Orlando – Four top chefs will cook at the next Chef’s Night, held in a private dining room at the Second Harvest Food Bank of Central Florida, and Quantum Leap Winery will provide the wine.

Tickets are $125, $235 for two, and proceeds help get food to hungry folks who live right near you. Click here to buy tickets.

Here are the chefs and what each will cook for this four-course dinner:

Chef Jason Wolfe of Cuisiniers Catered Cuisine & Events
Avocado Toast Charred Corn, Jalapeño, Mandarins, Sliced Radish, Pumpkin Seeds
Brisket Stuffed Piquillo Peppers Marcona and Tomato Sofrito
Pickled Eggplant, Cherries, Cippolini Onions & Spiced Labneh

Chef Scott Pizzo Chef de Cuisine at Highball & Harvest, The Ritz-Carlton Orlando, Grande Lakes
Heirloom Tomato Salad
House-Made Cornbread Croutons, Green Goddess, Orlando Burrata, Pickled Onions

Executive Sous Chef Anukul Hampton of the Hilton Bonnet Creek and Chef Alberto Navarrete Arias of La Luce
Sangiovese Braised Short Rib
English Pea and Celery Root Puree, Baby Carrots, Horseradish Gremolata

Rabii Saber, Executive Pastry Chef, The Four Seasons
Blueberries Delight: Florida Blueberries, Lemon Crèmeux Center, Pistachio White Chocolate Crunch