The four-course experience features a charred corn cheesy chowder served with corn riblets; two corn tortillas topped with elote and mixed mushrooms, queso fresco, cilantro, Tajin, and chipotle crema; Puerto Rican fish polenta served with red snapper chicharron, asparagus, and truffled popcorn; and a mouthwatering dessert still to be announced.

Tickets are $99 for the chef’s table or $89 for communal seating, including gratuity and alcoholic beverages.

 For tickets and more information, please visit arcculinary.com/chef-experience-dinners/