For the second consecutive year, the revered Williamsburg Lodge illuminated its ballroom in stark whites and royal purples in honor of the annual March of Dimes Signature Chefs Auction. The yearly event showcases the culinary ingenuity of Coastal Virginia chefs and helps raise awareness about the organization’s fight to end premature births.
The Nov. 3 fundraiser commenced with a 45-minute tasting of bite-sized dishes prepared by 12 area chefs. Culinary talent included Chef Robert Carr of Berret’s Seafood Restaurant and Taphouse Grill, Chef Lewis of Bonefish Grill, Chef Kyle Fowlkes of Cyprus Grille, Chef Brooks of Revolution Golf and Grille, Chef Sowell of The Hound’s Tale, Chef K of Chef K Café, Chef Sean Hall of Ford’s Colony Country Club, Chef Michael Ellis of Sweet Tea & Barley and Traditions, Chef David McClure of The Williamsburg Winery, Chef Brok Kellogg of Amber Ox and Chef Matthias Maihoefer of the Rockefeller Room.
Throughout the tasting, March of Dimes attendees were encouraged to cast their votes for their favorite dish. Best Taste, or Dish of the Colonial Peninsula, was awarded to Chef Hall of Ford’s Colony. Chef Maihoefer of the Rockefeller Room snagged Most Outstanding Presentation. The Most Outstanding Dessert was crafted by Chef Ellis of the Williamsburg Lodge’s own Sweet Tea & Barley. Returning March of Dimes chef Kyle Fowlkes took home both Judge’s Overall Choice and People’s Choice Award for his seared scallops with romesco, blue crab and smoked Gouda polenta cake.
Succeeding the tasting were the live auction and Fund the Mission presentation. Up for grabs were 13 spectacular packages boasting one-of-a-kind experiences at Peninsula venues and restaurants, a group golfing excursion, wine tasting course and a private dinner prepared by winning chef Kyle Fowlkes.
To learn more about the March of Dimes and their tremendous efforts to protect mothers and children, visit MarchOfDimes.org.