Join us for 2018 Charleston Signature Chefs Auction, as Charleston’s finest culinary talent come to support the March of Dimes. This year's event marks the 80th anniversary for March of Dimes, and we are celebrating at the Memminger Auditorium. The Signature Chefs Auction is a high profile black-tie gala that pays tribute to the culinary excellence of Charleston’s most prominent chefs, while raising money to improve the health of all moms and babies. The night of you will enjoy the chance to taste the Chefs' creations while participating in our Platinum Ticket Raffle and Super Silent Auction, before taking your seats for the Live Auction and Fund the Mission. All of this so you can be a part of supporting our groundbreaking mission of healthy moms, strong babies.
Plan on staying downtown the night of, book your hotel through the Hotel Giveback site
and 30% of your booking will go back to March of Dimes mission! At checkout, state that you want to support March of Dimes and simple as that!
We are so excited and fortunate to have George and Dr. Dillon as this year's event Co-Chairs. This year's goal is $300,000, and we look forward to surpassing it with their leadership.
Event Co-Chair: George J.F. Bullwinkel, III, Nexsen Pruet
Event Co-Chair: Dr. Alison Dillon, MD Partner Charleston Maternal Fetal Medicine
Past Chair: Bill Hall, Proprietor/Owner, Hall Management Group
Lead Chef: Anthony DiBernardo, Pitmaster and Owner, Swig & Swine
Auction Chair: Reid MacEachern
Logistics & Communications Chair: Claudine Ottinger
Meet Our 2018 Lead Chef
We are excited to have Chef Anthony DiBernardo as this year's Lead Chef for our Signature Chefs Auction. He will bring great leadership and the recruitment of the finest chefs, Charleston has to offer.Thank you, Chef Anthony!
Anthony DiBernardo is the enthusiastic, larger-than-life Pitmaster and Owner of Swig & Swine BBQ
in Charleston, Mount Pleasant and Summerville, SC. With his 25-year culinary background and deep-rooted BBQ passion, Anthony opened Swig & Swine in 2012. Swig & Swine has become a fast favorite among enthusiasts worldwide with mouthwatering meats from prime beef brisket and whole hog, to house-made sausage and ribs. Each meat is slow cooked to perfection in DiBernardo’s custom smokers that uses only wood to fuel the fire 24/7. Anthony was born and raised in Mantua, NJ. He entered the culinary world at 14 as a banquet cook, and left for the U.S. Navy at 18 where he was cook on the USS Batfish SSN681 for four years. Once his submarine landed in Charleston in 1990 he started working in the kitchen at Blossom, and later served as Executive Chef at Kiawah Island Resort, Mustard Seed, and Rita’s.
BECOME A SPONSOR
Join us for this Evening of Giving, and become a sponsor for this exciting event. With your support, we will surpass our goal of $300,000! The 2018 Charleston Signature Chefs Auction will change lives! 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. Sponsorship opportunities are available at a variety of levels for our Signature Chefs event, providing you with brand recognition, civic engagement and an exclusive client entertainment opportunity within the event. We look forward to working with you to discuss your partnership with the March of Dimes. Please contact Audrey Taylor, [email protected]
The Signature Chefs participating in the event, is what makes this event so amazing. Nowhere else can you have the best in culinary, all in one evening! A HUGE thank you to this year's Lead Chef, Anthony DiBernardo, Pitmaster and Owner of Swig & Swine. This year's panel of chefs is sure to be the best yet. Our chefs are artists, innovators and philanthropists, and we look forward to sharing their talents at the event.
Dish: Dry Aged Prime Ribeye, Carved, with a Clemson Blue Cheese Wedge Salad
Dish: Porcini Mushroom "Thimble", Arugula Pesto, with Lemon Hazelnut Vinaigrette
Zero Restaurant + Bar
Dish: Roast Beef in a Goat Milk Gel with Puree & Hibiscus Syrup, Frozen with Liquid Nitrogen Encapsulated in Cocoa Butter
Dish: Buttermilk Pie, Blackberry Bourbon Jam, Blackberry Whipped Cream, and Brown Sugar Pecan Streusel
Dish: 7 Minute Egg, Smoked Trout Roe, Crème Fraîche, and Basil
Dish: Crab Risotto: Pine nuts, Roe, Lemon, Basil Truffle. Propel Burner x2
Dish: Pickled NC wild Caught Shrimp Toast - Chia Ficell toast, pickled okra deviled egg spread, city roots micro radish salad
Dish: A Charleston Oyster Stew with Smoked Oysters and Buttered Crackers.
Dish: Carnelias Cheesecake Mousse, with Strawberry Marmalade, Almond Strudel, Mascarpone Cream, and a Lemon Madeleine
SUPPORT THE MISSION
Every year more than 15 million babies are born prematurely; a million will die before their first birthday as a result. With your gift at Signature Chefs to the March of Dimes, you can help to fund the research, education, and support to ensure more babies celebrate their birthday. The March of Dimes is leading the fight for the health of all moms and babies. The key ingredient is you. Help support our mission for healthy moms and strong babies.
MEET THE BAND
Ocean Drive Party Band
features singer, song writer, musician Jeff Rose. ODPB is a true variety band that will be featuring Jazz and Blue Jazz the night of the gala!
View our updated COVID-19 safety guidelines and waiver here.