Rice Noodles, Brisket, Beef Meatballs, Onions, Scallions, Cilantro, Bean Sprouts, Thai Basil, Jalapeños, Lime | Restaurateur Quyen Phan of Vinason

Fennel Pork Sausage, Turnip Soubise, Jalapeño-Cherry Relish, Yu Choy, Basil | Chefs Leah Engel and Alex Halmi of Cafe Lolo

American Lamb, Whipped Potatoes, Basil, Goat Cheese, Cherry Tomatoes, Ratatouille Sauce | Chef Brian Doherty of Landmark Event Co.

Shiitake Mushrooms, Napa Cabbage, Bok Choy, Baby Spinach, Shanghai Sauce, Caramelized Onions, Scallion Oil, Crispy Scallions | Chef Tiffany Hu of Cardoon

Chicken Wings, Honey, Candied Walnuts, Puffed Rice, Scallions | Chef Kyle Fong of Delancey and Essex

Mushroom Conserva, Burnt Scallion Vinaigrette, Duck Egg Caesar Dressing, Parmesan, Bonito, Cured Duck Egg Yolks | Chef Dan Mallahan of Driftwood

Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju

Whipped Feta, Salsa Macha, Cilantro, Chives | Chef Jeff Potts of Haerfest

Chile-Hazelnut Salsa, Lime, Cilantro | Chef Jordan Waters of The Walrus and the Carpenter

Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s

Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel | Chef Ryan Pearson of The Lotte Hotel

Negro Mole, Shiso, Tortillas | Chef Janet Becerra of Pancita

Enoki Mushrooms, Tsuyu, Unio, Sansho Pepper, Lemon | Chef Brady Williams of TOMO

White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint | Chef Liam Byres of ELDR and Raccolto

Jalapeños, Queso, Pico de Gallo, Guacamole, Ancho-Lime Crema | Chef Lupe Flores of Situ Tacos

The Chicken Supply | Seattle, WA

Sweet Onion Purée, Kalua Spring Onions, Nukazuke Vinaigrette, Beef Jus Tare | Chef James Huffman of Canlis

Almond Milk Vadouvan, Pickle Kohlrabi, Apples, Fresno Chiles, Curry Crab Oil, Chives | Chef Johnny Courtney of Atoma