"A Taste for Talent -- A Gift for Life" is the theme of the March of Dimes chefs auction Sept. 28 at the Pasco Red Lion Hotel.
The evening is divided into two events, the VIP reception followed by the auction/reception.
The VIP reception runs from 5 to 6 p.m. and offers a chance to meet guest chef Holly Smith, owner of Cafe Juanita in Kirkland, and Robert Smasne, owner of Smasne Cellars in Kennewick. Appetizers prepared by Chef Smith and wines from Smasne will be served.
The auction/reception runs from 6 to 11:30 p.m. Savor appetizers prepared by 12 Mid-Columbia chefs paired with wines from 12 local wineries while checking out the items in the silent auction.
You'll have a chance to talk with the chefs and later cast your vote for the best appetizer. A prize will go to the People's Choice for Best Chef.
Sparkling wine and dessert will be served later in the evening.
There will be live music from Seattle sax player Danny Welsh and the band Primitive Circus.
Cost is $150 per person for both or $125 for the auction/ reception. Tickets are available at the March of Dimes office, 6515 W. Clearwater, Kennewick Ave., or by calling 783-1099.
There will also be a drawing for a $4,000 diamond necklace. Tickets cost $25 each or five for $100. The drawing will be held during the auction/reception.
Raffle tickets are available at the March of Dimes, Reflections Salon, 1950 Keene Road, Richland, or Rejuvalux Aesthetics, 4206 W. 24th Ave., Kennewick.
Kennewick Focus, a group dedicated to promoting an alcohol-, drug- and violence-free community, is holding a tailgate party Sept. 20.
The event is from 5:30 to 7 p.m. in the Lampson Stadium parking lot before the Southridge-Kennewick high school football game.
The menu includes pulled pork sandwiches with barbecue sauce, cole slaw, Bacon-Garlic Mac 'n Cheese, green beans, tomato-almond salad and strawberry shortcake. Cost is $10 for a family of four, and $4 for each additional person or for an individual.
The book: The American Craft Beer Cookbook by John Holl.
Best for: The author has traveled across the nation gathering more than 150 recipes from breweries, brewpubs, chefs and restaurants that feature beer as an ingredient. The featured recipes span the day from breakfast to the evening dessert.
-- Loretto J. Hulse: 582-1513