SAN DIEGO (NEWS 8) - Some of San Diego’s best and most famous chefs are coming together to make you an incredible meal.

They are calling it Chefs-giving and the proceeds from this one-of-a-kind dinner are going directly to the San Diego Food Bank. 

News 8’s Shannon Handy stopped by The Provisional Restaurant inside the Pendry Hotel to give a sneak peek at some of the dishes that are being created.

Tickets are $145 and can be purchased here

Chefs-giving menu includes:
Truffled Beggars Turkey by Brandon Sloan Chef de Cuisine, Provisional Kitchen, Café & Mercantile

Chestnut Stuffing by Anthony Wells Executive Chef, Juniper & Ivy

“Twice Baked” Clams with Chorizo, Saffron, Soffrito, Pepper and Onion Escabeche by Jojo Ruiz Executive Chef and Partner, Lionfish

Coal Roasted Beets with Beet Green Gremolata, Citrus, Whipped Shaft’s Blue Cheese  by Shane McIntyre + Brian Malarkey Co-Chef and Partner, Herb & Wood

Fall Vegetable Gratin with Squash, Celery Root, Leek, Fennel by Tim Kolanko Executive Chef, Blue Bridge Hospitality

Farro Salad with Dried Cranberries, Goat Cheese, Arugula, Pecans  by Alfred “Alfie” Szeprethy Executive Chef, Pisco Rotisserie & Cevicheria

Caramelized Pink Lady Apple and Rum Raisin Pie with Fennel Oat Crumble

Blackberry Pie

Chocolate and Banana Rum Cream Pie

Kalamansi and Kaffir Lime Meringue Pie

Red Kuri Squash Pie with Maple Whipped Cream and Candied Pepitas

Home-made Vanilla Bean Gelato by Adrian Mendoza Executive Pastry Chef, Herb & Wood

Pumpkin Cake with Apple Cider Caramel by Lori Sauer Executive Pastry Chef, Crafted Baked Goods