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MAINE CHILDREN EXPERIENCE FOOD INSECURITY.
T U RN O U T PHOTOGRAPHY BY JANE BERGER
MARCH OF DIMES SIGNATURE CHEFS AUCTION The Maine chapter of the March of Dimes held its annual Signature Chefs Auctions at DiMillo’s on the Water in October. The event raised $55,000 to fund research, education, and advocacy on premature birth. Led by culinary chair Matt Ginn, chef at Evo, the event featured 17 of Portland’s creative chefs. Guests sampled dishes while bidding on travel, entertainment, and dining packages. All event fundraising will fund research, education, and advocacy to give every baby a healthy start. MH+D
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ENDING CHILD HUNGER IS POSSIBLE AND IT BEGINS WITH THE MOST IMPORTANT MEAL OF THE DAY.
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#GoBigForHunger
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Studies show that breakfast is the most important meal of the day, especially for children. Eating breakfast improves a child’s educational performance, attendance, behavior, and health. At Full Plates Full Potential we work to increase participation in the School Breakfast Program in every community in Maine to make sure all kids, regardless of their circumstances, begin their day ready to learn.
fullplates.org CHECK OUT UPCOMING EVENTS AND BUY TICKETS AT:
fullplates.org/events-and-more
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“This event gets better every year. Chef Ginn did a great job bringing together the best of Portland’s restaurant community. Native Maine is proud to cosponsor this event and supports the mission of the March of Dimes.” —Troy Andrews, director of sales and marketing at Native Maine Produce and Specialty Foods
1. Terri Coakley, advertising account manager at Maine Media Collective; Judy Forsley; and Fred Forsley, Shipyard Brewing Company 2. Tony Alviar, co-owner of Sur Lie, and Emil Rivera, chef of Sur Lie 3. Appetizers on ice 4. Kevin Soucy, chef at Rí Rá 5. Johnny DiMillo, manager at DiMillo’s On the Water, and Melissa Bouchard, chef at DiMillo’s On the Water 6. Andy Negus, chef at Black Tie Company, and Avery Richter, executive chef at Black Tie Company 7. Russell Warren, manager at Portland Patisserie and Grand Cafe 8. Michael Beaumier, sous chef at Union at Press Hotel, and Josh Barry, chef at Union at Press Hotel
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