The Virtual Gala



For the last six years, hundreds of us have come together on one special night to support the mission of fighting melanoma. 

This year, we’re bringing the magic of the gala into your homes with a virtual event. We promise it will be like no other event you’ve ever attended, filled with surprises delivered both to the big screen – and to your doorstep. Guests will also enjoy early access to our silent auction and will have opportunities to bid on live items during the event.

Contributing Chefs

Each ticket receives a contact-free food delivery to enjoy during the live event. 

Sassool is a family-owned concept serving fresh, homemade Lebanese & Mediterranean cuisine. The Sassool brand was created in 2014 to honor the Saleh family’s matriarch, Cecilia, for the authentic recipes that she brought with her when she immigrated from Lebanon with her family to Raleigh in the 1970s. The name of the restaurant, Sassool, is the nickname that Cecilia was called by her father when she was a child.

Noelle and Simone, Mounir’s oldest daughters, help manage the two Sassool restaurants, along with loyal assistant managers. The two sisters both share the passion for their roots and “Sassool’s standard,” ensuring that the tradition will continue.

This sibling dynamic duo could not be more opposite, but the girls will tell you that they have learned a lot working together and have found a synergy. Nothing and no one is left unattended, just like their “Taita” Cecilia would insist. Both girls know the restaurant inside and out, having started working since the age of 15 with their father when he was at Neomonde.

Noelle graduated from NC State with a degree in inter-disciplinary studies and family business while working full time. Her firm but kind personality has made her a master of delegation. She is not afraid to tell employees to clean better, be more thorough, or restock the grocery shelves.

Simone graduated from NC State with a degree in business management and entrepreneurship, while working full time as well. Simone is a work horse like her father; and she is the person who executes special projects.

Between helping customers, training employees, testing new items, upholding standards, and placing orders; these girls are learning more and more to become dynamic business people just like their father. Noelle and Simone are proud to be a part of Sassool, to have learned so much about preparing Taita Cecilia’s recipes, great customer service, and to be a part of something bigger than just serving people food.

Chef and farmer, Blake Gotliffe along with his wife, Megan Gotliffe, pastry chef of I Do Cakes, started Under the Oak Farm in the spring of 2015. This small, 3,000 square foot, sustainable farm is tucked away behind their home, in a quiet neighborhood in the charming town of Clayton, NC. What started as a hobby, has now grown into a full service restaurant and catering company based out of downtown Smithfield, NC.

This culinary couple has been cooking in the Triangle area for 8 years. Blake honed the majority of his craft at Standard Foods, a restaurant/grocery just outside downtown Raleigh. During his 3 years there, he had the privilege of learning from talents like James Beard Nominee Chef Scott Crawford, Chef Eric Montagne, and Butcher Jeremy Hardcastle.

Megan, most recently of The Umstead Hotel in Cary, NC, was also the Pastry Chef of Mandolin, an upscale, southern inspired restaurant in the Five Points area of Raleigh. Following her true passion, she created, I Do Cakes, a custom cake shop for all occasions.

As a team, they strive to create an unforgettable dining experience for you and your loved ones, whether at their restaurant, local venue, or under the big oak tree twenty feet from their garden.

(Out of town deliveries only.)

Cúrate is a celebration of authentic Spanish cuisine. For those who have visited Spain, the Cúrate menu will bring back memories of the country’s best jamón Ibérico, vermuterías, and lively tapas culture. In recognition of the restaurant’s all-Spanish wine list, Cúrate was listed as one of America’s 100 Best Wine Restaurants by Wine Enthusiast Magazine in 2018. Cúrate means ‘cure yourself’ in Spanish, reflecting the belief held by Chef Katie Button and her family that there are curative effects in sharing good food and wine with family and friends. Experience the essence of Spain in downtown Asheville… one plate at a time.

Katie Button has worked in restaurants all over the world — New York City, Los Angeles; Paris; Roses, Spain; Washington D.C. — but she chose Asheville for her first restaurant, Cúrate, a Spanish tapas bar.

While Asheville is proud to have Button, she would have risen to the top of her profession in any city. During her travels, she worked for José Andrés, Ferran Adrià and Johnny Iuzzini, some of the world’s top chefs. Since Cúrate opened in 2011, she’s been nominated for the James Beard Award four times.

She credits her success to ingredients, many of which come from local farms. The restaurant even partnered with a nearby pepper grower to produce piquillo peppers, which are typically grown in Spain. “My food philosophy is about the ingredients first,” she says. “I’m always looking for the best products. From there, I tend to treat them pretty simply because if you start with a great product it doesn’t need a whole lot more.”

Alley Twenty-Six is a local cocktail bar and restaurant located in Durham, N.C. featuring upscale food and cocktail pairings in a relaxed setting.

Shannon Healy — owner of Alley Twenty-Six, a bar named after the alley it borders (yes, Durham names its alleys) — invented most of the cocktails on his menu, or modified old favorites, eight or nine drinks that change seasonally. Tastes linger, buds open, surprising things happen on your palate. Shannon’s drinks have more layers to them than a wedding cake.

Alley Twenty-Six is a distillation of Shannon’s career and personality. It’s not a pretentious place, but it does take itself seriously. Behind the long, blond-wood bar is a line of top-shelf spirits. The ice cubes measure one and one-quarter inch, ensuring gradual dilution. The bartenders wear black pants, white shirts, and black bow ties. “We dress up so you don’t have to,” Shannon says.