Chefs from Eunice, Alice Blue, Le Colonial and Poitín service Recipe for Success’ 10-course dinner

And then there’s the coordination of all that food. Wrangling 10 acclaimed chefs to produce a cohesive yet distinctive menu is quite an undertaking.

But when all those moving parts click into place, c’est ce bon.

BIG CONTRIBUTION: Raising Cane’s donates to Chuck Norris’ Kickstart Kids organization

On Monday night, Anne and Albert Chao opened their bayou-backed River Oaks compound to 50 Delicious Alchemy attendees. Arrivals entered via a foliage-swathed bridge and were directed towards a circular, stone-paved driveway. The lush surroundings evoked English countryside remoteness; it’s hard to believe that much greenery exists on a private residence inside the loop.

Just beyond the Chaos’ front doors, a single 50-foot long table spanned the couple’s arched foyer. Set meticulously by Cavnar and Elizabeth Whitehead’s Your Butler’s Pantry, towering bamboo trees, white florals and glass bowls occupied by live guppies (a symbol of good luck in homage to the Chaos’ Chinese heritage) were arranged with an imperial nod in mind. Natural fabric linens and decor elements played up the raw and refined aesthetic of Brunello Cucinelli, an Italian luxury fashion brand and the evening’s presenter.

The first two courses, hot smoked salmon canapes by Alice Blue chef Brandi Key and Cajun duck poppers by Eunice chef Drake Leonard, were on passed plates. In between reaching for hors d’oeuvres, guests also sampled Treaty Oak Waterloo No. 9 Gin Cochin fizz aperitifs or Tito’s Handmade Vodka’s garden daisies cocktails.

And later, after a flurry photo-taking and social media documentation, supper was served.

The meal was designed to take diners’ palates on a trip around the world; meanwhile, soulful musical performances by Socialite were planted firmly in American pop.

El Meson chef Pedro Angel Garcia spent hours leading up to the event stirring a massive paella pan and kicked things off with saffron-infused bomba rice with rabbit and shellfish. Agricole Hospitality’s chef Ryan Pera followed with farinata under a bed of vegetables gleaned from Recipe for Success’ own Hope Farms. Next, Amalfi Ristorante Italiano & Bar chef Giancarlo Ferreraintroduced a red, white and green zucchini and tomato bread topped with burrata mousse that was constructed to resemble the Italian flag.

Bravo.

Then Le Colonial chef Charlie Ho ventured into carnivorous territory with ginger-scented sea bass in a lemongrass, lobster and coconut broth. Those in-the-know abandoned their silverware for chef Hoi Fung of Fung’s Kitchen’s Peking duck bao. Kiran’s chef Kiran Verma ended on a sweet and savory note with her rack of lamb and raspberry chutney.