The Northern Hotel is hosting the seventh annual Signature Chefs Auction on Oct. 20 from 5:30 to 9 p.m. in the Northern Hotel ballroom.
Tickets are $125 per person and may be purchased by calling Montana March of Dimes community director Maria Mares-Reed at 206-1685.
Nineteen chefs from the area will create tapas, or small dishes, and a dessert. Proceeds go to the March of Dimes to promote the mission to improve the health of babies.
In addition to sampling signature dishes, guests bid on auction items donated the chefs and their businesses.
“What better way to enjoy a wonderful meal than by supporting the March of Dimes mission and working together for stronger, healthier babies right here in Billings,” said Kevin Riley, CFO of First Interstate Bank and event chair.
This year’s chefs include Beyond Basil’s Marcella Tatarka; Bin 119’s Katie Resmondo; Callaghan Enterprise’s Mike Callaghan; Goode’s Bayou and Grill’s Harold Goode; Highgate Sr. Living’s Jim Carlson; Hilands Golf Club’s Dirk Frickel; Juliano’s Carl Kurokawa and Seth Carlson; Kreative Kaper’s Milford Burke; Lilac’s Jeremy Engebretson; Marquis Grand Park’s David Young; Morning Star’s Eric Trager; MSU-B’s Martie Jaramillo; Passages Megan Jessee and Carrie Sullivan; Shockingly Sweet Cupcake’s John Essex; TEN at the Northern’s Tim Freeman & Tyler Ellis; The Rex’s David Maplethorpe.
Funds raised by Signature Chefs Auction support lifesaving research and educational programs in Billings and the surrounding area.
Premature birth is the most serious infant health problem in the United States today, affecting more than half a million babies nationwide each year, with one in nine births affected here in our community.
Babies born too soon are more likely to die or have lifelong disabilities. The March of Dimes is committed to reversing this trend by funding research to find the causes of premature birth and developing strategies to prevent it. Guests will hear firsthand the impact March of Dimes has had on the lives of the Kennedy family in Billings.