21 Chefs to Create a Stir in L.A. : Festival: Wolfgang Puck and other famous names in cooking to serve up a benefit for Meals on Wheels.

This Saturday evening 21 of the country’s most notable chefs will cook a benefit dinner for Meals on Wheels, the charity that delivers meals to the elderly. The American Wine & Food Festival, as the event is called, is organized by the Wolfgang Puck Charitable Foundation.

The American Wine & Food Festival will be held in casual style--outdoors on the “Western” set at Universal Studios (the invitations specify “western attire optional”). Anyone interested in attending should call (213) 652-3706 about seating availability. Tickets to this charitable event are $175 per person.

Here is a sampling of the dishes that will be served.

DEVILED FRIED OYSTERS WITH SPINACH AND PANCETTA

12 ounces pancetta

21 oysters

2 small bunches spinach, washed, well drained and cut julienne

1/2 cup shredded daikon

2 tablespoons white wine vinegar

1 tablespoon olive oil

1/2 teaspoon kosher salt

1 1/2 teaspoons cracked black peppercorns

1/4 cup oyster liquor

1 1/2 cups fresh white bread crumbs

1/8 teaspoon cayenne pepper

1/2 teaspoon paprika

1/4 teaspoon dry mustard

3 tablespoons Dijon mustard

Oil or clarified butter

Cook pancetta until crisp. Remove and drain on paper towels. Reserve 2 tablespoons pandrippings. Break pancetta into 1/2-inch pieces.

Wash oysters in cold water. Shuck and drain, reserving oyster liquor. Wipe bottom shells to remove any pieces of shell or sand. Arrange shells on platter or individual plates.

Combine spinach, daikon, vinegar, reserved pancetta drippings, oil, salt, 1/2 teaspoon pepper and oyster liquor. Divide salad mixture onto oyster shells.

Combine bread crumbs, cayenne, paprika, dry mustard and remaining 1 teaspoon pepper. Lightly coat oysters with Dijon mustard then lightly dredge with seasoned bread crumbs.

Cover bottom of large heavy skillet with 1/8 inch oil. When oil is hot, cook oysters on both side for few seconds only, being careful not to overcook. Drain oysters on paper towels.

Distribute oysters on top of salad already on shells. Garnish with pancetta pieces. Makes 6 to 8 servings.

CORIANDER CRUSTED TUNA ON COLD BLACK AND WHITE CHILE

6 (5-ounce) tuna steaks

Kosher salt

4 egg whites

1/2 cup cracked coriander

1/4 cup cracked black peppercorns

1/2 cup light olive or vegetable oil

Black and White Chile

Season tuna steaks to taste with salt. Beat egg whites until soft peaks form. Combine coriander and peppercorns on flat plate.

Heat large saute pan over moderately high heat. Add oil.

Dip tuna in egg whites, then dredge in coriander and peppercorns until lightly coated. When pan is very hot, sear tuna on each side quickly. Remove.

Spoon equal portions of Black and White Chile onto 6 plates. Slice tuna on bias and place 1 steak fanned out over chile on each plate. Makes 6 servings.

Black and White Chile

1/2 pound black turtle beans, cooked

1/2 pound white lima beans, cooked

3/4 cup diced red onion

3/4 cup thinly sliced green onions

3/4 cup diced peeled and seeded tomato

3/4 cup diced sweet red pepper

1/4 cup chopped chives

1/4 cup chopped parsley

3 tablespoons chile powder

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground coriander

Cayenne pepper

Olive oil

Combine black and white beans, red and green onions, tomato, sweet red pepper, chives, parsley, chile powder, cinnamon, coriander, cayenne and oil to taste. Makes about 5 cups.

NEW YORK STEAKS WITH PECAN MAPLE STEAK SAUCE

2 tablespoons molasses

1 tablespoon red wine vinegar

1 tablespoon chile powder

4 (10- to 12-ounce) New York steaks

Pecan Maple Steak Sauce

Combine molasses, vinegar and chile powder, mixing well. Brush onto steaks and allow to marinate 30 minutes. Broil or grill steaks to desired doneness. Serve with Pecan Maple Steak Sauce. Makes 4 servings.

Pecan Maple Steak Sauce

1/2 cup pecans

Dash cumin seeds

1/8 teaspoon coriander seeds

1/2 stalk celery, coarsely chopped

1 ounce mushrooms, coarsely chopped

1 plum tomato, coarsely chopped

1/4 small sweet potato, peeled and cut into small pieces

1/4 small yellow onion, coarsely chopped

1/4 bunch cilantro, stems removed

1 clove garlic

1/2 pasilla chile, stemmed and seeded

1/2 ancho chile, stemmed and seeded

1 chipotle chile, stemmed and seeded

1 1/2 cups chicken stock

1/2 teaspoon salt

1/8 teaspoon cracked black peppercorns

2 tablespoons maple syrup

1 teaspoon lime juice

Spread pecans evenly on baking sheet and bake at 300 degrees until lightly toasted. Allow to cool. Transfer pecans to food processor and process into coarse meal. Set aside.

Combine cumin and coriander seeds in dry skillet and lightly toast. Cool.

Combine toasted seeds, celery, mushrooms, tomato, sweet potato, onion, cilantro, garlic, pasilla, ancho and chipotle chiles, chicken stock, salt and pepper in large pan. Bring to boil, then reduce heat and simmer until vegetables are tender. Cool.

Transfer vegetable mixture to blender and puree. Return to saucepan and bring to boil. Reduce heat, add reserved ground pecans, maple syrup and lime juice, mixing well. Keep warm. Makes 1 3/4 cups.