Table talk

THE 14th ANNUAL CHEF & THE CHILD event is April 3 at 6 p.m. in the Delta Center's VIP Room, 301 W. South Temple. Members of the Beehive Chefs' Association will lend their talents to a buffet dinner. At 8 p.m., chef services, such as private catering, will be auctioned to the highest bidders. Participating chefs include Shervin Abizadeh, Alta Club; Robert Barker, Bambara; Robert Sullivan, Jr., Tom Bordinko, and Bill Holley of Utah Food Services, Jeffery J. Carey of Tuscany, Sebastion Lizarzaburu of The E Center, Aluel Majok, Jinub Sudan Cetering, Brad Nehrt and Warren Bullock of Spencer's for Steaks & Chops, Martin Perham, of Martin's Fine Pastries, Bill Peteron of Market Street Broiler, Alexandria DeAngelo and Brian Hankins of VK Events; Jeff DeJong of the Yarrow, Greg Forte of Utah Valley State Collge, Marshall Fujita, David Grover and Wendall White of Culinary Fusion, Mel Tertig and Travis Madden of Provo Marriott Convention Center, Peter Hodgson of The Coventry, Zane Holmquist of Stein Eriksen Lodge, Bub Horne of Colosimo's, Jason Talcot of Airport Hilton, Chris Sheehand of Blue Boar Inn, Thomas Satterfield of The Delta Center, Carl Rubadue of University of Utah Medical Center, James Plant of Trofi and Dave Prows of Little America. Tickets are $75 per person or $750 for a table of eight. The event benefits the Guadalupe Schools. (531-6100, Ext. 1101)

HOUSE OF BREAD is selling hot cross buns April 2-10. The buns have been an English custom since 1361, when, according to tradition, a monk began giving them to the poor of St. Albans on Good Friday. Traditionally the buns are made on Good Friday, with the dough marked with a cross as a symbol of the death and resurrection of Jesus Christ.

DEER VALLEY food and beverage director Julie Wilson was named 2004 Professional Citizen of the Year by the Park City Rotary Club. The award is given annually for outstanding contributions to the town. Wilson has worked at the resort since before it opened in December 1981. The resort has been given high marks by the James Beard Foundation, the Zagat dining survey and national magazines that rank the best ski-resort cuisine.

SUNDANCE'S TREE ROOM, BLUE BOAR INN RESTAURANT, LOG HAVEN, METROPOLITAN, THE GLITRETIND AND LA CAILLE all received the AAA Four Diamond Award for the second consecutive year. The AAA inspects more than 50,000 restaurants and hotels throughout the United States, Canada, Mexico and the Caribbean, and fewer than 4 percent of those restaurants receive the Four Diamond Award, according to Rolayne Fairclough, AAA Utah spokeswoman. The AAA rating system of one to five diamonds is designed to help its members know what to expect from restaurants and lodgings based on the criteria of food, service, decor and ambiance.