If you know me, you know I love food, cooking, dining out and collecting cook books! I also love to tell stories of people who give back, pay it forward or contribute to their community. So I was thrilled to work with South Park Magazine this month to photograph two top Charlotte chefs Gene Briggs and Paul Ketterhagen, and their special dishes for a feature on the upcoming March of Dimes Signature Chefs’ Auction November 3 at Carmel Country Club. Briggs, executive chef and partner of Blue Restaurant and Bar prepared a Rabbit Stifado and Ketterhagen, executive chef at Carpe Diem prepared a Tomato Cobbler. Both chefs will be participating in this special dinner to benefit the March of Dimes ~ Proceeds benefit the March of Dimes mission to promote healthy babies by preventing birth defects, premature birth and infant mortality. You can read about the chefs, their dishes and their commitment to charities in the November issue of South Park Magazine and you can see the fun photographs I took here ~
