Spiced Potato and Chickpea Salad | Restaurateur Lily Fasil of Buna Kurs Ethiopian Cafe

Rum, Sesame Horchata, Instant Coffee, Coffee Liqueur, Candied Espresso Beans | Bartender Daniel Gonzalez and Pedro Tobar of Providencia

Tomato Sauce, Nicola Potatoes, Mozzarella, Parmesan, White Onions, Oregano | Baker Ashley Patino of Pizza Bones

Avocado Sorbet, Soursop Yogurt Mousse, Fish Sauce Caramel, Black Pepper Streusel | Pastry Chef Susan Bae of Moon Rabbit

San Marzano Tomatoes, French Shallots, Parsley, Olive Oil, Sea Salt | Chef Matt Diaz of Bar Birba

Blood Orange Crème Mousseline, Blood Orange Pâte de Fruit, Tuile | Pastry Chef Bella Paul of Annabelle

Country Ham XO, Labne, Cilantro, Lemon Basil | Chef Grayson Tharington of Alewife

Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil | Chef Nicholas Fulginiti of District Winery

Bluefin Tuna, Avocado, Demi-Sec Tomatoes, Red Onions, Peanut Leche de Tigre, Ají Verde, Tomato Dashi, Achiote Oil, Cilantro, Green Plantain Chips | Chef Pablo Corrales of Lillian

Linguica Sausage, Pastrami, Swiss Cheese, Hot Mustard, Portuguese Roll | Butcher Kyle Morse of The Mayor Meats

Arborio Risotto, French Shallot Soubise, Grilled French Shallots, Huacatay Oil | Chef Arnaldo Castillo of Tio Lucho’s

Coconut-Washed Rum and Whiskey, Epic Mango, Shio Coconut, Mango Gummy Bear | Bartender Deke Dune of Allegory

California Almonds, Vanilla Ice Cream, Cara Cara Oranges, Raspberries | Pastry Chef Margarita Manzke of République

Taleggio Fonduta, Spiced Date Purée, Brown Butter California Almonds | Chefs David LeFevre and Joshua Pressman of Manhattan Beach Post

Ras El Hanout-Spiced Chicken, Kale, California Almond Royal Cake, Phyllo, Edible Flowers, Radish Blossoms, Buckwheat | Chef Mourad Lahlou of Aziza

California Almond Tempura, Celery Root Purée, California Almond Oil, Lemon, Matcha Salt | Chef Craig Hopson of Electric Bleu

California Almond Romesco, Braised Baby Leeks, ‘Nduja, Pecorino Romano, Garrotxa | Chef Max Blachman-Gentile of Jules