Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car

Cremini Mushrooms, Swiss Chard, Leek, Raclette | Bakers Alyssa and Teddy Applebaum of Elmendorf Baking Supplies

White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca | Chef Luke Fetbroth of Tonino

Greek Feta, Spinach, Fresh Herbs, Sesame Seeds | Baker Thomas Ferté of Michette

Shaved Ribeye, Pork Belly, Agedashi Tofu, Shiro Dashi, Tokyo Negi Onion, Nori, Scallion | Chef Tomo Shinoda of Yume Ga Arukara

Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe

Beet-Infused Vodka and Smoked Shishito Brine | Bartender Katie Weismann of Spoke Wine Bar

Pickled Eggplant, Stracciatella, Mortadella, Arugula, Focaccia | Chef Francesco Lucatorto of Ceci's Gastronomia

Chicken Ballotine, Chicken Feet Chicharones, Sticky Chicken Jus, Chicken Mayonnaise, Caramelized Onions, Cheddar Cheese, Sharp Greens | Chef Kimberly Plafke of Standing’s Butchery

Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles | Chef June Intrachat of Otus Thai Kitchen & Coffee

Shrimp, Salsa Verde, Oaxaca Cheese, Red Onion, Crema, Avocado, Criollo | Chef Francisco Aguilar of Simón

Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water | Bartender Justin Kato of RYLA

Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird