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									We invite your restaurant to support the 2012…




                 2012 Signature Chefs Auction

                  Sunday, November 18, 2012
                                           FACT SHEET


Who:                        350- 400 guests

What:                       The Signature Chefs Auction is an annual, black-tie optional event which
                            pays tribute to the culinary excellence of leading local chefs, restaurant
                            owners and caterers in the Grand Strand area. It is a highly visible event
                            attracting a targeted group of consumers that includes influential business
                            and social leaders in the Grand Strand area.

                            This evening of entertainment combines a reception with gourmet sampling
                            with the excitement of a live & silent auction. Luxury items, vacations and
                            imaginative dining packages prepared by the finest cuisine artists are
                            auctioned to the highest bidders.

                            Our Signature Chef Auctions’ elegant combination of fabulous food, great
                            wines, good company, priceless auction packages, and a great cause will
                            create an evening to remember!

When:                       Sunday, November 18, 2012

Where:                      Marriott Resort & Spa at Grande Dunes

 Why: The March of Dimes is a national voluntary health agency whose mission is to improve the health
of babies by preventing birth defects, premature birth and infant mortality. The mission is carried out
through programs of research, community services, education and advocacy.



Contact Information:        Coleen Sweatt, Community Director
                            314 Laurel Street, Suite 201
                            Conway, SC 29526
                            843.488.3463
                            843.488.3464, fax
                            csweatt@marchofdimes.com

                            James Clark, Lead Chef Liaison
                            Marina Inn at Grande Dunes
                            8121 Amalfi Place
                            Myrtle Beach, SC 29572
                            843.315.7869
                            843.913.1334, fax
                            james.clark@grande-dunes.com




                       March of Dimes • Signature Chefs Auction
                           PARTICIPANT AGREEMENT


The chef/establishment agrees to provide the March of Dimes with the following:

      Prepare and serve sample size food specialty for up to-400 guests (number confirmed 3
       weeks before event). Menus to be discussed with Lead Chef Liaison.

      Provide a menu of the food specialty that will be served that evening.

      Provide equipment and utensils needed for serving.

      Provide an imaginative dining experience package that will be enticing and appealing to
       sophisticated patrons to be included in the event’s Live or Silent Auction. The package must
       have a minimum retail value of $1,000. Please build up your package by including hotel
       stays, certificates to restaurants in other cities, theater tickets, sporting event tickets,
       museum visits, limo services, etc. Be creative! If you need ideas please feel free to contact
       the March of Dimes.

      Participation by the Chef to announce package and participate as a spotter during the Live
       Auction.

      Set-up for the event must be completed by 4:45 p.m. and can start as early as 3 p.m. Chef
       must be present for the event and be available for necessary clean up of your station after
       the event.

      Make arrangements with purchaser concerning date, time, etc., of dining package.

      Permission to use chef’s name and restaurant in all print material used in conjunction with
       the event.

      Provide personal photograph (or be available to be photographed by the March of Dimes
       photographer) and restaurant logo (.jpg format) to be used for Chefs Auction Program.

      Participation in activities promoting the event, if available.

      Place the March of Dimes logo and/or a link to the March of Dimes website on your
       restaurant site.

      Dress code for all staff associated with the restaurant the night of the event should be
       professional chef’s jacket or white dress shirt and black pants.




                      March of Dimes • Signature Chefs Auction
The March of Dimes agrees to provide the chef/establishment with the following:

      Listing as a participant in press releases issued to broadcast and print media in the Grand
       Strand area marketing areas.

      Listing in all printed materials distributed in conjunction with the event including invitations
       and flyers. Deadlines must be met to be included.

      A half page in the program book to include chef’s picture (provided by chef), biography,
       accomplishments, restaurant name and/or logo (logo must be in JPEG or PDF format
       provided by the restaurant). Chef is responsible for providing all paperwork including
       package description by July 31, 2012.

      An opportunity to provide a list of patrons to be invited by March of Dimes.




                                  AUCTION PACKAGE

   Provide an imaginative dining experience package that will be enticing and appealing to
   sophisticated patrons to be included in the event’s Live or Silent Auction. The package must
    have a minimum retail value of $1,000. Please build up your package by including hotel stays,
    certificates to restaurants in other cities, theater tickets, sporting event tickets, museum visits,
    limo services, etc. Be creative! This is your opportunity to rally a significant bid for the March
    of Dimes. We truly appreciate your generosity.


                      To be filled out by chef or restaurant owner. Please print or type.
  Please list package valued at $1,000 or higher to be auctioned off in the live or silent auction at the event.



Name of Package:____________________________________________________________________

Detailed description of your package:




______________________________________________________

List any specific restrictions:




Expiration date (if one applies):

Retail value of package:


                    To ensure proper information is included on printed materials,
                             Please return this form by July 31, 2012 to:

                                             March of Dimes
                                          ATTN: Coleen Sweatt
                                        314 Laurel Street, Suite 201
                                       Conway, South Carolina 29526
                                           Phone: 843.488.3463
                                            Fax: 843.488-3464
                                       csweatt@marchofdimes.com




                                    BIOGRAPHY FORM
(Chef can provide separate page with biography, picture, etc or can use this form to
complete)


Name of Chef:_______________________________________________________________________

Biography (list training/culinary school/training)______




______________________________________________________

____________________________________________________________________________________

____________________________________________________________________________________

List any accomplishments/awards:




_____________________________________________________________________________________

List any other information:   _______




_____________________________________________________________________________________

                  To ensure proper information is included on printed materials,
                           Please return this form by July 31, 2012 to:

                                         March of Dimes
                                      ATTN: Coleen Sweatt
                                    314 Laurel Street, Suite 201
                                   Conway, South Carolina 29526
                                       Phone: 843.488.3463
                                        Fax: 843.488-3464
                                   csweatt@marchofdimes.com
                                Scott Honeycutt Award




Scott Honeycutt was a participating chef in the Signature Chefs Event for many
years – not only in Horry County, but in other areas of the country. Scott had a
huge heart, big personality, and an undeniable passion for babies. His goals were
to raise the appreciation of the palate and bring it to a higher level while he
raised funds to help the babies. His contagious smile never missed an
opportunity to brighten a day. Scott passed away in 2008 and this award was
created in his memory. This award recognizes local restaurants or chefs in
appreciation for their committed efforts to advance the mission of the March of
Dimes and ensure the health of all babies.


Criteria to be eligible for the Scott Honeycutt Award:
The committee would like you to help in making this event the best ever by going Above & Beyond—FOR
BABIES! In order to do so this means bringing your best to the pre-auction events, your best to your
display table, your best to the menu and samplings the night of the event and your best to the package
that will be auctioned off. We are limiting the amount of chefs this year to fifteen (15) of the best on the
Grand Strand.

One criteria for this award is taste and presentation of the samplings you will be serving. There will be
three judges that will score each chef/restaurant on a scale of 1-5 (5 being the highest) prior to the event
(5:15 pm). All attendees at the event will also be voting on their favorite chef/restaurant. The attendee’s
votes will be ranked according to the number of participating chefs. (ie. If we have 15 participating chefs
the chef that gets the most votes will receive 15 points added to their overall score, the next highest voted
chef will receive 14 points, and so on).

Another criteria for this award is to be creative to help promote your package during the bidding to
increase the value. You can do so by coming up during the auction to describe your package as only you
can! Please bring your colorful personality to the event because that will help the event be more fun and
raise more money for the babies! The three judges that scored you on taste and presentation will also
score you on a scale of 1-5 for this (5 being the highest).


Past Award Recipients:
2008---Chef Jeffrey T. Edwards, Greg Norman’s Australian Grille
2009---Chef James Clark, WaterScapes, Marina Inn at Grande Dunes
2010---Chef Bradley Daniels, Croissants Bistro & Bakery
2011---O. Curry Martin, Aspen Grille
                CHECKLIST




Signed confirmation form:        _____

Chef biography form:             _____

Auction package description:      _____

Photograph of chef in jpg format: _____

Restaurant logo in jpg format:    _____

Certificates or items:           _____

Add MOD/logo to your website:     _____

Description of sampling(s) you
will be serving:                 _____
                              CONFIRMATION FORM
                               (Please print or type)           Date:


I, an authorized representative of the stated establishment, agree to the terms of the Participant
Agreement.



Signature of chef or owner


Restaurant contact from this point forward:
Name: _____________________________________________________

Address: __________________________________________________________________________

City:
_____________________________________State_______________________________Zip________

Phone:                                                  Fax: ____________________________________

E-mail address:                                           Website: ______________________________


PR Firm contact information:
Name: _____________________________________________________________________________

Phone number: __________________________________E-mail address:______________________

Chef’s name as you wish it to appear in print materials: ____________________________________

Restaurant name as you wish it to appear in print materials: ________________________________



I, _________________________________, an authorized representative of the March of Dimes,
agree to the terms of the Participant Agreement.


Signature of March of Dimes Staff Member

________________________________
Date


                              Please return this form by July 31, 2012 to:
                                            March of Dimes
                                         ATTN: Coleen Sweatt
                                       314 Laurel Street, Suite 201
                                           Conway, SC 29526
                                           Fax: 843.488.3464
                                          Phone: 843.488.3463
                                      csweatt@marchofdimes.com

								
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