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

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

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

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

Pistachio-Crusted Black Cod with Zucchini, Pecorino Romano PDO Fonduta, Tomato Sauce, Basil | Chef Steve Samson of Rossoblu

Pea Purée, Green Garlic-Onion Relish, Honey, Chives | Chef Frank Hermosilla of Theodore Rex

Chef Keiji Tsukasaki of Ltd Edition Sushi

Sesame Seeds, Shredded Cabbage, Chile Oil, Sweet Mayonnaise, Lemon | Chef Victor Steinbrueck of Local Tide

Esquites, Grilled Pineapple Salsa, Heirloom Blue Corn Tortilla | Chef Gonzalo Campos of TRIBUTE at The Houstonian

Corn Quinoa, Cactus Escabeche, Cherry Tomato Confit, Epazote | Chef Gonzalo Campos of TRIBUTE at The Houstonian

Catfish, Vermicelli Noodles, Hard-Boiled Eggs, Fish Sauce, Pearl Onions, Lotus Root, Chickpea Fritters, Fresh Herbs, Lime | Chef Suu Khin of Burmalicious

Jerk-Spiced Redfish Collars and Habanero Butter | Chef Lucas McKinney of Josephine’s Gulf Coast Tradition

Brown Butter, Endive, Ruby Grapefruit | Chef Cornelia Suhr of The Surf Club

Marinated Turbot, Avocado Crema, Pickled Mustard Seeds, Cilantro | Chefs Hedy and Talia Trovato of Coppia

Charred Brocollini, Tomato-Corn Salsa, Beet Citronette | Chef Vishwatej Nath of Delaware North at Progressive Field

Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill

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

Roasted Carrot Purée, Creamed Kale, Goat Cheese, Toasted Pistachios | Chef Nick Dlugoss of Betts at Kimpton Schofield Hotel