A dress made out of popcorn, a snazzy car, an action clapboard, red carpet…

Popcorn dress at The Founders Inn & Spa booth.
Seared scallops with risotto, deconstructed Steak Oscar, venison meatballs, braised pork cheeks….

Some of the chefs' creations
A silent auction, a live auction featuring boat trips, hotel stays, cooking classes, jewelry, wine dinners and more….

Kerri & Nicole with Pete Decker III introducing the chefs in the background
That’s the fun side of the March of Dimes Signature Chefs event at the Founders Inn And Spa in Virginia Beach on Sunday, October 17. WAVY and WVBT Fox 43 have been proud sponsors for several years now and I’ve also been a part of it for quite some time. Kerri Furey joined me this year with co-hosting duties. Attorney Pete Decker III was the main emcee. My childhood classmate, Keith McBride was the auctioneer and he had several people open their wallets and bid hundreds of dollars on special packages.

I mentioned the fun side of the event and it’s evident in the pictures I took, but the main reason we come together is to raise money in honor of healthy babies. Guests learned about the need for more research and funding. We even saw a clip about one of the chefs and his family’s experience with two premature babies. Here’s the deal: according to the March of Dimes- about half a million babies are born too soon and too small each year. Prematurity is the number one cause of newborn death and disabilities. Mothers can do everything right, and still have a preterm delivery. The organization helps parents, health professionals, and the community with education and research to serve as a champion for ALL babies.

Sushi Aka's booth
Back to the food- which is just incredible every year. Chefs offer small plates of sampled dishes that reflect the season or the event’s theme. This year’s theme was “Gourmet glitz and glamour…Hollywood in Hampton Roads”.

Atlantic Shores' crab corn pudding and tenderloin
There was a lot of pork this year, Virginia-based food, and some cute Hollywood dishes, like the chocolate Oscar statues standing in mousse, created by Atlantic Shores.

Atlantic Shores' Chocolate Oscar statues in mousse
Here’s the list of the chefs and restaurants:
| Participating Restaurant |
Chef |
| The Founders Inn and Spa |
Eric Doarnberger |
| Sonoma Wine Bar & Bistro |
Richard Boone |
| McCormick & Schmicks |
Christian Ianni |
| Croc’s 19th Street Bistro |
Matt Knack |
| Mallards (on the Eastern Shore) |
Johnny Mo |
| The Inn and Garden Café |
Gary Sokaitis |
| Primo 116 |
Steve Gellas |
| Still |
Mike Farrell |
| Passion the Restaurant |
Garett Barner |
| Atlantic Shores |
Shawn Cotton |
| Tradewinds |
John Mclure |
| sushi aka |
Michael Hart |
| Smithfield Gourmet Bakery and Café |
Leon Beunviaje |
| Shula’s 347 |
Salvatore Bilotta |
| Smithfield Inn |
Jon Olinger |
| 11th Street Taphouse Bar and Grille |
Paul Rosario |
Food experts Patrick Evans-Hylton, Tammy Jaxtheimer, Peter Coe, Deon Foster, Patrick Reed, Debbie Freestone, and Sarah Boos served as judges. Chef Steve Gellas from Primo 116 in Suffolk took top honors.

Primo 116 Bistro chef, Steve Gellas
He won the Chef’s Choice Award and the Dish of Hampton Roads for the braised pork cheeks with butternut squash risotto.

Chef Gellas' award-winning pork cheeks dish. Photo by Patrick Evans-Hylton
Hampton Roads Magazine will feature Chef Steve on its January cover.
Here are the other winners (thanks to Patrick Evans-Hylton for sending me this update)
Best Presentation:
A visual and edible work of art.
Chef Leon Buenviaje, Smithfield Gourmet Bakery & Café – Smithfield
Seared Scallops with melon crème anglaise, foie gras gastrique and accompanied with a sweet potato and squash cake garnished with Smithfield ham
Most SOL (Sustainable, Organic & Local) Dish:A dish that includes components of sustainability, green ingredients and green techniques. Chef John Maclure (with Sous Chef Emi Ostrander), TradeWinds inside the Virginia Beach Resort and Conference Center – Virginia Beach
Giving Thanks For All Our Local Farmers – fresh turkey with Pungo Creek Indian Cornbread with Graves Mountain apples, Bees Knees honey and accented with vegetables from Dave & Dees Mushrooms, Cape Charles tomatoes, Scott Farms beans and our own property’s herb garden
Best Dessert:
Chef Richard Boone, Sonoma Wine Bar & Bistro – Virginia Beach
Virginia Caramel Apple Custard Cake
(Also my favorite- very yummy!)
People’s Choice:
Selected by event attendees.
Chef Shawn Cotton, Atlantic Shores – Virginia Beach
Crab Corn Pudding with Lobster Medallions, Tenderloin with Orange Balsamic, cipollini onion relish over goat cheese and foie gras truffles rolled in gingerbread crumbs with spiced apple compote
Chef’s Choice:
Selected by all participating chefs for a dish whose technique and artistry are truly appreciated by other culinary professionals. (It was cool to see the chefs taste and rave about each other’s dishes)
Chef Steve Gellas, Primo 116 – Suffolk
Locally-Grown Braised Pork Cheek with Butternut Squash Risotto
Best Decorated Booth:
The booth that is decorated in a way that most creatively represents the event’s theme.
Eric Doarnberger, Swan Terrace at Founders Inn – Virginia Beach
Panko-Encrusted Jumbo Lump Crab Cake Napoleon
Congrats to all of these chefs for a wonderful evening. They all donated their time and talent to this event and certainly have a lot to be proud of. When you visit their restaurants, make sure you pass along an extra thank you!

2010 March of Dimes Signature Chefs
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Chef Gellas’ award-winning pork cheeks dish. Photo by Patrick Evans-Hylton
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Chef Steve Gellas of Primo 116 Bistro and his wife, Margaret
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Atlantic Shores’ Chocolate Oscar statues in mousse
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Popcorn dress at The Founders Inn & Spa booth.
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Tradewinds chefs
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McCormick & Schmick’s chefs
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Chef Johnny Mo’s Eastern Shore VA Boil
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Atlantic Shores’ crab corn pudding and tenderloin
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Sushi Aka’s booth
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Some of the chefs’ creations
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2010 March of Dimes Signature Chefs
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Kerri & Nicole with Pete Decker III introducing the chefs in the background
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Primo 116 Bistro chef, Steve Gellas
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Nicole in front of Shula’s 347 Grill booth