March of Dimes: Octopus Carpaccio, Pastrami-Cured Fluke, and More (Photos)

Last night at the Hyatt Regency, dozens of chefs joined forces to raise money and awareness for March of Dimes, an organization that aims to give babies a healthy start in life.

This year marks the 75th anniversary of the foundation, and yesterday marked the sweet sixteen for the event.

Participating chefs included Timon Balloo of Sugarcane Raw Bar Grill, Aaron Brooks of Edge Steak & Bar, Alberto Cabrera of Bread + Butter, Nina Compton of Scarpetta, Jamie De Rosa of Tongue & Cheek, Todd Erickson of HaVen, Conor Hanlon of The Dutch and Cesar Zapata of The Federal Food Drink & Provisions.

They proffered small plates, and several even offered themselves as auction prizes. Imagine bidding for chefs to cook a gourmet meal in your home kitchen!

What follows are a sampling of bites from the event.

Bread + Butter served up one of our favorite bites -- a hunk of pork belly with puffed rice and plantain relish.

Todd Erickson of HaVen proffered parsnip gnocchi paired with roasted duck consommé and fresh ricotta. This whimsical dish was slightly sweet.

One of the more complicated dishes of the evening was Lippi's octopus carpaccio. It required some flavor-injecting.

Although Top Chef was on TV last night, we got to see cheftestant Nina Compton in real life. She served the most comforting of dishes: creamy polenta with truffled mushrooms. It offered a silky smooth transition into fall and truffle season.

Just when we thought we had uncovered the wackiest sushi rolls in Miami, Sugarcane created something even crazier: tuna topped with foie gras.

Tongue & Cheek's pastrami-cured fluke was served with a sesame cracker. It was as pretty as it was delicious.

Edge Steak & Bar's dish featured popcorn, which offered just the right touch edge to this pretty martini glass.

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