On Wednesday, June 24, six Chicago chefs (Roger Herring of socca, Michael Taus of Duchamp and Zealous, Rick Gresh of David Burke’s Primehouse, Chris Pandel of The Bristol, Giuseppe Tentori of BOKA and Bill Kim of urbanbelly) will collaborate on a three-course dinner at the Calphalon Culinary Center in Chicago’s West Loop. The meal will be made with the freshest seasonal ingredients from the local farmer’s markets, but there's a catch: key ingredients for this dinner will only be revealed to the chefs hours before it begins. Guests will get a chance to watch the chefs cook live while sipping on wine and cocktails and listening to music ($60; 1–4 PM; 1000 W. Washington; for tickets, call Roger Herring at 312-446-7859 or Chris McGinty at 312-738-2700).