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Here's how to snag a private chef dinner while raising money for a good cause

Addie Broyles
abroyles@statesman.com
Austin chef David Bull is a founding chef of Water to Thive, an Austin-based nonprofit that builds wells in Africa. [Contributed]

If you've ever wanted to have one of Austin's top chefs cook dinner for you (or you and a dozen of your friends), there are a couple of upcoming events that feature auctions centered around exclusive dining packages.

At 7 p.m. on Sept. 18 at The Archer Hotel in the Domain, the Austin-based nonprofit Water to Thrive is hosting its eighth annual fundraiser Chef's Table Austin, which will raise money for the organization's water projects in Ethiopia, Uganda and Tanzania. Eleven local chefs, including Ian Thurwachter of Intero, Stewart Scruggs of Wink, Janelle Reynolds of Rosedale Kitchen and Bar, Takuya Matsumoto of Kemuri Tatsu-ya and Fabi & Rosi's Wolfgang Murber, have signed on to prepare special meals for the auction winners. In the past decade, proceeds from this event have helped build more than 1,000 wells, and this year's auction will feature Ethiopian food from founding chef David Bull of Second Bar & Kitchen. You can buy tickets ($95, $150 for VIP) at chefstableaustin.org/tickets.

The eighth annual Edible Austin Chef Auction returns at 6 p.m. on Oct. 3 at the Allan House, 1104 San Antonio St., where guests will sip and snack on small bites and can bid on dinners with Austin chefs including Uchi's Tyson Cole, Todd Duplechan and Jessica Maher of Vixen's Wedding and Lenoir, Barrett Black of Black's BBQ, Shawn Cirkiel of Backspace and Parkside and Barley Swine chef Bryce Gilmore. Tickets to the event cost $85 (edibleaustin.com), and both admission and auction proceeds will benefit the Sustainable Food Center and Urban Roots.

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