Linda Hamilton from March of Dimes and Chef Ryan Nelson from the Oceanaire Seafood Room talk about the March of Dimes Signature Chef Auction fundraiser; and Chef Nelson cooks up some delicious oysters and mussels.
>>?ç out with the sea monsters, inwith the seafood. >> exactly. that is an okay transition. we are here with chef. linda hamilton with march of dimes. you guys have teamed up. we appreciate with you coming on to talk about it. a big event that is coming. >> thank for having us. >> our pleasure. march of dimes is having our 14th annual signature chef’s auction where we pair with fine chefs like chef brian here. local restaurants in indianapolis. we are doing it for a gate cause. the march of dimes foundation. >> can’t argue that. >> a great cause. great food. what we do at march of times, our mission is to make sure that moms have healthy pregnancies and healthy babies. this is our major fundraiser for the fall. and, we are honoringi] a fine physician here in indianapolis, dr. ronald young. pediatric neurosurgeon, st. convincent hospital, ateon manning hospital st. vincent for his fine w