White Beans, Caramelized Onions, Fennel, Celery, Roasted Leeks, Seaweed Dashi, Baguette Crumble, Espelette | Chef Mike Godlewski of EYV Restaurant

Crème Anglaise, Lemon Curd, Vanilla Mascarpone, Lemon-Cardamom Streusel | Pastry Chef Rachel Walton of DiAnoia's Eatery

Whipped Ricotta, Olive Oil, Pine Nuts, Lemon Zest, Toasted Baguette | Restaurateur Aaron Gottesman of Solera Wine Co.

Fried Pork Shanks, Chile Caramel, Chopped Peanuts, Fresh Herbs | Chefs Ariel Alexander and Cody Maze of Stuntpig

Ají Panca-Marinated Beef Tenderloin, Taro Root Purée, Shallot Escabeche, Chile Oil, Mint Chimichurri, Crispy Sweet Potatoes | Chef Elizabeth Sestito of Lilith

Farmers Cheese, Fresh Herbs, Caramelized Onions, Sour Cream | Chef Olive Visco of Polska Laska

with Membrillo Agrodolce | Pastry Chef Ginger Fisher Baldwin

Duck Liver Mousse, Sour Cherry, Chestnut-Hazelnut Cream, Pine Cone Syrup, Rosemary Breadcrumbs | Chef Drew Robinson of Fish nor Fowl

Poached Shrimp, Grilled Watermelon, Avocado, Watermelon Leche De Tigre, Espelette, Pea Shoots | Chefs Jamilka Borges and Lizzie Sestito of Lilith

Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo | Chef Marcella Ogrodnik of Duo’s

Scottish Steelhead Trout, Smoked Almonds, Fresh Herbs | Chef Nik Forsberg of Fet-Fisk

Pickled Guindillas, Leek Ash Aïoli, Lemon, Chives, Baguette | Chef Nathan Hobart of Morcilla

Salsify Custard, Saffron-Chorizo Sauce, Herb Salad | Chef Jamilka Borges of Spoon

Baker Neil Blazin of Driftwood Oven

Royal Basmati Polenta, Puffed Basmati, and Golden Raisin Chutney | Chef Jamilka Borges of Spoon

Chicken Liver, Hearts, and Gizzards, Pearl Barley, and Ramp Butter | Chef Curtis Gamble of Station

Mustard-Almond-Yogurt Sauce and Chives | Chefs Kate Lasky and Tomasz Skowronski of Apteka

Red Miso Ice Cream, Poached Granny Smith Apples, Sesame Oil, Toasted Sesame Seeds | Pastry Chef Chad Townsend of Millie's Homemade Ice Cream