March of Dimes Signature Chefs Auction of Chicago

October 30, 2010 (CHICAGO)

(News Release) More than 600 guests will have the opportunity to sample the unique dishes of local chefs representing some of the city's most notable restaurants. Guests will also have the opportunity to bid on a variety of unique travel, dining and entertainment packages in the live and silent auctions. Emcees for the evening are Fox Chicago's Amy Freeze and Robin Robinson. For more information or to register, visit or contact Michelle at (312) 596-4723.

The Signature Chefs Auction of Chicago will be led by the Honorary Chefs for the evening, Executive Chef Gabriel Viti of Gabriel's Restaurant and Miramar Bistro, and Executive Chef Jonathan Lane of Benny's Chop House.

Participating chefs and restaurants:
Benny's Chop House


Chef Fredy Cuisine

City Provisions

Devon Seafood

Gabriel's Restaurant & Miramar Bistro

Las Palmas




Olympia Fields Country Club

Piccolo Sogno







The Purple Pig and Heaven on Seven

The Signature Room at the 95th


Zak's Place


Also, Swirlz Cupcakes and Homer's Ice Cream will provide dessert options.

Jimmy Bannos (Heaven on Seven) and Jimmy Bannos Jr.'s new restaurant, The Purple Pig, was voted 1 of the 10 Best New Restaurants in America by Bon Appétit Magazine in August 2010.

In addition to the samplings prepared by premier chefs, the 2010 March of Dimes Chicago Chef of the Year Award will be presented to White House Executive Chef Cristeta Comerford. In 2009, the inaugural award was presented to Chef Rick Bayless. Now in its second year, this honor was created out of a desire to recognize chefs with Chicago ties for their achievements in culinary arts. The award will be presented to Chef Comerford by the legendary Bill Kurtis, CBS2 news anchor, and Tall Grass Beef founder and chairman.

As the recipient of the 2010 award, Chef Comerford is being honored for her commitment to culinary arts; dedication to the environment, the farming industry, healthy eating, and an eco-friendly lifestyle. Accomplishments include bringing nationwide attention to healthy eating and reducing childhood obesity.

The presenting sponsor of the March of Dimes Signature Chefs Auction of Chicago is Walgreens. Event sponsorship is also provided by Bank of America, Merrill Lynch, Booz & Co., Goldman Sachs, PricewaterhouseCoopers, Tata Consultancy Services and Cognizant Technology. Additional sponsorship is provided by 97.1 FM The Drive and Restaurant Radio America (WIND 560-AM).

The March of Dimes is the leading nonprofit organization for pregnancy and baby health. With chapters nationwide and its premier event, March for Babies, the March of Dimes works to improve the health of babies. For the latest resources and information, visit or

Crostino, Burrata, Radicchio Treviso, Toasted Walnuts, Honey Balsamic Drizzle

Prepared by Chef Mark Sparacino

Executive Chef/Managing Partner


710 N. Wells Street



1 loaf Italian crusty bread

Extra virgin olive oil

Fresh garlic

1 bunch radicchio Treviso

1 ball imported burrata cheese

Salt and pepper


Balsamic vinegar

Toasted walnuts

Slice the bread 1/2 inch thick, brush with extra virgin olive oil and toast on grill or panino maker. Remove from heat and rub with fresh garlic. Quarter the radicchio, brush with garlic and olive oil, season with salt and pepper and grill for 2 to 4 minutes. Roughly chop. Slice burrata into 1 inch thick pieces. Mix 2 tablespoons of honey with one tablespoon balsamic vinegar Roughly chop walnuts. Place grilled radich on top of bread, top with burrata, drizzle balsamic honey and sprinkle with toasted walnuts. Enjoy with a glass of PROSECCO!

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