If you're a foodie who's dreamed of dinner at the famed James Beard House in New York City, Thursday night is your chance to get the same culinary experience here in Columbus.

If you're a foodie who's dreamed of dinner at the famed James Beard House in New York City, Thursday night is your chance to get the same culinary experience here in Columbus.

The Celebrity Chef Tour Dinner Series, an evening benefiting the James Beard Foundation, will be hosted at 7 p.m. on Thursday, Dec. 5 at Gallerie Bar and Bistro inside the Hilton Columbus Downtown. The evening will feature appetizers and a multi-course dinner with wine pairings prepared by notable chefs all over the Midwest.

Culinary talent includes chefs William Glover of Gallerie, Jonathon Sawyer of The Greenhouse Tavern and Noodle Cat (Cleveland), Drew Sayes of The Rugby Grille (Birmingham, Michigan), Josh Dalton of Veritas Tavern, Daniel Wright of Senate and Abigail Street (Cincinnati), Matt Danko of The Greenhouse Tavern and Noodle Cat (Cleveland), and Trevett Hooper of Legume Bistro (Pittsburgh).

The night will start with pass hors d'oeuvres and Champagne, followed by a seven-course dinner with wine pairings. Afterward, guests will have a chance to meet chefs and ask questions.

Tickets are $160 per person and include alcohol, tax and tip. For tickets and more information on the presenting chefs, visit http://www.celebritycheftour.com/events/Hilton-Columbus.html. All proceeds benefit the James Beard Foundation, whose mission is to celebrate, preserve and nurture the country's culinary diversity.

Here's what's on the menu:

Hors d'oeuvres

Maple Glazed Snake River Farms Pork Belly

Miti Crema Polenta, Squash Conserva

Miso, tuna, strawberry, soy pearls, tat-soi

Merguez sausage

Delicata squash blini, curried crab leg&local paddlefish caviar

Dinner

Foie gras au torchon, gingerbread streusel, pickled apple, blackberry ketchup, brioche, micro fennel, salty caramel

Diver scallops, caramelized sweet potatoes, bacon, ash, bourbon

Grilled Radicchio with Giardiniera, Jowl Bacon and Mustard Vinaigrette

Saikou Salmon Crudo, Lardo Iberico de Bellota, Yolk Bottarga, Citrus Emulsion, Salmon Chicharron

Grilled sturgeon, chestnut, salsify, caramelized fennel, oxtail & mustard oil

Aged Ohio Elk/Venison w/ long stem lacinato kale, liqorice, black pumpkin, potato & elk/venison marrow

Buche de Noel with milk chocolate, hazelnut and quince