For this first event, Unger will use rack of lamb. [Shawn Doyle], chef owner of The Savory Grille, will turn lamb shoulder into lamb "bangers" and pot-au-feu. [Michael Corrigan], executive chef at Glasbern Inn, will work with Glasbern-raised lamb. His cuts will be the sirloin and lamb shank, which he says are "underused but very flavorful."

Other chefs participating in the inaugural night of kitchen capers include Abruzzi Sous Chef Alex Moccia, who will prepare an amuse-bouche (a small, one-bite taste of a soft, whipped French cheese with lambs lettuce, blood orange and 20-year-old balsamic vinegar) and Savory Grille Sous Chef Eric Stemp, who will prepare the dessert course of Rosemary-Scented Panna Cotta with a Balsamic- Blackberry Compote.

2 Photos by Don Fisher The Morning Call; 1. AUSTRALIAN LAMB RACK is one of the dishes to enjoy during the "Three Chefs/Three Courses' event in Coopersburg. 2. CHEFS JEFF UNGER Abruzzi on Main (left); Shawn Doyle, Savory Grille (center) and Michael Corrigan, Glasbern,+ will team up for the big night.