On November 30, chefs at Boston's Top of the Hub will be shown a little Big Apple love as they prepare to present dinner that evening at the James Beard House. The five-course, wine-paired menu will include dishes like miniature lobster club sandwiches, 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).