“I’m from California,” chef Luca Rutigliano said in a thick Italian accent. Then he laughed. He clearly wasn’t a native of the Golden State.

Rutigliano’s Rocky Mountain Buffalo Tagliata, Corn Risotto, Roasted Mission Figs and Nectar Reduction was one of the deliciously exotic coast-to-coast dishes served at Friday’s TACA Party on the Green. The event at Rosewood Mansion on Turtle Creek kicked off the arts funder’s “Proscenium Weekend.”

Rutigliano is director of food and beverage and executive chef at Corde Valle, a Rosewood resort in San Martin, Calif. Meanwhile, representing New York were Josh DeChellis and his clever tuna tacos — the crispy nori seaweed tortillas wrapping raw fish — and Ken Callaghan and his peanut butter and jelly and bacon sandwiches.

The weather was mild, making for a pleasant evening of food, wine and silent-auction bidding until I realized how much I’d eaten. I’m still full.

Proscenium is one of TACA’s two major annual fundraising events. The 42-year-old organization last gave $1 million to local arts groups in February, ranging from the Dallas Opera and Dallas Symphony Orchestra to Undermain Theatre and Teatro Dallas.