Credit: Courtesy Food Network
This is an “on” year for the Cleveland Autism Speaks Chefs Gala, a biennial event at the Cleveland Museum of Art hosted by celebrity chef Michael Symon. The extraordinary affair features two dozen Cleveland chefs preparing and serving signature small plate items – and that’s just the appetizer. The benefit, which helps to raise funds and awareness for people with autism, is a highlight of the culinary calendar.

The real fun takes place on stage, where Symon and fellow Iron Chef Alex Guarnaschelli will host a live and interactive cooking presentation. The resulting three-course meals are dispatched to a handful of lucky high-rollers seated on stage.

The event also offers exciting packages available to bidders in silent and live auctions.

Tickets start at $250 per person for access to the tasting and full-service seated dinner. Higher echelon packages include access to a VIP chef meet-and-greet session and other perks. Click here to see all available ticket packages.

The gala will be held from 6:30 to 11 p.m. on Saturday, July 28th in the atrium of Cleveland Museum of Art and include the following chefs.

Derek Clayton and Summer Geneti – Michael Symon Restaurants
Tim Bando – Grove Hill
Joseph Lang – Moxie the Restaurant, Red the Steakhouse
Britt-Marie Culey – Cleveland Convention Center
Brian Doyle – Café Avalaun, SōwFood
Brandt Evans – Pura Vida, Blue Canyon
Anna Harouvis – Anna in the Raw, Good to Go Cafes
Jeff Jarrett – US Foods
Douglas Katz – fire food and drink, Provenance
Paul Minnillo & Matt Mytro – Flour
Brian Okin – Graffiti: A Social Kitchen, Cork & Cleaver
Carl Qualiata & Zach Ladner – Giovanni’s Ristorante
Fabio Salerno – Lago, Salerno Group
Jonathon Sawyer – Greenhouse Tavern, Noodlecat, Trentina
John Selick – Sodexo, University Hospitals
Anthony Scolaro- 111 Bistro, Trio
Mark Sherry- J. Pistone
Karen Small – Flying Fig
Vishwatji Nath- Urban Farmer
Jill Vedaa – Salt
Eric Wells- Skye LaRae’s
Rocco Whalen – Fahrenheit, Rocco
Eric Williams – Momocho, El Carnicero

This article appears in May 30 – Jun 5, 2018.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.