The line-up of chef talent for the gala auction included David Machado, chef/owner of Lauro Kitchen, Vindalho and opening Spring 2009, Nel Centro in the Hotel Modera. He was joined by Jesus Cibrian, executive chef of Aventura Catering at the Phoenix Convention Center.
Dinner included Organic Nation Vodka-Cured Salmon with Celery Root Remoulade; Duck Leg Confit on Warm Red Cabbage and Bacon Salad; Roasted Beet Napoleon with Tumalo Farms Goat Cheese, Oregon Pears and Hazelnuts; and Carlton Farms Stuffed Pork Chop with Apples, Prosciutto and Sage on Garnet Yam puree with Pendleton Whiskey Demi Glace.

2010 Commemorative Magnums Available