Bethesda Foundation's benefit for Hospice of Cincinnati featured top chefs from Greater Cincinnati and throughout the United States, the Bahamas and Paris.

Besides fabulous food, there were wines from Cutting Edge Selections.

The more than 800 guests enjoyed such delights as sweet corn and vanilla soup with duck prosciutto from Cincinnatian Hotel chef Guy Hulin, twice-cooked Australian lamb chops from The Restaurant owner/chef Jimmy Gherardi and warm banana cake with banana ice cream and fudge sauce from Nassau's Atlantis chef Todd Johnson.

Chairing the anniversary celebration were Hazeleen and J. Lee Brewster, Robin and Chip Nielsen and Vivian and Jim Schwab.

Edyth and Carl Lindner served as title sponsors. Delta Airlines was Platinum Sponsor.

The $160,000 raised at the event will help continue Hospice of Cincinnati's service to the community.

It was the grand opening celebration of the museum's exhibition Petra: Lost City of Stone.

Guests were greeted with Arabic coffee flavored with cardamom, as the sounds of the "Oud" and "Tubleh" filled the courtyard. Young women wearing Jordanian tobes (traditional dresses) escorted guests to the dining area where a feast fit for a sultan awaited.

The menu was created by May Bsisu, Middle Eastern cook and author, and prepared by chefs Nathan Jolly and Alan Stickell of the Queen City Restaurant Group. Amid a spectacular decor featuring the colors of the desert sky, created by Joe Rigotti, guests enjoyed a traditional mezza of hummus, baba ganoush, spiced olives and pita bread, followed by the lavish Jordanian banquet.

Honorary chairs were Drs. Fuheid and Ingrid Daoud. Event chairs were Dr. Michael and Danya Karram.

Sponsor of the event, which netted $134,000, was US Bank Private Client Group.