With the help of hosts Anne Quatrano and Clifford Harrison of Star Provisions/Bacchanalia/Abattoir/Floataway Café, the James Beard Foundation took over the Westside Provisions district on Sunday night for an all-star Sunday Supper.

The third annual Sunday Supper South, inspired by the “Sunday Supper” series at the Chelsea Market in NYC, brought together a staggering list of Southern James Beard award-winning chefs, nominees, and semi-finalists for a four-course family style meal. The event benefitted the James Beard Foundation Scholarship Program, benefiting aspiring young chefs.

The list of chefs and their dishes was overwhelming in the best way possible. Just as I’m wrapping my head around a mouthful of lardo and duck gizzard ballontine, a platter of grilled octopus crudo passes in front of me. It was hard to keep up, but fun to try.

There was too much good food to detail everything we ate last night, so here are some snapshots of the evening.

Sweetbread Eggrolls. Tyler Williams - Abattoir

Gulf coast Oysters, Mint, Rye Crouton, Coriander-Gin whipped cream, citrus. Wesley True - True Midtown Kitchen

Beef heart bresaola, fermendted delicata squash, smoked peanut brittle. Chef Ryan Smith - Empire State South

Lardo and Duck Gizzard Ballontine. Chef Brandon McGlamery - Luma on Park and Prato

Farro Piccolo, Heirloom peppers, pickled peaches. Steven Satterfield - Miller Union

Poblano relleno of rabbit confit. Ashley Christensen - Poole's Downtown Diner/Chuck's/Beasley's Chicken + Honey/Fox Liquor Bar

Haad-on shrimp, pumpkin risotto, fried sage, brown butter. Chris Hastings - Hot and Hot Fish Club

Smoked Beef Belly, Bread and Butter Roots, Hen of The Woods Mushrooms. Scott Crawford - Herons at The Umstead Hotel and Spa