March of Dimes of Chicago’s Signature Chefs

The March of Dimes of Chicago for this year’s Signature Chefs Auctions was one unique, enjoyable and fun dining experience.  So many top Chicago chefs from top restaurants (Boka, Zak’s Place, Benny’s Chop House, etc) displayed their signature dishes.  It was one evening of fabulous food (bites and mini bites of Chefs’ culinary creations), great wines, cool company (so many interesting personalities) that was definitely an evening to remember.

Two thumbs up for me that evening were the Lobster Rolls…from the brioche bread toasts to the absolutely yummy lobster filling…everybody loved the lobster rolls! These rolls are creations of Executive Chef Frank Brunacci of Sixteen, restaurant located on the 16th floor of the Trump International Hotel & Tower Chicago. And I found the recipe in Sixteen’s facebook.


Executive Chef Frank Brunacci’s Lobster Roll


– 4 cups of lobster meat

– 1 cup shredded romaine


1 cup mayonnaise

2 ribs of celery, small dice

1 bunch of green onions, thinly sliced

Juice from 1 lemon

1 tablespoon flat leaf parsley, finely chopped

2 tablespoons basil, sliced

1 teaspoon salt

1/2 teaspoon black pepper


Mix 2 tablespoons French’s mustard with 1 Tablespoon honey


4 New England Buns split in center (top loaded)


For added zing, apply sliced pickles and jalapeños to the top of the sandwich

Combine all dressing ingredients except lobster in a mixing bowl. Rough chop the lobster meat and mix gently into dressing. Split buns open 3/4 of the way lengthwise. Buttter the outside generously and toast either side in a skillet (like French toast) until golden brown. Spread the mustard mix inside the bun to line one side Fill with shredded lettuce and lobster salad.

The March of Dimes is the leading nonprofit organization for pregnancy and baby health. With chapters nationwide and its premier event, March for Babies, the March of Dimes works to improve the health of babies. For more information about this yearly event, visit

See my next post on who succeeded last year’s honoree, Rick Bayless, for Chef of the Year.




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