By Becky Billingsley

Wednesday, Feb. 15, 2012, Myrtle Beach - In 2011 more than $140,000 was raised at the March of Dimes Signature Chefs Auction in Myrtle Beach, and this year the organization that helps improve babies' health is going to "kick it up a notch."

At an organizational luncheon held Feb. 8 at Greg Norman's Australian Grille in North Myrtle Beach, March of Dimes community director Coleen Sweatt and lead chef liason James Clark brainstormed ideas to keep the chef auction fresh and exciting. The auction is scheduled for Sunday, Nov. 18.

The evening requires formal attire, and participating chefs provide gourmet foods. There are both live and silent auctions; the silent auction includes area attraction passes, services, restaurant gift certificates and more. The live auction is when participating chefs put together meal and entertainment packages that attendees bid on. Each chef package must have a minimum retail value of $1,000 and could include a catered meal at the winning bidder's home, theater tickets, hotel reservations, limousine services and the like.

"We've had some great packages over the years," Sweatt said, "and they get better as time goes on. Packages for 8-plus people seem to be the most popular, and we encourage the chefs to get creative."                                                                

Another part of the Signature Chefs Auction is the Scott Honeycutt Award. Chef Honeycutt was an enthusiastic participant in the auction who passed away in 2008. This year's winner will be determined on three levels: Three judges will score the chefs' dishes on taste and presentation; and attendees will also vote for their favorite chefs. The third part is the three food judges will also score the chefs on how creative they are in promoting their auction packages during the bidding process.

"We welcome new restaurant participation," Sweatt said.

Peter Dombrowski, general manager at Greg Norman's, said the auction is a "relaxed and enjoyable atomosphere for the chefs."

Chef James Clark agreed, adding the action is an event he enjoys doing every year, and he likes meeting new participants.

This year Sweatt wants at least 15 participating chefs, and she also wants early commitments, so she'd like to hear as soon as possible from interested chefs.

The chef information package, including a registration form and additional details, can be viewed and downloaded by CLICKING HERE.