Pecorino Romano PDO Fonduta, Green Harissa, Hazelnuts | Chef Craig Richards of Lyla Lila

Brined Pork Chop, Cornbread Purée, Compressed Watermelon, Panzanella Salad, Tomato-Watermelon Vinaigrette, Pickled Watermelon Rind | Chef Jacob Coronado of Nobie’s

Okra, Sungold Tomatoes, Scallions, Preserved Lemon Jus | Chef Tajeh Porter of Nura

Fried Oyster Mushrooms, Tomato, Lettuce, Giardinera, Milk Bread | Chefs Princess Fludd and Patricia Rosa of Strange Delight

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Cured Giblets, Rabbit Gravy, Spring Onions | Chef Geoff Davis of Burdell

Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table

Chicken, Zummo's Sausage, Blue Crab, Filé, and Herb Rice | Chef Tiffany Derry of Roots Southern Table

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping | Pastry Chef Becky Pendola of Virtue Restaurant

Gulf Crawfish-Shrimp Étouffée, Buttered "Geechie" Stone Ground Grits | Chef Damarr Brown of Virtue Restaurant

Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's

French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo

White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha

Crawfish Étouffée with Ramp Rice | Chef Drake Leonards of Eunice

Hot Chicken Paste and Tabasco-Spiked Hot Honey | Chef Jean-Paul Bourgeois of Blue Smoke