Good news, public. For the first time this year, Chefs Collaborative is opening up its annual fundraiser to you, and good food—plus face time with the city’s premier cooks—is a given.

It works like this: participating chefs will gather at the Rainier Square Rooftop Courtyard where they will serve picnic-goers a course with one key ingredient from the Renewing America’s Food Traditions (RAFT) list. Participants are currently in brainstorm mode, though Lark chef-owner John Sundstrom already has his creation in mind: a sweet corn ragout made with onions, cherry tomatoes, chives, parsley, tarragon, and crispy fried smelt (from around Camano Island).

Canlis was assigned geoduck clams; Zephyr Paquette, chef at Elliott Bay Café, will use Navajo Churro lamb in her dish. Other participating restaurants: Oliver’s Twist, Art of the Table, TASTE Restaurant, Café Juanita (and chef-owner Holly Smith of Iron Chef fame), plus Seth Caswell, president of Chefs Collaborative and the force behind soon-to-open Emmer & Rye. Top Chef, Season 6 participant Robin Leventhal will also be a special guest at the toque-studded festivities.

Proceeds will go towards Chefs Collaborative scholarships to the Quillisascut Farm School, north of Spokane. Paquette and Arthur (Zack) Chamberlain, sous chef at TASTE, are this year’s beneficiaries, and Paquette, fresh off her farm studies, will offer insights on the experience.

Tickets are $89 for members of Chef Collaborative and Slow Food; $99 to the general public. Kids under ten are free.