Premier Chefs Dinner guests raise record funds

'Help the Hutch' portion of the live auction generated $262,000 for the Center's general fund—the largest amount in the 18-year history of the event
Tilth Chef Maria Hines with Eric Lenard
Pictured in the kitchen at the Grand Hyatt Seattle are Tilth Chef Maria Hines with Eric Lenard of the Chefs Advisory Committee. Hines is preparing the third course of the night, "St. Jude's Albacore Tuna, Israeli Coucous, Baby Carrot and Dill." Team Photogenic

Nine celebrity chefs, including the most recent winner of a James Beard Best Chef Northwest medal, took guests of the 18th annual Premier Chefs Dinner on a culinary adventure to the tune of more than $334,000 raised for the Center's general fund. Of the total, $262,000 was donated through the "Help the Hutch" portion of the live auction, during which guests pledge donations at various dollar levels.

Led by inspirational stories by Dr. Jim Olson and a local couple, Ron and Katie Robertson, whose 18-year-old daughter was successfully treated at the Center, "Help the Hutch" raised the largest amount ever in the history of the Premier Chefs Dinner. The Robertsons provided a $100,000 gift, which counted toward the total. 

The dinner took place at the Grand Hyatt Seattle Sunday May 17. James Beard award winner Maria Hines, of the certified organic restaurant Tilth, along with chefs Greg Atkinson (Seattle Culinary Academy), Brent Martin (Grand Hyatt and Hyatt at Olive 8), Angie Roberts (BOKA Kitchen + Bar), John Sarich (Chateau Ste. Michelle), Brian McCracken and Dana Tough (Spur), Jerry Traunfeld (Poppy) and Jennifer Volk (Crush) donated their time and talents to prepare a six-course extravanganza. The menu featured local ingredients, classic pairings and daring new flavors in preparations including stinging nettle and lovage soup, the signature dish of Chef Traunfeld.

The dessert course prepared by Chef Volk was a chocolate-covered strawberry mousse with rhubarb gelée, accompanied by herb foam, fresh strawberries, cocoa nibs and strawberry sauce.

Each course was paired with wine provided by Washington state wineries including Alexandria Nicole Cellars, Bunnell Family Cellar and RiverAerie Wines, Cedargreen Cellars, Chateau Ste. Michelle, Sheridan Vineyards, Three Rivers Winery, Va Piano Vineyards and Wineglass Cellars. The Premier Chefs Dinner includes a live auction featuring one-of-a-kind culinary experiences and is presented annually by the Premier Chefs Dinner Advisory Board and the Magnolia Guild.

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