Louisiana's most celebrated chefs will unite on March 21 at Kingsley House in New Orleans for the Chefs for Louisiana Cookery event, a fundraiser benefiting the James Beard Foundation.

The chefs have teamed up with each other and local farmers and fishermen to create a menu honoring the cuisine of Louisiana--oysters, sweet potatoes, crabmeat, shrimp, rice and Cajun caviar will be among the highlights. Participating chefs include Donald Link of Herbsaint and Cochon; John Besh of Restaurant August; Darin Nesbit of Bourbon House, Palace Café and Dickie Brennan's Steakhouse; and Frank Brigsten of Brigsten's. In addition to the chefs, various purveyors will be on hand to teach guests about their industries, including Tabasco's master cooper Hamilton Polk, who will demonstrate barrel making, and popcorn rice farmer Jimmy Hoppe, who will demonstrate the process of growing his crops.

Also during the event, the nominees of the 2010 James Beard Awards will be announced. Tickets will be available through www.jamesbeard.org.