The third fundraiser in the Greasy Spoon Diner Supper Series is set for next Tuesday (May 19) at Save On Meats.

If you're not familiar with it, the monthly events bring some of the city's top chefs into the Gastown diner. These chefs take over the kitchen for one night and put a fine-dining spin on traditional diner fare. The spirited evenings are fundraisers for A Better Life Foundation. 

The event on May 19 features William Tse, who is executive chef at Centreplate @ BC Place Stadium and Sandbar Seafood Restaurant. He was formerly executive chef at Goldfish Pacific Kitchen, and before that, executive sous-chef at Joe Fortes.

You might recognize Tse from Chopped Canada Season One, in which he placed second.

If you're having trouble picturing what kind of food is served at the Greasy Spoon suppers, here are some photos from the last one.

One April 21, four chefs from the Earls Chef Collective took over the kitchen: Ryan Stone (formerly sous chef at the Pear Tree), Hamid Salimian (ex-Diva at the Met, who was voted Metro Vancouver's best chef in 2013 by his peers), David Wong (formerly of Oru), and Brian Skinner (formerly of the Acorn).

I attended as a guest of Earls and can attest that the food that evening was no ordinary diner meal. Have a look at the creative, fun, and delicious dishes that were on that night's menu:

Chef David Wong made a spot-prawn chowder with saffron potatoes, clams, caviar, dill oil, and oyster crackers. That's sea asparagus on the spoon! The soup was served with a jar of Central City Red Racer Pilsner.

The second course was a gluten-free take on fried chicken and waffles, courtesy of chef Hamid Salimian. The chef used his nextjen gluten-free baking blend to make this deliciously crisp buttermilk-marinated chicken resting on a waffle.

Earls's mixologist Cameron Bogue paired a classic (but alcoholic) Shirley Temple with the dish.

For the third course, chef Ryan Stone did a play on a dish he grew up with: pork chops and mushroom soup. He cooked pork belly sous vide and then made a mushroom terrine that was shaped in soup can.

The "soup" component of the dish came from a portobello stock with cream, which Stone aerated with a whipped-cream canister to avoid that gloppy cream-soup texture you might remember from childhood.

He served housemade pork cracklings in Campbell's Soup tins alongside the dish: a hit with Central City Red Racer IPA.

For dessert, chef Brian Skinner made a trio of gourmet whoppie pies: (from left) beet "velvet", vanilla and spring pea (delicious), and rocky road. Bartender Bogue paired this with a Frozen Paralyzer made from espresso and Frosted Flake-infused milk.

On May 19, chef Tse will be serving his own version of dinner classics. He'll be making a four-course meal for two seatings: the first at 5:30 p.m. and 8 p.m. Each seating costs $95 (plus service charges) and includes beverage pairings. All funds raised go to charity.

See the Greasy Spoon Diner Supper Series for tickets.