Auctioneer Justin Swisher with Mike Dianna of Mike Dianna's Grill Room.

The Annual Chef’s Auction is a lot of things. The food is amazing. It’s always a good time. A lot of friends seem to be gathered together in one place. But mostly, it’s a fundraiser for the March of Dimes.

And that’s what it’s really all about. 

When a parent stands before a bathing of a few hundred people and tells how their child was born eight, ten or twelve weeks early and was saved because of the research the March of Dimes has done, the reason for the event becomes clear.

Gathered together this evening (Sunday) at Duck Woods Country Club, the Chef’s Auction is a wonderful time. Trying to pick out the best offering from the dozen restaurants at the event is sort of like trying to decide which is a favorite child. They all have their won unique qualities, and it’s easy to think each is your favorite at any given time.

The Saltbox Cafe in Colington certainly cleaned up in awards this year taking the Chef’s Choice, the People’s Choice and Unsurpassed Taste Awards for their fresh local rockfish on risotto.

But then there were two or three crab cakes that were amazing and a Wanchese Risotto…and the beef tenderloin that Donny King from Ocean Boulevard prepared. How the judges made their decision on Unsurpassed Taste may forever be a mystery.

One of the highlights of the evening, after the food is consumed, is the auction, which is a tribute to how generous Outer Banks businesses are in donating and how giving the guests gathered at the event are.

The auction items offer some great adventures and we can’t wait to hear from our Doug Brindley how the Sunset Dinner Cruise for 8 goes. We’ll be expecting fresh fish and pictures when he gets back.