Chris Coleman, executive chef at Stoke, returns to cook at the James Beard House in New York tonight. The dinner is being billed as “Heritage: Shepherd and Friends.” Craig Rogers, owner of Border Springs Farm in Virginia, organized the event, bringing together some of the chefs that use his product. Rogers raises lamb, and his product is popular among farm-driven restaurants in Charlotte.

The idea for the dinner came from an event at Euphoria Greenville, where Coleman, Brandon Carter of Bluffton, S.C., Jason Goodenough of New Orleans, Chris Grossman and Christian Castillo of Atlanta, and Keith Roberts cooked for Border Springs’ “Shepherd and Friends” tent at Euphoria Greenville. After the event at Euphoria, Rogers asked the chefs to cook at the James Beard House.

Coleman’s dishes include a canapé and entrée. The canapé is a cocoa and sumac doughnut hole with bacon apple chili jam and benne butter. For his main dish, Coleman is serving a smoked lamb shoulder from Border Springs with spiced whipped chêvre, braised field peas, and peanuts. The lamb is cooked sous vide for 72 hours, then smoked and pan-seared until crispy before being glazed with a spiced lamb demi.

Coleman cooked at the Beard House back in 2016 while he was chef at The Asbury. To catch him in action, check out the Beard House’s live camera, which streams the chefs in the kitchen as they prep for the dinner starting at 6 p.m. —Kristen Wile

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