Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

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

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Black Garlic, Maitake Mushrooms, Sunchoke, Tamarind | Chef Jonathan Dockter of BOKA

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs | Chef Tyler Akin of Stock Restaurants

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Barley Miso Wagyu with Dashi, Enoki Mushrooms, Honey Truffles, Chive Oil | Chef Drew Adams of Bourbon Steak DC

Black Garlic, Pickled Onions, Caper-Oroshi Salsa | Chef Emily Yuen of Bessou

Charcutier Antonio Fiasche of Tempesta Market

Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna