A version of The Stanley’s not so caprese salad will kick off the James Beard benefit dinner at Haymaker. Kristen Wile/UP

Uptown restaurant Haymaker is hosting a dinner to benefit the James Beard Foundation next month. The five-course meal will take place on September 19, and cost $150 per ticket. Proceeds benefit the James Beard Foundation.

Cooking at the dinner will be Haymaker chef/owner William Dissen and pastry chef Charlotte Jenkins, along with three local chefs who are on the James Beard Awards’ radar: Joe Kindred of Kindred and Hello, Sailor; Greg Collier of The Yolk and upcoming Leah & Louise; and Paul Verica of The Stanley.

The evening, being billed as “Celebrate the Season in the Queen City,” will kick off with passed appetizers and cocktails at 6:30 p.m., followed by a seated dinner. Each chef will cook a course; the first is a dish that was recently named a dish to try in our newsletter: Verica’s play on a Caprese salad.

Dissen has been very active in trying to bring James Beard Foundation attention to Charlotte. Earlier this year, he hosted a summit with representatives from the foundation to discuss how to advance the city’s food scene. The dinner takes place a day after the follow-up to that conversation.

Get tickets to the dinner and see the full menu here. Also taking place that week is Euphoria Greenville, the South Carolina food and music festival that many Charlotte chefs take part in. —Kristen Wile