There are certain events where you just know that every aspect will be spot on, from the food to the drink to the atmosphere. Chefs Unbridled to benefit Fieldstone Farm Therapeutic Riding Center is one of those events!

Chefs Unbridled attracts a diverse and talented group of chefs to put on a delicious dinner. There was so much to love, from the seafood manicotti and chicken rangoon dishes from The Driftwood Group…

…to the scallop with cauliflower puree and roasted eggplant from Abo’s Grill…

…to the mushroom bolognese from Flour Restaurant…

…to the mole-braised pork with corn puree from Graffiti: A Social Kitchen…

…to the chorizo-stuffed, bacon-wrapped dates from Bold Food and Drink…

…the food was all incredibly well-done and complimented the other dishes well. We were stuffed, but couldn’t pass up desserts from Donut Lab and Sweet! The Mobile Cupcakery.

Matthew and I also love a Wine Pull, which is a great way to contribute to the cause and take home a bottle of vino. The Wine Pull was new this year to Chefs Unbridled and it was a great addition!

This year’s event focused specifically on raising money for Fieldstone Farm’s Veterans Program, which provides therapeutic riding services to over 200 veterans annually. This is a really special and unique program that allows veterans to increase confidence, reduce anxiety, and a host of other benefits, all through interaction with Fieldstone Farm’s horses.

So, we enjoyed a delicious evening of food and wine and got to raise awareness and money for a program that truly makes a valuable difference in people’s lives. It doesn’t get much better than that for a lovely, warm September night!

***Disclosure: I was asked by Fieldstone Farm to help promote Chefs Unbridled. In exchange, I received two complimentary tickets for myself and two tickets to give away. As always, all opinions are 100% my own.***