Rob Levitt of Mado will offer testa, blood pudding, pork liver pâté and assorted pickled vegetables.

The Bristol's Chris Pandel will prepare pork and pistachio tortellini with black pepper, sage and brown butter.

HotChocolate's Mark Steuer will whip up Southern-fried rabbit leg with stone-ground grits and ramp hot sauce.

Goose Island's John Manion will cook roasted pork loin "feijoada" with farofa, green garlic and chimichurri.

For dessert, Allison Levitt of Mado will prepare pistachio cake with rhubarb compote.

Mindy Segal of HotChocolate will bake a cookie plate.

Goose Island will offer beer pairings.