On Saturday, Oct. 22, the March of Dimes will be hosting the Signature Chefs Auction benefit at 6 p.m. at The DoubleTree Hotel Grand Ballroom.

This is a multi-course culinary sampling event in which participating chefs prepare small-plate-sized portions at stations positioned around the ballroom. Guests may wander from station to station trying dishes of their choice. During this time, a silent auction will be conducted; later to be followed by a live auction with such offerings as culinary experiences and travel and recreation packages.

This year's Signature Chefs include: Miles Blackford of The Irons at Tiara Rado; Chris Boyd and Josh Roberts of No Coast Sushi; Monty Haltiner of Crossroads Wine & Spirits; Randy Jones of Red Canyon Grille; Josh Niernberg of BIN 707 Foodbar; Jerry Sica and Eleni Sica of The Artisan Cheese Shop & Wild West Steaks and Seafood; Brenda Wray and Theo Otte of 626 on Rood; the culinary team from The Doubletree Hotel; and ME!

Signature Chefs Auction is a major fundraiser for the March of Dimes. It helps to fund programs (of research, education, services and advocacy) that improve the health of Colorado moms and babies.

What a great way to help support The March of Dimes and their programs, and get stuffed on fabulous local haute cuisine! Tickets are still available, but space is limited. Call 970-243-0894 to make reservations. Corporate tables are also available.

WEBSITE OF THE WEEK

In honor of Signature Chefs, our Website of the Week is from Philadelphia Restaurants.com and features some truly outstanding recipes. And this week's recipe of the week is a great variation of a Chopped Salad from their website.

http://www.philadelphiarestaurants.com/recipes.cfm

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Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached at decadencecheesecakes@mindspring.com, through their website at www.decadencecheesecakes.com, on Facebook or by calling 256-4688!

Chopped Salad

(from PhiladelphiaRestaurant.com/Solaris Grill)

The Chopped Salad has been a house favorite at the Solaris Grille for years. Awarded the coveted “Best of Philly” Award for salads in 2000, the salad is a typical any-time-of-day healthy favorite.

It has become popular lunchtime fare. However, in the evening, it's a great starter before any of the Soalris Grille's delicious grilled dishes. John Anderson's well-conceived Chopped Salad balances the crunch of asparagus, cucumber, and snap peas with the unctuous taste of avocado and kitchen-roasted red pepper.

Chopped bacon and crumbled bleu cheese add lusty undertones to a dish that finds a winsome pairing with your favorite Shiraz.

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4 oz. diced asparagus

4 oz. sugar snap peas

4 oz. diced cucumber

4 oz. diced avocado

2 oz. roasted red pepper

2 Tbsp. chopped bacon

3 Tbsp. crumbled bleu cheese

2 oz. balsamic vinaigrette

Salt and pepper to taste

Directions

Mix all ingredients, and voila!