Today is the big day for food writer Hank Shaw and Grange Executive Chef Michael Tuohy.
At 3 p.m., the two will compete in a Iron Chef America-style cooking competition, although both know the secret ingredient - wild duck.
Neither are divulging how they plan to prepare their dishes, but I do know one thing - I will taste superb cooking today.
I was asked to judge the competition, along with my colleague Rick Kushman, well-respected food and wine expert Darrell Corti and Bob McLandress of the California Waterfowl Association.
Check back later on this blog to learn who won and which were the favorite dishes.
Tuohy and Shaw also will be teaming up this evening to serve a five-course prix-fixe duck dinner at Grange. Cost is $65 per person, with 10 percent of the proceeds going to the California Waterfowl Association.