In the world of professional cooking, an invitation to prepare dinner at the James Beard House in New York is no small deal. So it’s worth a shout-out to Burt Rapoport and the chefs at three of his restaurants, who will be doing exactly that on Thursday, May 22, turning out a multicourse menu that celebrates the best ingredients Florida has to offer.

Chefs Ben Burger (Henry’s), Jon Greening (Deck 84), Jay Prisco (Bogart’s) and Restaurant Group pastry chef David Innes will do the honors, creating selection of hors d’oeuvres followed by four courses (each paired with a different wine) to be served to Beard Foundation members and hungry New York foodies.

Among the dishes they’ll be serving: snapper ceviche with coconut-citrus juice, micro cilantro, mango and yucca chip; Swank Farms greens with seasonal fruit, spiced pecans, ricotta salata and orange-sherry emulsion; roasted Jackman Ranch Wagyu tenderloin with bacon-braised kale and chard and Florida sweet corn pudding; and a mousse trio—Key lime, orange and lemon—for dessert.