8″ x 10″ oil on wood panel
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Tomato and mozzarella salad in a martini glass to bourbon slushies, the signature chefs at this fundraiser for March of Dimes wowed attendees with tantalizing treats. Not a single guest was found without a mouthful, fork in hand, or jaw dropped at ballroom filled with cuisine as aesthetically pleasing as it was delicious. A few of the smiling faces in pristine white chef hats dishing out their masterpieces were Quang Dinh of Blu Italian Mediterranean Grill (one of his dishes painted above), Peng Looi of Asiatique and August Moon (as if one kitchen wasn’t enough), and Michael Crouch of Bourbons Bistro.
For once, the shame of gorging yourself on irresistible delicacies took a back seat to the pleasure in knowing that your ticket to partake in the gourmet feast was going towards efforts to combat premature births. Through research, education, community services and advocacy, March of Dimes is taking on the problem and strives to “improve the health of babies by preventing birth defects, premature birth, and infant mortality.” Many parents are surely thankful that the organization is working hard to prevent their child from being one of the unfortunate 1 in 8 who are too early.