A quorum of San Diego’s most prestigious chefs are teaming together this Sunday to cook up support for the National Kidney Foundation of Southern California, which provides information to organ donors and recipients, and funds research in an effort to eradicate kidney disease.

Now in its seventh year, the Great Chefs of San Diego features a spectacular array of haute cuisine that brings power to the cause. Last year’s event raised more than $70,000.

Nearly 30 chefs will take part this Sunday, Nov. 23, from 2:00 to 5:00 p.m., at the Hilton La Jolla Torrey Pines, 10950 N. Torrey Pines Road. They include Deborah MacDonald Schneider of the Hilton’s Torreyana Grille, Bernard Guillas and Ron Oliver of the Marine Room and James Footit of the Hotel Del Coronado, to name a few.

And the result of their culinary collaboration will be nothing short of sensational.

Guests can graze from food stations that will offer items such as: Cane-Ginger Duck with bamboo rice and huckleberry chutney; Apple-Bacon-Wrapped Scallops with sweet corn emulsion; Grilled Lamb Rack Chops with onion jam; Lamb Osso Buco with roasted carrots; and Spiny Lobster Butternut Potstickers. A selection of fine desserts will also be included.

In addition, Absolut Vodka will sponsor a martini bar, and wines from Callaway Coastal and Charles Krug will be available.

“Food lovers really enjoy Great Chefs because the chefs go all out and have a great time doing it,” says Event Coordinator Dayna Elliott Freeman.

Attendees can also participate in a silent auction that will feature artwork, spa packages and gourmet foods. Entertainment includes live jazz and blues performed by “Miss Julia.”

Over one million residents in Southern California are afflicted by some form of kidney disease — and nearly 2,000 San Diegans undergo life-sustaining dialysis treatments daily. The San Diego Great Chefs event marks the last of three culinary fundraisers held this year in Southern California, following those in Los Angeles and Orange County.

The cost is $85 per person; $150 per couple; or $100 for single VIP, which includes a reception with the chefs. Tickets can be purchased at the door, or by calling (619) 521-5878.