Some of the best cuisine will be served at the Gadsden Hotel Sunday, March 2, as part of a fundraiser for the Border To Border Air Show.

Enjoy the best meals prepared by the many expert chefs who will join to this fundraiser at the Gadsden tomorrow.

The meals will be prepared by a master chef and several executive chefs from 11 a.m. to 1p.m.

Tickets for the event are $40 per person.

There will be a poultry station, a carving station and a salad and dessert station, said Robin Brekhus, the owner and manager of the Gadsden Hotel.

A sample of what will be offered Sunday is: Baron of Beef, oven roast ham, turkey breast, shrimp, smoked salmon, snow crab, black mussels in chorizo cream sauce, ravioli marinara, roasted pork loin, chicken marsala, pot roast, baby red skin mashed potatoes, Monte Carlo vegetables, and rice pilaf.

There will be a wide range of salads and desserts such as creamy carrot salad, California pasta, cut fruit and royal pot salad.

For dessert there will be red velvet cake, New York cheesecake with raspberry sauce, cherry pie, Dutch apple pie, stemmed strawberries with a chocolate fountain and much more.

The master chef is Greg Lark and the executive chefs are Joy and Todd Miller, Andy Bruno and Greg Sportsman.

The music will be provided by harpist Mary Cragg. Flowers will be provided by “Special Rose,” and decorations by Brenda Taylor.

The air show is scheduled for March 15, 2008.

In 2007 Brekhus organized the Border To Border Air Show, which brought to Douglas pilots and their planes from across the country.

Many of the pilots performed stunts and other aerobatics.

This year the air show promises to bring much of the same and a lot more.

Brekhus said tandem sky diving jumps will be available for $250. There will also be aerial photography of your property for $50 a photograph.

Air plane rides will also be available, she said.

The air show, which is held at Air Port Park on 15th Street and Air Port Avenue, will offer music, entertainment and food booths.