March of Dimes supporters will have the chance to munch on culinary creations from local chefs Oct. 27 at the Fayetteville Town Center during the annual Signature Chefs Auction benefit. The evening will feature a "culinary showcase," wines, craft beer, dessert and silent and live auctions.
Bill Lyle of Eleven at Crystal Bridges is serving as culinary chairman of the fundraiser, with Gerald Baker of Creative Dining as lead chef. Other participating chefs include Kurt Plankenhorn, 28 Springs; Keith Burmylo, Bocca Italian Eatery; Maudie Schmitt, Cafe Rue Orleans; Fernando Castillo, Con Queso; Allen Keever, Flint Creek Steakhouse; Jennifer Keaton-Madewell, KFB Events; Chrissy Sanderson, Mockingbird Kitchen; Mike Robertshaw, Pressroom; Justus Moll, River Grille; and James Mott, Morrison Healthcare.
Signature Chefs Auction
What: Culinary showcase, wine, craft beer, dessert, auction
When: 6 p.m. Oct. 27
Where: Fayetteville Town Center
Tickets: $150
Attire: Cocktail/business
Information: (479) 751-5475
Mellissa Wood, executive director of market development for the March of Dimes, Northwest Arkansas division, said the nonprofit organization's overall mission is to "improve the health of infants and children by preventing birth defects, premature birth and infant mortality." The organization is working toward goals to "reduce preterm birth rates in the U.S. to 8.1 percent by 2020 and 5.5 percent by 2030."
To that end, campaign organizers have established seven interventions for the campaign: reducing nonmedically indicated elective deliveries; increasing use of progesterone for women with a history of prior preterm birth; reducing tobacco use among pregnant women; encouraging women to space pregnancies at least 18 months apart; increasing use of low-dose aspirin to prevent preeclampsia; advancing interventions for women diagnosed with a short cervix; and reducing multiple births conceived through assisted reproductive technology.
-- CARIN SCHOPPMEYER
NAN Our Town on 10/13/2016