Pork terrine from Gracie's Chef Matthew Varga
In a show of support for Rhode Island’s tiniest citizens, more than 260 guests turned out for the March of Dimes Rhode Island 10th Annual Signature Chefs Auction event held recently at Belle Mer on Goat Island in Newport. The event—which featured the culinary talents of 24 of the state’s leading chefs, and restaurant, theater, accommodation and vacation packages auctioned off by celebrity auctioneer and entertainer Sir Jeremy Bell of Edinburgh, Scotland—raised $95,000 to help support the March of Dimes mission. The event also paid tribute to Chef Sai Viswanath of DeWolf Tavern in Bristol. He was presented with the March of Dimes 2011 Signature Chef Award. Commenting about the event, Rhode Island March of Dimes Director Betsy Akin said, “We are thrilled about the outcome of this wonderful event and the participation of Chef Sai and all the other top-notch chefs who came to Belle Mer from all parts of the state and on their own time to prepare samplings of their signature dishes for guests. These unforgettable dishes combined with the fantastic packages Sir Jeremy Bell auctioned off to guests made for a hugely successful night. We are grateful to those involved in the event’s success; especially to the many individuals and companies that turned out to support the Signature Chefs event.” story by Dawn Ratte
In front row from left to right are: Rizwan Ahmed of Hourglass Brasserie, Ryan Escudé of Centro, Chris Kattawar of D. Carlo Trattoria, Matthew Varga of Gracie’s, Kevin Gaudreau of The Pier, Melissa Denmark of Gracie’s, David Blessing of Belle Mer and Jennifer Chapman of DeWolf Tavern. In back row from left to right are: Michael Conetta of Trio, Raymond Montaquilla of the Coast Guard House, Eric Haugen of Ocean House, Rick Allaire, David Cardell of Temple, Andrew Shotts of Garrison Confections, Karsten Hart of Castle Hill Inn, Ben Lacy of Tastings Wine Bar & Bistro, Sai Viswanath of DeWolf Tavern, Christian Pieper of Salvation Café and Brian Kingsford of Bacaro. Missing from the photo are the following chefs: Jules Ramos of 1149, Kevin Thiele of One Bellevue, Kim Lambrechts of Grill at 41 North, Jonathan Cambra of the Boat House, and Antonio Franco of Pane e Vino
Chef David Cardell of Temple carving suckling pig
Centro's Chef Ryan Escude plating braised beef cheek
Chef Rick Allaire's tomato salad with stracciatella
Gracie's preparing the pork terrine
Fish cake with fresh corn from Chef Jonathan Cambra at the Boat House
Dessert from Garrison Confections
Host and auctioneer Sir Jeremy Bell
Co-chairs of the 2011 March of Dimes Signature Chefs event Annette Picerne of East Greenwich and Gracie's restaurant owner Ellen Gracyalny; DeWolf Tavern Chef Sai Viswanath; and Rhode Island March of Dimes Director Betsy Akin.
The silent auction portion of the evening
