On November 30, the chefs at Back Bay's Top of the Hub will be shown a little Big Apple love as they prepare to present dinner that evening at the prestigious James Beard House in New York. The five-course special menu will be paired with wines. If you can make the trek, you'll be rewarded with dishes like miniature lobster club sandwiches on brioche with cured bacon and avocado-herb mayonnaise, pan-seared scallops with chorizo emulsion, and chocolate hazelnut cheesecake with amaretto mousse (7 PM hors d'oeuvres and wine reception, followed by dinner at 8 PM; $165 per person, $125 for Beard members; 212-627-2308).