by Susan Ellis
On November 15th, the local chapter of the March of Dimes will hold its annual fundraiser, Signature Chefs Auction.
Last year, area chefs created dishes inspired by toys. That proved so popular that they're doing it again for this year's event, and the national organization is considering hooking its (toy) wagon to the concept.
A few weeks back, Erling Jensen of Erling Jensen the Restaurant, Rick Farmer of Jarrett's, and Kelly English of Restaurant Iris gathered at Jarrett's to pose for photos to be used for the event's promo materials.
A behind-the-scenes look at the shoot are below.
The chefs, photographed by Woody Woodliff, prepared hors d'oeuvres, an entree, and dessert.
Pictured are Jensen, Woodliff, and Jensen's chef de cuisine Karen Roth. Jensen prepared a seafood dish surrounded by rubber duckies.
Farmer (left) was in charge of the hors d’oeuvres, which he designed around a teething ring.
English (below) made “Berries preserved in Glüwein with crème in a monster.”