Seattle Chefs Table is a mighty cool dinner series held sporadically throughout the year in which six Seattle-area culinary luminaries each create one course to add up to a lavish feast. Venues shift—but not mid-meal. Think of it as a progressive dinner…while remaining seated.

But here’s the thing. For next Tuesday’s dinner (3/23) what was scheduled to be a second course from Joseba Jimenez de Jimenez of Harvest Vine has been switched to a second course from Tamara Murphy of Brasa. Namely, Pacific Black Cod, Potato Dumpling and Pork Belly Broth.

Okay, yum.

(Joseba’s busy flying around the world.)

The dinner, which costs $110 per person (before wine, tax, and tip) and will take place at Rover’s at 6pm, will unfold as follows:

Starters, courtesy Thierry Rautureau of Rover’s: Pinot Noir infused Foie Gras torchon, brioche and Washington apple; shrimp bisque, with quenelles and chive oil; and salmon tartar with caviar and quail egg

First Course, courtesy Maria Hines of Tilth: Rabbit rillette, onion jam, whole-grain mustard, and frisée

Third Course, courtesy John Sundstrom of Lark: Grilled veal sweetbreads with lemon, sea salt, and wild arugula

Fourth Course, courtesy Holly Smith of Cafe Juanita: Guinea fowl with Vin Santo, Umbrian lentils, and Sicilian pistachio

Fifth Course, courtesy Jason Wilson of Crush: Lido Farms lamb saddle with stinging nettle soubise, early morels, and baby carrot

Sixth Course, courtesy Rover’s pastry chef Andrea Terrenzio: White chocolate pistachio bark, rhubarb chibouste, cardamom syrup; and rice & chocolate pudding egg with salted caramel nougatine

This Seattle chef dream-team (five of whom have won James Beard’s Best Northwest Chef award) trade hosting duties throughout the year. Below are some upcoming dates; call the host restaurant to reserve.

Tuesday, June 8: Brasa

Sunday, Aug 1: Tilth

Mon, Sept 20 and Tues, Sept 21: Lark

Mon, Oct 18 and Tues, Oct 19: Cafe Juanita