Dozens of fundraising events take place in Miami throughout the year, but the upcoming Signature Chefs Auction benefiting the March of Dimes is one of our all-time favorites. Accompanied by a silent auction, chefs from some of the top local restaurants will serve up samplings of their favorite dishes. This will be followed by a sit-down dessert and live auction, where guests can bid on exclusive dining experiences, travel, and more.
Proceeds from the 2015 Signature Chefs Auction will allow March of Dimes to further its mission through research and community programs to improve the health of babies by preventing birth defects, premature birth and infant mortality. The 18th-annual Signature Chefs Auction presented by GOYA will take place on Thursday, October 29, from 6:30-9:30pm at the Westin Colonnade Coral Gables.
We had the chance to catch up with participating Chef Diego Solano of Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107} to discuss giving back to the local community and what he has in store for the upcoming event.
DiningOut: We last spoke in April. What has been going on at Bulla? Have there been any additions to the menu?
Chef Diego Solano: Yes, we actually created several new lunch, brunch, and dinner items that we are very excited about! These include the Bikini and the Garbanzo Frito [brunch], the Arroz Negro con Pulpo and the Solomillo de Cerdo with beer sauce [lunch], and the Coca de Frutas [dessert].
You talked about plans for opening a new concept, Pisco y Nazca. How is the project coming along?
Pisco y Nazca will be opening late October at The Palms at Town and Country in Kendall. It will definitely set a new standard for Peruvian cuisine in South Florida. This concept will show the passion we have for hospitality and pioneering amazing cuisine.
Tell us about Bulla’s involvement with local charities.
We are always enthusiastic when it comes to helping our community through events that bring awareness to local and national charities. It goes back to our roots in hospitality, as it truly makes us feel great when we take care of others. Giving back to the community is both an honor and a privilege.
At the moment, we are participating in the No Kid Hungry campaign, where each diner at our restaurant donates a certain percentage to the cause for the month of September.
What about the March of Dimes specifically drew you to the Signature Chefs Auction?
Children are the future, so we saw a real value in helping the March of Dimes organization.
You have so many amazing dishes on your menu. How do you even begin to decide what you want to serve at an event like this?
When creating new dishes, we always strive to present food that really showcases our style of cuisine and that represents our brand.
What is the dish you plan on preparing for the upcoming event?
We will be serving Insalada de Pulpo with heirloom tomatoes, grilled octopus, and cucumber.
Will Bulla have any auction items up for bid?
Yes. We are auctioning off a four-course wine pairing where I will cook my own created dishes and Joel Mesa, our mixologist, will assist in choosing the wines.
By Sherri Balefsky | Miami Editor