José Andrés, Patrick O’Connell, and Aaron Silverman Will Cook a Michelin All-Star Dinner at Pineapple and Pearls

Three of the country's best chefs come together to raise funds for Puerto Rico and Mexico.

Pineapple and Pearls makes its first appearance at the RAMMYs. Photograph by Scott Suchman

Imagine Super Man, Batman, and Spider Man join forces—and they’re cooking dinner.

The culinary equivalent of a Marvel fever dream goes down next week as three of the most talented chefs in the country come together for a Michelin all-star (or in this case, two-star) meal. ThinkFoodGroup restaurateur José Andrés, chef Patrick O’Connell of the Inn at Little Washington, and Pineapple and Pearls chef/owner Aaron Silverman are teaming up at the latter restaurant on October 18 to raise funds for hurricane victims in Puerto Rico, and those affected by the earthquakes in Mexico.

The meal won’t be cheap (but hey, it’s for a good cause). Tickets are $595 per person, inclusive of a multi-course menu—the chefs are thinking nine dishes, or three each—wine and cocktail pairings, tax, and tip. Online reservations will go live on the Pineapple and Pearls website on Wednesday, October 11 at 10 am. Only 56 seats are available for two seatings (6 pm and 9 pm), so be ready. Proceeds will benefit the Unidos Fund and Andrés’s organization, World Central Kitchen, which has been working tirelessly in Puerto Rico along with Andrés himself.

Silverman says Michelin approached him about hosting a dinner—the event is scheduled a day after the 2018 DC red book is released—and he reached out to his fellow two-star chefs. (At least two stars as of last year, their ratings may change in the current guide).

“I’ve never actually been to Minibar or the Inn,” says Silverman. “It’s exciting. How often do I get to be in the same room as these guys and try their food?”

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.