Great Cause

Written by Bakersfield Magazine

The March of Dimes does many things well. The organization educates our communities on maternal and prenatal health, initiates campaigns for premature birth prevention, and funds critical neonatal research. One of the reasons Bakersfield Magazine is so happy to continue supporting the March of Dimes is because in addition to all those amazing things, it’s a nonprofit that knows what it takes to put on a proper event.

No doubt you’ve heard of the Signature Chefs Auction. It’s an elegant evening full of culinary creations and philanthropy, and this year’s event marks the fourth year in a row Bakersfield has spent a night savoring masterpieces from local chefs and doing their part to support a great cause. What sets this event apart, however, is the involvement of so many in the community, not just from restaurants and chefs, but business owners and area hospitals. This year’s event takes place on September 29 at the Bakersfield Marriott at the Convention Center and excitement is at an all-time high, due in part to something new this year...With a Twist! March of Dimes Signature Chefs Auction will be a zero waste, green event.

“I was so excited when I learned that we could host an event in Bakersfield and do it with zero waste,” said Event Chair Brooke Antonioni, CEO of Trans-West Security. “Our great city now has resources that allow us to be environmental stewards and raise money for important causes, like the March of Dimes! Greenshops’ Jennifer Jordan is a consulting sponsor and helping us make green choices along the way.”

“This means that all items are either going to be recycled or composted,” Jordan explained. “There will be no ‘trash’ or items going to the landfill at this event. We are working with the Keep Bakersfield Beautiful organization.”

Also, Greenshops partnered with Bakersfield Association for Retarded Citizens (BARC) on a program where they use recycled wood from old fences and other items to make decorative items like planter boxes and frames. These will be the centerpieces. “They look great, coincide with our natural theme, and they highlight the zero waste commitment,” Antonioni said. Throughout the night, guests will also hear green tips and discover ways to support our community and be eco-friendly.

But let’s be honest—one of the biggest highlights of the evening comes from the creative dishes thought up by charitable local chefs and restaurant owners. And judging from this year’s line-up of chefs, who’ve come up with amazing auction packages and inventive hors d’oeuvres, we know the night will be top-notch.

Bell Tower Club

This year’s lead chef is John McFee, the executive chef at the Bell Tower Club. McFee was also lead chef

last year and has once again reached out to the culinary community to assemble a group of truly signature chefs. The March of Dimes is an organization close to McFee’s heart and he has been with the Signature Chefs Auction for the past four years. McFee enjoys creating dishes that are different and new to the guests. “I’m more of a melting pot,” McFee said as he described his food as true California cuisine. Last year, he prepared a delectable pork tenderloin and he plans to wow the guests again with something new.

The Padre Hotel

Padre Hotel Executive Chef Brad Wise is new to the Signature Chefs Auction this year, as well as being new to Bakersfield. He was brought up from San Diego where he was the executive sous chef at the Padre’s sister hotel, Tower 23. He may only be 25, but he’s been in the kitchen since he was 12 and calls his style contemporary American. Wise also has a “passion for rustic Italian,” which we hope he brings to the table at the event. “I’m really up for doing anything in the community, and for a good cause,” explained Wise, who came to the Padre last November. He plans to create something very different for the event; something that the guests haven’t had before.

The Bakersfield Marriott

Bakersfield Marriott Executive Chef Ben Cude has been involved with the Signature Chefs Auction for the past two years and is looking forward to being involved again this year. The March of Dimes is an organization that hits very close to home for Chef Cude and his wife. In the past, this Orange County native’s braised short ribs have had Auction guests’ mouths watering and he looks forward to bringing something prepared with local ingredients to the table again this year. Cude makes classic American comfort food with a high-end twist. He says it is simple food, with good, fresh ingredients, that speaks for itself.

