So what happens when you get 35 of our area’s top chefs together?
“They pull out all the stops,” explains Wendy Firestone, fund development director of Big Brothers Big Sisters of Northern Nevada. “Although this is not a competition, the chefs work in teams of five, and you can bet they are trying to impress each other with their inspired creations as much as the lucky guests who get to enjoy their meal.”
David Holman of Campo in Reno and Sparks plates his 2017 creation. Photo by Tom Snedes
The reception begins at 5 p.m. and includes hosted wine, craft beer served from the Biggest Little Beer Truck, and innovative cocktails created by Tahoe Blue Vodka and Southern Glazer’s Wine and Spirits. Appetizer stations will tease your taste buds with small bites from local favorites such as Cherry Bomb Catering and Nothing To It! Culinary Center.
“My advice?” Firestone says. “Try not to eat too much during the reception to save room for the big show!”
This is not your ordinary rubber chicken gala. This year’s chef captains are Thierry Bregeon from the Grand Sierra Resort, Ivano Centemeri from Eldorado Resorts, Inc., Mark Estee of Liberty Food and Wine Exchange, and David Holman from Campo, all in Reno. Their teams are filled out with the most innovative chefs in our community, including Leigh Anne Page of Delicious Designs of Reno, Tommy Linnett from The Union in Carson City, Sergio Romero from The Twisted Fork in Reno, Cliff Denny from Charlie Palmer Steak in Reno, and Colin Smith of Roundabout Grill in Reno.
2018 Big Chefs Big Gala Team Captain Mark Estee, owner of Liberty Food and Wine Exchange and chez louie in Reno and The Union in Carson City
Each team is given a main ingredient for each course, and each team creates an individualized interpretation. For example, last year’s amuse bouche was centered on Tahoe Blue Vodka. Chef Sergio Romero’s team presented crema fresca, mango salsa, and citrus microgreens served with passion fruit and Tahoe Blue Vodka lemonade, while chefs Josh and Whitney Deri delivered Tahoe Blue Vodka, sumac, and Aleppo chili-cured ocean trout, puffed Frey Ranch malted barley, radishes, citrus, and herbs.
Is your mouth watering yet?
One of the most interesting features of this fundraiser is the raucous dessert auction. While each meal ends with a small bite dessert, guests are encouraged to bid on a sweet delicacy that will make you the envy of the other guests.
Purchase an amazing dessert in the dessert auction. All desserts are paired with adult beverages.
Each delectable item is paired with an adult beverage to make the perfect ending to a perfect meal. Past entries have included the Star Wars Dessert Anthology and the Caribbean Delight. Their presentations are almost as delicious as the desserts themselves!
The evening also includes an extensive silent auction with more than 200 packages that you can peruse and bid on using your mobile phone. From golf outings, wine tastings, and ski passes to show tickets, spa services, or a personal trainer, there is something in this auction for everyone!
Chef Sergio Romero of Twisted Fork makes a meal with a child who is on the BBBSNN waiting list. More than 100 children are waiting for caring adult mentors. Photo by Jeramie Lu of Jeramie Lu Photography
And the best thing about Big Chefs Big Gala?
All the funds raised at this event will stay right here in our community to match children facing economic and social adversity with caring adult mentors. Last year more than 600 children benefited from the life-changing Big Brothers Big Sisters program in our area.
Photo by Jeramie Lu of Jeramie Lu Photography
NOTE: This is a sponsored post.
