The KidLinks Foundation’s fourth annual “Symphony of Chefs” on Monday, February 24, at the Hilton Anatole turned out to be a sold-out affair. No wonder. The 20 tables of 10 guests enjoyed a five-course dinner. Not impressed? Well, what if you learned that each table had its own chef preparing the meal tableside? Yup, the chefs — Chef André Bedouret, Chef Anthony Van Camp, Chef Brad Phillips (Asador), Chef Ralph Fernandez (Bent Tree Country Club), Chef David Sokol and Pastry Chef Michele Brown (both of Brook Hollow Golf Club), Chef Aaron Valimont (The Capital Grille), Chef Pete Nolasco (Chef Pete Catering), Chef John Franke (Front Burner Restaurants including Velvet Taco and Whiskey Cake), Chef Gianni Santin (Haute Sweet Patisserie), Executive Chef Tom Welther (Hilton Anatole Hotel), Chef Nathan Burke (Nathan Burke Caterer), Chef Michael Scott (Northwood Country Club), Chef John Klein and Chef David Pacheco (both of Restaurant 506 at the Sanford House), Chef Kyle Jones (Truluck’s), Chef James Pettus (Urban Crust Wood Fired Pizza), Chef Fernando Torres (Urban Rio), Chef Jerrett Joslin (Wild Mushroom Steak House and Lounge), Chef Yutaka Yamato (Yutaka Japanese Bistro) and Chef Francesco Farris (Zio Cecio Cucina Italiana) — were hustling up the meal while members of the Dallas Chamber Symphony played. The only chef MIA was Felipe Gaytan of Flavor of Passion Awards, due to illness.
Event Co-Chairs Summer and Jeff Olmstead and Bonnie and Nathan Shea arranged for several of the chefs to offer a “private, in-home dining experience” in a live auction.
All the evening’s proceeds will “directly fund several DFW music therapy programs for children that are critically ill or have developmental delays. These groups include Children’s Medical Center Music Therapy Program, SMU/Hugworks Music Therapy Program, and Cook Children’s Medical Center.”
* Photo credit: Larry Sengbush