Belle Mer's braised short ribs
Last Thursday, September 16th, the March of Dimes Rhode Island chapter held their Ninth Annual Signature Chefs Auction at Belle Mer in Newport. The Signature Chefs Auction is one of the best culinary events in Rhode Island each year. This celebration brings together the state’s finest chefs to invite guests to sample their signature dishes while bidding on luxurious silent and live auction packages. Funds raised support the mission of the March of Dimes to improve the health of all babies by preventing birth defects, premature birth and infant mortality. This year’s honoree was Chef Matthew Gennuso of Chez Pascal.
Having attended the event for several years now I’m impressed at how each year somehow tops the previous in setting, number of chefs involved, number of attendees and even the antics of host and auctioneer Sir Jeremy Bell, seen here playing the accordian for Signature Chef Matthew Gennuso. Sir Jeremy is originally from Scotland and does an excellent job of working the audience and raising needed donations for the March of Dimes. I have no doubt that next year the March of Dimes will somehow improve upon an already impressive event. We’ll have information on next year’s event when it is announced.
Restaurants serving this year included Chez Pascal, The Inn at Castle Hill, Bacaro, Temple Downtown Restaurant, The Mooring Seafood Kitchen & Bar, Waterplace, One Bellevue, Trattoria Simpatico, The Coast Guard House, DeWolf Tavern, Tucker’s Bistro, Gracie’s, Hemenway’s Dockside Dining, New Rivers, Garrison Confections, 1149, Local 121, The Pier Restaurant, Christie’s and Belle Mer.
The Mooring's Chef Michael Conetta
cooking Bacaro's scallops with corn and chanterelles
Bacaro's scallops with corn and chanterelles
March of Dimes's Betsy Akin with Doctor Phipps and her husband
Belle Mer's braised short ribs
New Rivers' blueberry ice cream
The Coast Guard House's custard with scallops
