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

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

The Chicken Supply | Seattle, WA

White Miso, Sherry Vinegar PDO from Spain, Citrus Yogurt, Sesame Seeds, Parsley | Chef John White of Jaleo

Almond Salsa, Allium Confit, Mint Purée, Rosie’s Vinaigrette, Parsley | Chef Melven Batocabe of Rosie Cannonball

Charred Sweet Corn, Plums, Sour Corn Sabayon, Pecorino Romano PDO, Basil Oil | Chef Joseph Bliffen of Cora

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

Ricotta, Pecorino Romano PDO, Béchamel, Basil Purée, Zucchini Pesto, Pepper Jam, Breadcrumbs, Fresh Herbs | Chef Aaron Bludorn of Bludorn

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

Ground Pork, Ginger, Garlic, Thai Chile, Soy Sauce | Chef Ron Yan of Tolo

Cipollini Onions, Sherry Vinegar Romesco, Hazelnuts, Chives, Fried Tarragon | Chef Austin Adler of Maple & Ash

Miso Beurre Blanc, Pistachio Purée, Finger Lime, Licorice Root Powder | Chef Kevin McWilliams of Laurel

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Parsley Butter, Spearmint, White Vinegar, Sea Salt | Chef Chris Cote of Pearl Street Supper Club

Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, and Pickled Carrots | Chef Andrea Shackelford of Harvest Seasonal Kitchen

Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro | Chef Niven Patel of Ghee