Your Plans for Tonight

Today only at The Ritz-Carlton Buckhead diners have an opportunity to taste dishes prepared by four of the nation's best chefs.

Esquire's four new chefs to watch (as featured in the November issue of Esquire magazine) are in the kitchen at The Ritz-Carlton Buckhead today, presenting an amazing four-course meal experience.

Sommelier Linda Torres Alarcon will pair wines with each course.

First Course
Prepared by Chef Sachin Chopra, All Spice, San Mateo, California
Roasted mini pumpkin with truffled wild mushrooms, fingerling potatoes and spicy pumpkin spread:

Inside the pumpkin are three layers of flavor, all interesting on their own and even better together.

Second Course
Prepared by Chef Tyler Brown, The Capital Grille, Nashville, Tennessee
Capers Glade Clams and "Dirty" Anson Mills Faro:

The sweet clams and spicy faro make a memorable combination.

Third Course
Prepared by Chef Scott Brown, Elements, Princeton, New Jersey
Mangalitsa Pork Neck with braised radish, radish top pesto, Cardamom chickpeas:

Delicious! Pork neck, much leaner than pork belly, accented the radish and chickpea flavors to perfection.

Dessert
Prepared by Chef Todd Richards, The Cafe at The Ritz-Carlton, Buckhead
Bourbon Maple Panna Cotta, toasted gingerbread, apple crisp and persimmon:

Divine! Bourbon, maple and gingerbread are an excellent match.

I had the opportunity to attend the lunch; a limited number of dinner seats are still available. Call a babysitter and get yourself to The Ritz-Carlton Buckhead, because this is one dinner you don't want to miss!

Dinner reception begins at 7 p.m.; the meal will be served at 7:30 p.m. $85 per person, plus tax and gratuities. Call 404-240-7035.

Bottom Line: If you miss this once-in-a-lifetime dining opportunity, you have only yourself to blame.