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Signature Chefs Auction Southwest Florida

DATE: Wednesday, October 3, 2018  |  Time: 6:00 PM
LOCATION: Hyatt Regency Coconut Point Resort and Spa
ADDRESS: 5001 Coconut Road, Bonita Springs, FL 34134

For additional information please contact Trent Howe or by phone (239) 271-2562


Join us for an unforgettable evening during our annual gathering of the area’s finest culinary talent supporting the March of Dimes. Upon arrival, you will enjoy the chance to sample our chefs’ creations for a 90-minute tasting experience before taking your seat for the Live Auction and Fund the Mission. Enjoy dessert while you bid on our unique packages, raising your paddle and giving generously to help babies.

Our annual event is the original culinary showcase and one of the most exciting fundraisers in our area while featuring an elegant surrounding and sumptuous foods.

The evening also serves up a silent and live auctions filled with one-of-kind opportunities. 


Through partnerships with companies, organizations, and individuals, the March of Dimes is able to create unique moments for your clients, vendors and leadership teams. They participate in an exclusive dining event while supporting a critical cause.The March of Dimes annual Signature Chefs Auction provides your company with a unique cause marketing opportunity to co-brand your company with the vital mission of the March of Dimes.

Your company will shine in the eyes of approximately 300 society members and business professionals who come to support our mission while enjoying an evening of fine cuisine created by local chefs and exclusive, exciting custom-created auction packages. 

Sponsorship opportunities are available at a variety of levels for our Signature Chefs events, providing you with brand recognition, civic engagement, and an exclusive client entertainment opportunity within the event. 




Madelyn and Olivia were fighters even before they were born.  At about 5 weeks pregnant, I was told by our doctor that Olivia (Baby B) would not survive because she did not have enough fluid surrounding her.  One thing I have learned about Olivia is that she will defy all odds!  My pregnancy was considered high risk because of my age and the fact that I was carrying twins. 

At around 17 weeks I was put on bed rest.  At around 22 weeks, I went into pre-term labor and was hospitalized for a week pumped full of medications to stop labor and assist in the twins lung development.  At 25 weeks and 5 days I went into pre-term labor and this time no amount of medication could stop their arrival.  I ended up having an emergency C-section.  Madelyn arrived first at 1 lb 11oz then Olivia very shortly after at 1lb 9 oz. 

I was somewhat familiar of the NICU from my research while on bed rest so it was not a complete shock however there is nothing that can prepare you to see a baby that tiny.  I was able to see them a couple hours after surgery however due to the pain medication; I don’t think I fully grasped the situation until later on…  Their skin was translucent and I had no idea that diapers were even made that small! Earlier before they arrived I had been given another dose of steroids to help lung development and I am pretty sure Madelyn sucked it all up because she was able to do some breathing on her own and only required intubation for a couple hours before they put her on a nasal cannula that allowed for her to do some breathing on her own.  Olivia on the other hand was intubated and on a ventilator. She was given surfactant to try and help with her respiratory distress.  We were told to take things minute by minute because things could change so quickly and boy they were right!  The NICU experience is nothing short of a rollercoaster ride full of highs and lows.

At 1 week old, the girls were both doing very well for their situation, Oliva was still intubated but that was not unusual and Madelyn was still doing great on the cannula.  Madelyn was discharged after 81 days in the NICU and now a whopping 5lbs 7oz, her “brain bleeds” had fully resolved.  Madelyn and is now a healthy happy child that adores books and utilizing her very impressive fine motor skills.
Olivia had a very different journey than her sister.  It was discovered early on that she had a hole in her heart and it was causing difficulty to get weaned off of the ventilator.  We received a phone call early in the morning that Olivia had developed PIE, pulmonary interstitial emphysema, from having to be so ventilated.  Over the course of a day or so, her health continued to deteriorate.  At that time the girls were moved into a private room in the NICU and I moved into the Ronald McDonald House to be close as we were told she had moved to a very critical status.  Olivia was discharged home after 88 days in the NICU, at 4lbs 10oz with oxygen at very low settings and two different breathing treatments.  We were able to wean her off of it within about three months’ time from both the oxygen and the medication.  Today, Olivia is a very strong (and stubborn) little girl who can run around nonstop with no asthma or chronic lung disease symptoms.

I will never forget the support of those who helped me have faith that my girls would make it out just fine.  I hope that Madelyn and Oliva can help others have that same comfort I once needed.


Signature Chefs events feature local culinary talent who create a selection of fine cuisine for an exclusive audience. Our chefs are artists, innovators and philanthropists, and we look forward to sharing their talents at the event.

Chef Randy Partington

Chef Stephen Cully

Chef Eugene Lyall

Chef Gaston Sanchez

Chef Larry Falisi

Chef Joel Barrios

Chef Daniel Frier

Chef Lerome Campbell 

Chef Jamie Crisp

Chef Brian Roland