It was a night of tasting, mingling and bidding at a live auction during the March of Dimes fundraising event, Signature Chefs Auction, Sunday night.
At the dozen or so stations, San Antonio chefs and cooks vied for top honors. Judges Ron Bechtol and myself picked the winners. These were Las Ramblas Restaurant at La Contessa Hotel, first; Anaqua Grill at the Marriott Plaza San Antonio, second; and SoGo, an independently owned restaurant on Stone Oak Parkway, third.
From Las Ramblas, chef Brian West and his crew served a tasty take on Turducken, the Louisiana turkey stuffed with a duck and a chicken. In West's dish, the chicken was represented by a soft poached egg in a shell, topped with duck confit and garnished with a crisp slice of turkey bacon.
Chef Enrique Perez, at Plaza San Antonio's Anaqua Grill, served a simple but beautifully balanced small plate of scallop sashimi with infused olive oil, topped with ajillo chiles, a garlic crouton and microgreens.
SoGo chef and owner Mark Arriola and his crew offered tender, salty strips of braised, smoked pork belly tucked into a soft, steamed bun and topped with a sweet-sharp flavored green papaya slaw.
Music, a live auction, busy bartenders, drawings and a well-dressed crowd also kept the party fueled throughout the evening.