For some, it’s never too early to start thinking about dessert. For anyone interested in a chance to get the pulse of contemporary American desserts, now is definitely the time to think about a unique afterhours event coming up in March.

The event is part of Fêtes des Chefs, a different approach to the celebrity chef fundraising gala being held for the first time by the John Besh Foundation.

The New Orleans chef invited his peers from high-profile restaurants around the country to prepare intimate dinners, for 20 guests each, in 10 private homes around New Orleans on March 21. Individual tickets cost $500 and there’s also a more casual “young supporters” party at the Uptown location of clothier Billy Reid for $145.

For dessert, guests of all these dinners will converge on Besh’s downtown seafood restaurant Borgne. This part of the evening doubles as an after party and as a more accessible standalone event that’s open to the public for a $60 ticket. For Besh Restaurant Group executive pastry chef Kelly Fields, who is coordinating the dessert party, it’s also a showcase of the most exciting talent working in her field. She’s recruited 10 pastry chefs from around the country to participate, including those who have inspired her own modern, markedly beautiful approach to desserts.

“Its rare to get this many (pastry chefs) together for an event like this,” said Fields. “This is an all-star roster, my favorite pastry chefs that you get to see all in one place.”

They represent different facets of the delicious discipline, from Angela Pinkerton, a consultant chef recently of the Michelin-starred Eleven Madison Park in New York, to William Werner of the acclaimed San Francisco bakery and patisserie Craftsman & Wolves. Each will prepare at least one dessert, and guests have the run of the room to sample at their own pace. This dessert party, which begins at 11 p.m., includes an open bar and live music.

Proceeds from Fêtes des Chefs support the John Besh Foundation’s programs, including its Chefs Move culinary scholarship and internship program for aspiring chefs from the city’s minority communities.

For tickets and details, see

Follow Ian McNulty on Twitter @IanMcNultyNOLA.