Defying Gravity, One Bite at a Time

The curtain rose on a truly spellbinding evening as Chefs for Kids hosted its Dinner & Auction #33, dazzling guests with a Wicked theme that brought magic, music, and generosity together under one roof.

Guests were swept away into the enchanting world of Wicked with whimsical flourishes inspired by the Broadway production, and new to the silver screen, favorite. The energy was electric as attendees bid on silent auction items ranging from gourmet restaurant experiences to one-of-a-kind culinary adventures.

The oz-some menu was a highlight of the night. Starting off the night with a cocktail reception featuring specialty cocktails courtesy of Atlantis BevCo and Loca Loka tequila, guests sipped on whimsical cocktails such as:

• Pink Enchantment – NV Folktale Sparkling Rosé
• Flying Monkey Fuel – A shot of Loca Loka blanco tequila
• The Glindarita – Loca Loka reposado tequila, triple sec, fresh blood orange and lime juices, and agave nectar with a pink salt rim garnished with a blood orange wheel. 
• Elphaba’s Elixir – Alpine Distillery gin, green apple liqueur, and lime juice garnished with a rosemary sprig and a twist of lime.

The chefs of South Point Hotel, Casino, and Spa augmented these delicious cocktails with whimsical hot & cold appetizers like Glinda’s Goodness featuring fresh grapefruit ceviche, and Elphaba’s Magical Brisket Spiedini featuring sweet and spicy brisket spiedini with bacon.

Then attendees were ushered into the main event where the chefs of South Point Hotel, Casino, and Spa, again, did not disappoint! Guests were treated at a soup course featuring Witches Brew – Beef Consomme en Croute with Quail Egg, Enoki Mushrooms, Celery, Carrot and Pearl Onion. Then it was on to a Salad Fit For a Princess, and a Good Meets Evil surf & turf main course of Seared Medallion of Beef and Roast Fillet of Salmon, and All’s Good if it Ends with Dessert of a Decadent Chocolate cake with Tia Maria Cream and Mocha and Raspberry Mousse Cake. 

Our hostesses with the mostesses were back to cast their spell on the evening. Al Mancini, creator of the Neon Feast Dining Guide and co-host of The Food & Loathing Podcast, and Gemini Stevens, co-host of The Food & Loathing Podcast, Editor-in-Chief of NeonNews.Vegas, and a long-standing powerhouse on the dinner committee, took to the stage like the Wizard and Glinda themselves—guiding guests down the Yellow Brick Road of festivities with charm, wit, and a touch of theatrical flair. Their enchanting energy kept the evening flying high from start to finish.

This year’s honorees were truly deserving of a standing ovation. The Chefs of MGM Resorts International and Scott Miller of State Restaurant Equipment were each recognized for their unwavering support and commitment to the mission of Chefs for Kids. Both honorees received custom engraved cutting boards, a heartfelt token of appreciation for their contributions to the culinary community and their impact on children’s health.

Whether it’s through sponsoring and/or attending our annual Dinner & Auction, providing silent auction donations, and most recently awarding our scholarship winners with knife sets, Scott Miller is a second generation supporter of Chefs for Kids through the family-owned State Restaurant Equipment. 

There is no doubt that the Chefs for Kids Cookin’ Up Breakfast program would not be where it is today without the more than 20 years of steadfast support of the many chefs, past and present, of MGM Resorts International. From working with the pastry department to create a chocolate replica of the school’s mascot, to providing unique menu items that our kids would otherwise never get to try, their chefs are always providing five-star experiences for our kids.

After the awards were given it was time to turn the heat up on philanthropy with the live auction led by our favorite, Chet Buchanan. The room filled with excitement as he auctioned off unforgettable evenings for the highest bidders including exclusive in-home dinners prepared by acclaimed local chefs, trips to unique travel destinations, and a one-of-a-kind diamond necklace from Michael E. Minden Diamond Jewelers.

But the night didn’t end there! We had one more important item of business to tend to – scholarship! 

Thanks to everyone’s generous contributions at last year’s event, we were able to award three culinary students with the Michael Ty Culinary Award. Congratulations to Adam Jacob, Genesis Enriquez, and Joseph Snyder. Each student will receive $2,500 towards their education at UNLV and College of Southern Nevada, as well as gift cards from State Restaurant Equipment.

Before the night was over, attendees were reminded once again of why we are here… to raise money for nutrition education and healthy eating in southern Nevada. Part of that mission includes educating future culinarians so they can continue to help execute our mission. With that in mind, we raised funds to help expand our scholarship program to include individual scholarships for future culinarians in need. Have a continuing education course you want to attend but can’t afford? Need help purchasing necessary tools of the trade such as a chef jacket or set of knives? Soon you’ll be able to request funding from Chefs for Kids to help accelerate your career—a vital component in building a future generation of nutrition-focused chefs and educators.

Overall, every dollar raised during the event goes directly toward Chefs for Kids’ programming, which brings vital nutrition education and healthy eating initiatives to students throughout Southern Nevada. Thanks to the generosity of donors, sponsors, and attendees, this magical night will help nourish minds and bodies far beyond the ballroom.

As the evening came to a close, one thing was clear—when chefs, community leaders, and supporters come together for a cause, the results are nothing short of wickedly wonderful.