Start stretching out your stomach and saving up your allotted calorie intake.
You'll want to try a little bit of everything from more than 20 Valley chefs at the fifth annual Dine Out with the Chefs 4 to 6:30 p.m. Oct. 3.
Blow your diet on an extravagant and seemingly endless tasting menu, and still feel good about yourself because the proceeds benefit the arts education and outreach programs of Scottsdale Center for the Performing Arts.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Click through to see who's cooking.
Alto Ristorante e Bar - Executive Chef Eric Howson & Executive Chef Eric Howson
Arcadia Farms - Chef/Owner Carolyn Ellis
Café ZuZu - Executive Chef Charles Wiley
Cowboy Ciao - Chef Rick Roberts
Estate House - Executive Chef Gio Osso
Frank & Albert's - Executive Chef Todd Sicolo & Chef de Cuisine Conor Favre
J&G Steakhouse - Chef de Cuisine Jacques Qualin
Il Terrazzo - Executive Chef Paul Carter & Chef de Cuisine Kyle Lipetzky
Julia Baker Confections - Executive Chef & CEO Julia Baker
Kazimierz World Wine Bar - Chef Lester Gonzalez
Lon's - Executive Chef Jeremy Pacheco
The Mission - Executive Chef Matt Carter & Sous Chef Luis Milan
Simply Bread - Head Baker Jeffrey Yankellow
SWB, a southwest bistro - Executive Chef Juan Solorio
Sweet Republic - Co-Owner/Ice Cream Chef Helen Yung
Talavera - Executive Chef Mel Mecinas
T. Cook's - Executive Chef Lee Hillson
Tracy Dempsey Originals - Owner/Chef Tracy Dempsey
Wildfish Seafood Grill - Executive Chef Jennifer Anderson
Zinc Bistro - Chef/Owner Matt Carter & Sous Chef Rochelle Daniel
In the spirit of indulgence, Sweet Republic will be serving dessert first - in line at the entrance out of their 1959 Chevy milk truck. You're also in for wine 101 with Sportsman's, music by the Beth Lederman trio, a book signing with Dine Out Phoenix author Pamela Swartz, and a cooking demo with Chef Laura. Check out more details here.
Grab your tickets early for $55 or at the door for $65, and get ready to gorge yourself for a good cause.