This wasn't your typical hot-wings-and-nachos fare. Last Thursday, a Super Bowl experience for the ages took place at Bourbon Steak, a restaurant at the Fairmont Scottsdale Princess Resort. Chefs Charlie Palmer and Michael Mina hosted the inaugural "Super Bowl Culinary Kickoff," a star-studded dinner raising funds for The Culinary Institute of America.

Among the attendees were former NFL stars Marshall Faulk, Ronnie Lott, Eric Dickerson and Rich Aurilla. Former Super Bowl-winning coach Dick Vermeil, current Oakland Raider Charles Woodson were also present, along with former Heisman winner Tim Tebow and sports anchor Sage Steele.

Guests were treated to an intimate, three-course menu with wine pairings selected for each course. Music for the night was provided by Michelle Branch. Check out the slideshow below for pictures from the event, including the exquisite menu items.

Super Bowl Culinary Kickoff

Chefs Palmer And Mina With Faulk And Woodson

Chefs Charlie Palmer and Michael Mina, pictured here with former NFL running back Marshall Faulk and current Oakland Raider Charles Woodson, worked together as hosts of the Super Bowl Culinary Kickoff.

MARSHALL FAULK AND MICHAEL MINA

Chef Michael Mina, pictured here with Marshall Faulk, is a former James Beard Award winner and runs a company of 18 different conceptual restaurants. He's also an outspoken San Francisco 49ers fan.

HEISMAN HEROES

Former Heisman winner Tim Tebow, now a contributor to ABC's Good Morning America and an analyst for the SEC Network, stops for a photo with fellow Heisman winner Charles Woodson.

EVENING ENTERTAINMENT

Michelle Branch, a Grammy Award-winning singer-songwriter, provided acoustic tunes for the reception.

WORLD-CLASS MENU

Four different chefs collaborated on the courses presented at the dinner.

FIRST COURSE

The first course of the elaborate menu was a presentation of wild mushrooms with Oak Creek cress, parmigiano-reggiano, and miso broth.

SECOND COURSE

Following the opening course was a plating of spice-crusted duck breast, paired with braised endive and natural jus. This course was created by event co-host Chef Charlie Palmer.

THIRD COURSE

Chef Mina's contribution to the meal was the Miyazaki Wagyu striploin, complimented with Szechuan lobster, violet mustard croquettes, and golden garlic.