94,000 for the cause, according to the March of Dimes' Moyra Hower.

An entryway to the auction reminded guests who this evening is really about.
  • Matthew Schniper
  • An entryway to the auction reminded guests who this evening is really about.

Similar to the Colorado Springs Chorale's annual Chef's Gala or Zonta's Glass Slipper Ball, the March of Dimes' Signature Chefs Auction offers gourmet samples from an array of area eateries, most of them fine-dining.

Here's a peek at some of our favorite eats (and drinks) from the evening:

Meet the dangerously delicious Autumn Spice Martini: hazelnut liqueur, vanilla vodka, cream and a spice mix of nutmeg, cinnamon and clove in simple syrup.
  • Matthew Schniper
  • Meet the dangerously delicious Autumn Spice Martini: hazelnut liqueur, vanilla vodka, cream and a spice mix of nutmeg, cinnamon and clove in simple syrup.

Chef Beau Green of the Cheyenne Mountain Zoo served seared ahi tuna with serano powder on watermelon with strawberry balsalmic gastrique and cilantro garnish.
  • Matthew Schniper
  • Chef Beau Green of the Cheyenne Mountain Zoo served seared ahi tuna with Serrano powder on watermelon with strawberry balsalmic gastrique and cilantro garnish.

Cathy Werle and crew from the Margarita at PineCreek served a butternut squash, Pueblo chile and goat cheese gratin with a smokey bacon, gala apple, crispy shallot slaw.
  • Matthew Schniper
  • Cathy Werle and crew from the Margarita at PineCreek served a butternut squash, Pueblo chile and goat cheese gratin with a smoky bacon, gala apple and crispy shallot slaw.

With home field advantage, chef Bill Poulin from Cheyenne Mountain Resort busted out an ice sculpture and venison Wellington with apple celery Duxelle and sweet jalapeno jelly.
  • Matthew Schniper
  • With home-field advantage, chef Bill Poulin from Cheyenne Mountain Resort busted out an ice sculpture and venison Wellington with apple celery Duxelle and sweet jalapeño jelly.

Blue Star and Nosh pastry chef Alicia Prescott created the evenings sole dessert plate.
  • Matthew Schniper
  • Blue Star and Nosh pastry chef Alicia Prescott created the evening's sole dessert plate.

Boo: youre looking at a pumpkin truffle (behind the ghost meringue), a chocolate spice cake pop (right), a Smores bite (bottom) and an apple cake pop.
  • Matthew Schniper
  • Boo: You're looking at a pumpkin truffle (behind the ghost meringue), a chocolate spice cake pop (right), a Smores bite (bottom) and an apple cake pop.

For more on how the March of Dimes fights premature birth, click here and view the PDF below:
Mission_in_Action_2010.pdf

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