John Brandt-Lee of Avalon restaurant in West Chester had a late-night visit Wednesday.

Emeril LaGasse, who was in town for cooking demos at QVC, took his nine corporate chefs - nine!? - to dinner.

Seated at 10:30 p.m., the chefs ordered off the menu and Brandt-Lee sent out prosecco with barrata with his home-made tomato jam and also tripe and trotter risotto.

In all, they had seven courses and were there until 2 a.m.