The Petroleum Club

Chef Robert Alimirzaie of the Petroleum Club has been a part of the Signature Chefs Auction since it began here in Bakersfield. He and his culinary team’s goal is that you, “think of our dish even after the event, regardless of whether or not you liked it,” says Alimirzaie. With a passion for food, Chef Robert loves to create dishes with flavors from all over the world. In years past, he has made corn muffins with chocolate sauce (that were more savory than you’d expect), as well as escargot with herbed butter. He teased that if you want to know what he’s making this year, you’ll have to come to the event!

Highland Cafe

Since the first time Chef Darriel Herron at the Highland Cafe made dinner for his family at the age of nine, he’s loved the kitchen. Highland Cafe is his third restaurant and he has been cooking professionally since 1992. When Herron was asked to take part in the Signature Chef Auction, he said “it was a no-brainer.” He loves to create desserts and sauces and incorporates that in his Southern-style comfort food. Possibilities for the upcoming event include cheesecake pops and mini beef Wellington. Herron makes his food from scratch and made to order, explaining, “do you want it fast, or do you want it good?”

Stockdale Country Club

Stockdale Country Club’s Chef Erik Copeland has only been here in Bakersfield four months but is already excited to be involved with the March of Dimes and the Auction. A Detroit native, Copeland came to Bakersfield for the first time in 1987 to play football for BC. He’s back in town and ready to make something that incorporates his time living and studying cuisine in the Caribbean and Latin America for guests of the event. His cooking style is a Latin fusion; “there’s heat and there’s sweet,” he says of his food...and his flavors are always fresh and bold. Guests can expect a very seasonal seafood dish from Copeland at this year’s event.

Luigi’s

At the suggestion of some of Luigi’s best customers, Gino Valpredo became involved with the Signature Chefs Auction. This is his first year with the event and, while heading up one of Bakersfield’s oldest and most-loved restaurants, he’s excited to work with one of the country’s most enduring and well-known organizations. Classically Italian through and through, Valpredo began working with food as a small child and learned from his family of cooks. At this year’s event, he is toying with the idea of savory tenderloin, but we will have to wait to find out what the hometown favorite has in store.

Hourglass Kitchen & Bar

At the Hourglass Kitchen & Bar, Chef Paul Hurd is cooking up fine California cuisine. Hurd has been a part of this event since it began here in Bakersfield and has served up such delicious treats as smoked tri-tip bruschetta and tuna tar tar. He has been in the kitchen since he was 10 and, these days, he likes to keep his food light and fresh. With so many things coming into season in September (the month of the event), he says he will probably know at the last minute what he wants to make. Until then we can only dream of his tri-tip bruschetta.

Bakersfield College

This is Bakersfield College Culinary Arts Program’s fourth year with the Signature Chefs Auction. Chefs Pat Coyle and Suzanne Davis are always excited to show their students the importance of being a part of the local community and so they give back any way they can. Educating the cooks in a wide range of techniques and styles allows the chefs to prepare food from all different styles and regions. Past events have seen the BC chefs prepare such dishes as white gazpacho and shrimp cioppino. With the possibility of a duck and andouille sausage gumbo this year, guests are sure to be in for a mouthwatering treat.

In addition to those wonderful chefs, the bakers at Sweet Surrender will be whipping up something sweet for this year’s Signature Chefs Auction. It is the first time this local sweet shop is participating and owner Kim Fiorini is very excited to get involved with the March of Dimes, saying “the organization has earned every bit of the great community support they have in Kern.”

And just as we went to press, Cafe Med confirmed that they are also going to be a part of this fantastic event.

One thing’s for sure, the Signature Chefs Auction is unlike any other event in Bakersfield. Which is one of the biggest reasons Antonioni was eager to join.

“I am so happy to serve as the event chair,” she said. “I am thankful that I had two healthy twin girls, born three weeks early, so my support for this event is a way for me to pay it forward and help others, as I know this is not everyone’s story. The March of Dimes is a wonderful organization and this fabulous event raises such awareness and support for their continued work.”

If you want more information on this year’s event, contact Davyd Morris at (661) 369-1181.

Article appeared in our 28-3 Issue - August 2011