Dish of Dimes 

Richmond's top chefs compete for the dish of the year award next month at the March of Dimes Signature Chefs Auction.

It's a friendly competition, but also an ego-tickling culinary challenge when 16 of Richmond's top chefs compete for the dish of the year award next month at the March of Dimes Signature Chefs Auction. The category is Wild Card, meaning chefs can choose anything they wish to prepare for judges and 300 guests, who'll do their own voting for people's choice awards.

The 19th annual benefit (of which Style is a sponsor) is Nov. 8 at 5:30 p.m. at the Westin Richmond, 6631 W. Broad St. Tickets are $125 for the black-tie optional evening, which promises exceptional flavors paired with wines, cooking demonstrations by the University of Richmond Center for the Culinary Arts, auction packages and entertainment. Guests who attend each year say there's no more filling and fabulous way to spend an evening for a good cause.

Participating chefs include: Matthew Decio, Bistro R; Michael Hall, Bull and Bear Club; Jack Halpern, Catering by Jill; David Napier, White House Catering; Bernie McDonough, Dd33; Joseph Comfort, Ironhorse Restaurant; Mike Fleming, Big Al's; Todd Manley, Pescados; host chef Edwin Hall, the Westin Richmond; Ronald A. Fazio Jr., Maggiano's; a chef from Mosaic Unique Events; Matthew Tlusty, Old Original Bookbinder's; Philip Denny, Six Burner Restaurant; Ty Sayles, the Dining Room at the Berkeley Hotel; Xavier Meers, Belle Vie; David Brue, Eurasia CafAc and Wine Bar; and Bruce Rowland, Rowland Fine Dining. www.marchofdimes.com/virginia.

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