THE PARTY Addison at The Grand Del Mar hosted a six-course prix-fixe dinner prepared by a who’s-who list of chefs to benefit the Bocuse d’Or USA Foundation. THE GUEST OF HONOR Michelin men were in the house. Providence chef Michael Cimarusti and Cyrus’ Douglas Keane made the commute, but it was the return of former El Bizcocho golden boy and James Beard Award winner Gavin Kaysen, who’s now wowing patrons at Café Boulud in Manhattan, that really had guests wanting more. THE SCENE Extravagance was an understatement. Diners practically fell out of their seats after trying Kaysen’s Maine peekytoe crab dish and current Addison Executive Chef William Bradley’s choux pastry with smoked bacon and sherry. Those who donated six Gs got to sit at the Chef’s Table to watch the masters at work. BEST IN SHOW The event raised $20,000 for Bocuse d’Or, which is devoted to sustaining excellence in the world of classic cuisine. Sweet, indeed. Photography by Melissa Jacobs/sandiegophoto.com