If eating at six different Boston restaurants in one night is still on your bucket list (or if you just want to eat a boatload of delicious food) here’s a hot tip: mark your calendars for the Friends of James Beard Dinner at Oak + Rowan. On Sunday, June 4th the Fort Point restaurant will be serving a menu created by host chef and pastry chef Justin Shoults and Brian Mercury as well as guest chefs Nathan Gould (o ya), Will Gilson (Puritan & Company), Karen Akunowicz (Myers + Chang), Carl Dooley (The Table at Season to Taste), and Meghan Thompson (SRV). Proceeds from the event, which starts at 6:00 and goes until 10:00pm, will go to the James Beard House National Scholars Program. Tickets run $150 each. For more information call 857.284.7742 or go ahead and reserve your spot here.

First course
Nathaniel Gould, OYA
Local Beam Crudo, Hokkaido Uni, Summer Cucumber Jalapeno water, Coriander flower.

Second Course
Will Gilson, Puritan & Co.
Peas+ Carrots
Berbere spiced carrot soup with snap peas + pea green salad

Third Course
Karen Akunowicz, Myers + Chang
Braised Rabbit Dumplings, Brown butter, yuzu, green almonds

Fourth Course
Carl Dooley, The Table at Season to Taste
Slow Cooked Veal Short Rib with Morel Mushrooms, Green Garlic, Vin Jaune.

Fifth Course
Justin Shoults, Oak + Rowan
Story of Maine Lamb + Lobster

Sixth Course
Brian Mercury, Oak + Rowan
Jasmine Milk Cake
Elderflower Oil, Summer Berries, Mint Vinegar Sorbet

Seventh Course
Meghan Thompson, SRV
Cherries, Sugar snap, Lemongrass