Good food, great setting...what more could you ask for than what's coming to Yosemite National Park and The Ahwahnee Hotel in January, when top chefs from across the country gather for a culinary celebration.

The 26th annual Chefs' Holidays series runs from January 9 to February 4 with a menu that will tantalize most "foodies." The celebration is designed to showoff and celebrate the range of styles, personalities and trends that characterize the American culinary scene.

Twenty-nine chefs and culinary professionals from Boston to Los Angeles will be displaying their skills and talents over a series of eight sessions. For each session guests are invited to enjoy a "Meet the Chefs" reception, three educational cooking demonstrations and tastings, a behind-the-scenes kitchen tour, and a five-course Gala Dinner prepared by the chefs and paired with four wines, served by candlelight in The Ahwahnee's grand Dining Room.

Of course, considering the setting and the culinary talent, this event is not for everyone.

The cost, which includes either two- or three-night packages, starts at $695 if you're looking to stay at Yosemite Lodge at the Falls or $995 if you want a room at The Ahwahnee. That pricing gets you lodging and admission for two of the events.

Tickets for the Gala Dinner are available for $269 per person, including tax and gratuity.

For information or reservations, call 801-559-4903 or visit this site.

Here's a breakdown of the sessions:

WHEN: Session 1: January 9-11, 2011 ~ "Chefs of Pat Kuleto Restaurants"

A collaborative dinner featuring one course from each chef: Percy Whatley—The Ahwahnee; Mark Franz & Emily Luchetti (pastry)—Farallon, San Francisco, CA; Parke Ulriche—Waterbar, San Francisco, CA; Adam Mali*—Nick's Cove, Point Reyes, CA. Moderator: Pamela Wischkaemper, Culinary Consultant.

Session 2: January 12-13

Headliner: Michael Tusk*—Quince, San Francisco, CA; Demonstrators: Colin Ambrose—Estia's Little Kitchen, Sag Harbor, NY; Jesse Ziff Cool—Flea Street Cafe, Menlo Park, CA. Moderator: Pamela Wischkaemper.

Session 3: January 16-18

Headliner: Michael Cimarusti*—Providence, Los Angeles, CA; Demonstrators: Ariane Duarte—CulinAriane, Montclair, NJ; Scott Youkilis—Maverick/Hog & Rocks, San Francisco, CA. Moderator: Izabela Wojcik, Director of House Programming, James Beard Foundation.

Session 4: January 19-20 ~ "Culinarians from the San Francisco Ferry Building"

Headliner: Traci Des Jardins—Jardiniere & Mijita; Demonstrators: Peg Smith & Sue Conley—Cowgirl Creamery/Sidekick; Michael Recchiuti—Recchiuti Chocolates. Moderator: Izabela Wojcik.

Session 5: January 23-25

Headliner: Tony DiSalvo—Whist, Los Angeles, CA; Demonstrators: Douglas Keane—Cyrus, Healdsburg, CA; Annie Somerville—Greens, S.F. CA. Moderator: Barbara Fairchild, Editor in Chief, Bon Appetit magazine.

Session 6: January 26-27 ~ "Taste of LA"

A collaborative dinner featuring one course from each chef. Host Chefs: Executive Chef Percy Whatley and Pastry Chef Paul Padua—The Ahwahnee; Guest Chefs: Neal Fraser—Grace, Los Angeles, CA; Suzanne Goin—Lucques, Los Angeles, CA; David Lentz*—The Hungry Cat, Los Angeles & Santa Barbara, CA. Moderator: Barbara Fairchild.

Session 7: January 30-February 1

Headliner: Barbara Lynch*—No. 9 Park, Boston, MA; Demonstrators: Jerry Traunfeld—Poppy, Seattle, WA; Elizabeth Falkner—Citizen Cake & Orson, San Francisco, CA. Moderator: Andrew Friedman, Author.

Session 8: February 2-3

Headliners: Duskie Estes & John Stewart—Zazu/Bovolo/Black Pig Meat Co, Sonoma County, CA; Demonstrators: Brandon Miller—Mundaka, Carmel, CA; Andrew Kirschner*—Wilshire, Los Angeles, CA. Moderator: Andrew Friedman.