Chefs Vincent Guerithault, Beau MacMillan, Tammie Coe, and Others Join Hell's Kitchen Winner For March of Dimes Fundraiser With Kick-Ass Auction Items
For those who like a little celebrity with their signature dishes and charitable deeds, the Arizona Chapter of the March of Dimes has all three in spades.
From 6 p.m. to 10 p.m., this Thursday, November 10, at the Arizona Biltmore Resort and Spa, a host of Valley chefs including Vincent Guerithault of Vincent on Camelback, Beau MacMillan of Elements at the Sanctuary, and Tammie Coe of Tammie Coe Cakes will join Rahman "Rock" Harper, season three winner of Gordon Ramsay's Hell's Kitchen, to treat guests to an array of culinary masterpieces, vintage wines, and "Holy Shit!" auction items that, according to the Phoenix Business blog, include packages such as dinner for 10 prepared by Chef Guerithault at a private hilltop home; the use of a Mercedes Benz during a seven-day stay in Germany and a tour of the Mercedes Benz factory; and a 10-course meal and wine pairing courtesy of chef James Porter of Petite Maison.
Read on to see the full list of participating chefs and how you can get in on the fundraising event (hint: shake the dickens out of your piggy bank.)
Additional chefs participating in the event:
Executive Chef Chuck Wiley - Hotel Valley Ho
Executive Chef Julia Baker - Julia Baker Confections
Executive Chef Lisa Dahl - Dahl and Di Luca Ristorante Italiano
Executive Chef Roberto Madrid - Deseo at The Westin Kierland Resort & Spa
Executive Chef Todd Sicolo - Frank & Albert's, Arizona Biltmore Resort & Spa
Executive Chef John Kreiman - Catered by St. Joseph's
Executive Chef Tony Hamati - Bravo Bistro
Individual Tickets for the March of Dimes Signature Chefs Auction are $250 or you can reserve a table for 10 for $2,500. Registration and prepayment are required. To register or for more information, go here. To donate to the March of Dimes Arizona, go here.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.