The March of Dimes’ second annual gala teamed San Diego’s top chefs and cocktail mixologists for a roaring ’20s evening of gourmet food, fabulous prohibition-breaking libations, and special auction experiences. The festivities took place at the El Cortez. Headed by chefs Bernard Guillas and Andrew Spurgin, the evening featured top chefs from premier restaurants and mixologists including Dawn Parks of The Wild Thyme Company, Javier Plascencia of Mision 19, Matt Gordon of Urban Solace, Katherine Humphus of Bo-beau, Tommy Gomes of Catalina Offshore, Alex Carballo of Stone World Bistro, Hanis Cavin of Carnitas Snack Shack, Kaitlin Ramos of St. Germain’s Bistro, Ilan Hall of The Gorbals, David Meade of Nobu, Snake Oil Cocktail Company, Grant Grill, and Tequila Fortaleza. Event chairs were Michele Arthur and Yolanda S. Walther-Meade.