Epicurean Evening 2013 raises most yet

by Cole Dittmer
Wednesday, August 28, 2013

Staff photo by Cole Dittmer 

Red velvet cakes and cupcakes by Tabatha Pickett of The Bistro at Duplin Winery were dessert options patrons had to choose from for the Best Dessert Award at the 2013 Wilmington Epicurean Evening. 

While the chefs of the Cape Fear area were competing for top honors at Wilmington’s Epicurean Evening 2013, more than $100,000 was raised to benefit the Methodist Home for Children. 

Regina Hawse, Methodist Home for Children development officer, said this year’s event on Thursday, Aug. 22, was the best yet for the thousands of children in the care of the MHFC from the money raised on ticket sales, sponsorships, silent and live auctions, and the 1K for 1 Kid campaign donation drive.

At the end of the live auction, the 1K for 1 Kid drive raised $36,000 with event patrons raising their bid cards to donate in amounts ranging from $100 to $2,000. Every $1,000 will cover the living expenses of a child in the MHFC for a full year. 

“It really showed that people were engaged and thinking about what they could do for others without getting something in return,” Hawse said of the 1K for 1 Kid drive.

On the epicurean side, chef Scott Frazzetta and the hosting Wilmington Convention Center took home the top prizes of the Copper Kettle award, best appetizer and best taste. The winning dish for Frazzetta was a seared scallop with champagne creamed spinach and saffron risotto. 

The award for best entrée was awarded to chef Charles Rousey and the Hilton Wilmington Riverside’s combination of grilled scallops with arame, or seaweed, pesto and grilled tenderloin on a bed of blue cheese, and a chocolate shell with raspberry and white chocolate. 

Bruster’s Real Ice Cream was awarded best dessert for its presentation of cherry vanilla, chocolate raspberry truffle, caramel apple crunch and pumpkin cheesecake ice creams. 

The People’s Choice Award, chosen by the patrons, was given to Ruth’s Chris Steak House and chef Chris Jewel for a roasted tenderloin and key lime tart. 

email cole@luminanews.com 

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