By Christopher Trela | NB Indy Among the many wonderful annual charity events featuring culinary creations from local chefs and restaurants , one stands out from the rest : Table for Ten , this year held at the Renaissance Newport Beach on Sunday , March 3 .

The event showcases more than 40 top chefs who each orchestrates and prepares masterful dinners created tableside for 10 guests .

Exquisite wines and other libations were paired with the cuisine , and the tables were masterfully decorated by each restaurant .

Nearly $ 300,000 was raised for the Pascal Olhats Culinary Arts Program at Saddleback College Culinary Arts School , named after the famed local French chef who has owned and operated several well-known Orange County restaurants , including Tradition by Pascal in Newport Beach .

The event began with a festive cocktail reception featuring small bites and cocktails plus a silent auction featuring everything from fine wines to boutique beauty items .

Once the reception ended , attendees entered the ballroom to find their tables , each adorned with colorful themed flora

clockwise : Table for Ten Founder and Director Kristin Martin , Title Sponsor Mary Murfey . Photo by Tony Lattimore .; Amuse bouche banana and caviar . Photo by Chris Trela ; Mayor ’ s Table Chef Riley Huddelston and Chef Pascal Olhats . Photo by Chris Trela .

and unique objects .

I was fortunate to sit at the Mayor ’ s Table at Lido House table , where chef Riley Huddleston ( one of my favorites in OC ) had created a multi-course menu that started with an amuse bouche of banana and caviar ( cherry roasted banana butter , banana blini , and caviar ).

We polished off the delightful morsal so enthusiastically that Chef Huddelston went around the table doling out extra helping of caviar , which we eagerly ate off of the back of our hands .

Next up was Tamai family farm beet tartare , with yuzo kusu cured yolk , wasabi ,

goat cheese emulsion and kombu , paired with a white wine from Argentina . The beet tartare masqueraded as beef and was a tasty intro for what was to come .

Our next course was Spring Peas with super seed mole sauce , feta and borage , paired with Kistler chardonnay . This was a delightful dish , with the peas floating atop a thick pea sauce .

Then came beef short rib with Bloomsdale spinach and citrus marmalade . A beautiful dish , hearty yet at the same time somewhat delicate .

The dinner ended with California pavlova : lemon meringue , grilled strawberry reduction , compressed strawberries , tonka cold cream , verbena essence and candied Meyer lemon . Wow — a delicious ending to a sensational dinner .

As we enjoyed the dessert course , the live auction was held featuring an array

of exclusive items including unique trips , chef experiences , luxury goods and rare wines . One item that caught my attention : a giclee of an original painting by Chef Pascal Olhats that captured his trip to Venice , Italy . Yes , I was the high bidder and now have the artwork framed and on my wall .

The event benefited the Pascal Culinary Arts Scholarship Program at Saddleback College Culinary Arts School , which creates life-changing financial grants for

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