Gallery: Scenes from Celebrity Chef Ball 2013 for Meals on Wheels of Chicago

First Up, Let's Drink
First Up, Let's Drink

These gin cocktails were the pre-game beverage of the VIP Chef's Table event.

More Hors d'Oeuvres
More Hors d'Oeuvres

One of the many hors d'oeuvres served by Pure Kitchen Catering.

First Course: Red and Golden Beet Lollipop.
First Course: Red and Golden Beet Lollipop.

Made by David Koelling, chef of Strategic Dining Services.

Roasted Butternut Squash Terrine by Paul Virant
Roasted Butternut Squash Terrine by Paul Virant

A roasted butternut squash terrine with smoked pear butter and pecans. Made by Paul Virant, chef of Perennial Virant and Vie.

Chorizo Cured Salmon from Trenchermen
Chorizo Cured Salmon from Trenchermen

One of the favorites at our table was the chorizo cured salmon with coriander egg yolk, sauerkraut-dusted beets, and the softest, tastiest sesame bread you could ever sink your teeth into. Made by Pat Sheerin, chef of Trencherman.

Semolina Gnocchi from SPQR in San Francisco
Semolina Gnocchi from SPQR in San Francisco

Semolina gnocchi, Nasturtium pesto, white truffle fonduta, and goat cheddar. After the gnocchi was served, the sous chef garnished each plate with freshly grated truffle; it was like adding gold to your food. Made by Matthew Accarrino, chef of SPQR in San Francisco.

Dreaming Tree Wines
Dreaming Tree Wines

Each dish at the VIP Chef's Table was paired with Dreaming Tree wines, along with some signature cocktails.

Duck Confit Mapo Tofu by Trenchermen
Duck Confit Mapo Tofu by Trenchermen

Duck confit, mapo tofu, heirloom wheat berries, xo, orange, and carrots. Made by Pat Sheerin, chef of Trenchermen.

Irish Bacon by Paul Virant
Irish Bacon by Paul Virant

Irish bacon, sunchoke homefries, and dinosaur kale with a grape aigre doux vinaigrette. Made by Paul Virant, chef of Perennial Virant and Vie.

Bourbon-Poached Pear by Blackbird
Bourbon-Poached Pear by Blackbird

For dessert: bourbon-poached pear, Kilgus cream posset, caramelized phyllo, hazelnut, and rose. Made by Dana Cree, chef of Blackbird.

Sugar High Rocking Out
Sugar High Rocking Out

Sugar High performing "What I Like About You" at the Chef's Tasting Party.

Tattooed Granny by Adam Seger
Tattooed Granny by Adam Seger

A rum-based cocktail called the "Tattooed Granny." It was created by Adam Seger from Hum Spirits.

A Pause for the Auction
A Pause for the Auction

Auction in action in the dining room at the VIP Chef's Table.

Cupcakes by More
Cupcakes by More

Vanilla cream-filled chocolate cupcakes from More, which were served during the Chef's Tasting Party.

Dry Ice!
Dry Ice!

Some dry ice action at the VIP Chef's Table!

From the Photo Booth
From the Photo Booth

Matt Kirouac and I, several cocktails in, managed to grab some props and have our photo taken at the photo booth during the Chef's Tasting Party. Photograph by King Lau.