AMITYVILLE, NY. -- The Annual March of Dimes’ Signature Chefs Auction held Oct. 27 at Carlyle on the Green, Bethpage State Park, was a wonderful demonstration of culinary expertise and a unique way of demonstrating support for the health of premature babies by preventing premature birth, birth defects and infant mortality.
South Oaks Hospital, a member of the North Shore-LIJ Health System, joined many of Long Island’s elite restaurants and chefs, highlighting special menu options for more than 200 guests. Chef Phil Sosnicki, head chef at South Oaks Hospital, was assisted by health system colleagues Michael Kiley, Tony Meo and Lyndon Espiritu. The People’s Choice Award was earned by South Oaks’ presentation of tasty mini crab cakes with remoulade sauce, wasabi cole slaw and a beautiful flower brownie pop cake.
“Our gratitude to Michael Kiley, director of nutrition and dining services at North Shore University Hospital and chair of the North Shore-LIJ Health Systems’ chef committee for his enthusiastic support and encouragement in our ability to demonstrate culinary delights from a hospital menu,” said James Gravina, general manager at South Oaks Hospital. “In addition, Michael Kiley shared his personal creative style by designing a three-foot candy cake for a wonderful raffle prize and the cake for the event.”
Chef Phil Sosnicki added, “This was a wonderful experience for all of us and I can’t thank my fellow chefs enough for their invaluable support and expertise as well as Carrie Cheeseman, director of food services at South Oaks for her planning and co-ordination.”