CityView Magazine

giving Signature Chefs Auction Y BY BRANDON PLOTNICK place on the beach? Yeah, you know the scents. What if those scents came with a cause? What if, and stay with me here, those scents held more hope than just that of fulfilling your hunger? The March of Dimes thinks that there's probably some- ou know that smell when you walk into your favorite restaurant? That unmistakable scent of carne asada at a Mexican place? The warm aromas of shrimp scampi in that little thing else those scents can do. On October 7, nine local chefs will be cooking with a cause, as they will be participating in the annual Celebrity Chef Auction at the Embassy Suites Hotel Fayetteville/Fort Bragg. The event is a little bit of a dose of chef competition, mixed with charity fundraiser. The chefs will cook up three dishes each – an appetizer, a main course and a dessert – with a distinguished panel of judges determining which of those courses whets their appetites the most in a variety of catego- ries. Attendees will also get to sample the courses from each chef throughout the formal evening. The event also features an auction filled with loads of high-end merchandise and giſts from a variety of businesses in the community. The money raised helps fund the mission of the March of Dimes, an organization committed to help- ing get premature babies healthy. This year's lineup of chefs is a who's who among the Fay- etteville culinary world. Here's a brief look at some of the competition. Beth Shearin-Smith, Hilltop House Chef Smith says her cuisine is best described as "new Southern cuisine, with classic French influences." She uses those French influences to create a menu with fresh herbs and vibrant sauces that provide a modern-day twist. Russell Neff, Highland Country Club Chef Neff's award-winning menu garnered top appetizer and presentation awards at the 2011 event. He specializes in what he calls "refined American cuisine." That cuisine has garnered him a number of awards through the American Culinary Federation. 40 | September/October • 2012 Executive Chef Julio Camberos Jr., Embassy Suites; Chef Mustafa Somor, Sherefe A Mediterranean Grill; Chef Russell Neff, Highland Country Club; Chef Joey Meyers, Blue Moon; Chef Tommy Randall, Hilton Garden with Beverly, Brendan, Laurin and Cameron Cooper Julio Cambreros, Embassy Suites Chef Cambreros will be playing with the home-court ad- vantage at Embassy Suites, but don't let that fool you about his skills. With a specialty in California cuisine, Cambreros focuses on fusion and local farm-to-table ingredients. Tommy Randall, Hilton Garden Inn With years of high-end local experience and a number of awards, Chef Randall is a veteran of the event. Heading up the Great American Grill at the Hilton Garden Inn, he spe- cializes in French-inspired dishes with a Southern flare. Tommy Hinshaw, Morgan's Chop House Chef Hinshaw, like several other of the chefs this year, has cooking in his blood. Growing up in the commercial fishing industry and restaurants on the coast, he brings that fresh seafood experience strong to the table. And watch out for his surprisingly inventive dessert entree. Chef Hinshaw won for best entree and the people's choice award in 2011. Daniel Fair, Pierro's Italian Bistro Don't let Chef Fair's lack of formal culinary training fool you, this chef has serious game. If you've ever visited his downtown restaurant, you've experienced the Italian cuisine that Chef Fair gladly shares credit with a number of great chefs that have helped him learn over the years. Joey Meyers, Blue Moon Cafe Chef Meyers brings a strong resume to the table this year. The Johnson & Wales graduate features unique sandwiches and small plates incorporating locally grown ingredients. Bill Pannhoff, B&B Catering Chef Pannhoff is well-known in the Fayetteville culi- Mustafa Somar, Sherefe Mediterrean Grill With a wealth of experience, Chef Somar brings confi- nary community. His high-end catering features a variety of dishes and remarkably creative presentation. He's actively involved in a variety of community events as well. dence into this event. He focuses on fresh and healthy meals, with features on seafood and gluten-free dishes. CV

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