Want to lend a hand—and a fork—to the reopening of Aviary? While the Alberta restaurant’s injured location regains use of its wings after a devastating 4th of July fire, chefs Sarah Pliner, Jasper Chen and Kat Whitehead will go head to head with Genoa’s chefs David Anderson and Daniel Mondok for a fund-raising competition at the Southeast Belmont Italian institution.

On Wednesday, September 28, the culinary forces behind Genoa and Aviary will create dishes for a six-course meal to wow diners and raise money for the restaurant’s re-opening. Sommeliers Michael Garofola and Leah Moorhead will choose alternating wines, adding to the good-natured face-off.

The dinner is set to feature Aviary’s slow poached duck egg with daikon and dates in spiced duck broth, seared sea scallops with asian pear and kabocha squash, and chevre brulee with candied vegetables, passion fruit, and caraway tuile. Genoa’s dishes will include house made tagliarini with squid ink and uni, venison with huckleberries and matsutake mushrooms, and grilled country bread with foie gras ice cream.

Here’s where you come in: the $120 ticket includes both food and wine, and seating for this one-of-a-kind event is limited to 30 persons. Contact michael@genoarestaurant.com for reservations.