Chickpeas, Lavender, Coriander, San Marzano Tomatoes, Basil | Chef Edouardo Jordan of Salare

Nutella Mole, Red Onion, Arugula, Lemon, Olive Oil | Chef Jason Dady of Jason Dady Restaurants

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

Wild Mushrooms, Blackberry Preserves, Venison Jus, Sweet Herbs, Pumpkin Seeds | Chef Jason Bond of Bondir

Béchamel, Salsify Purée, Chimichurri, Parmigiano-Reggiano | Chef Evan Allumbaugh of Che Fico

Salt Baked Carrots, Picholine Olive Dulche de Leche, Black Pepper and Cherry Glaze, Whipped Lardo | Chef Greg Biggers of Chestnut Provisions at Sofitel

Strozzapreti, Black Trumpet Mushrooms, Parmesan, Parsley, Watercress | Chef Fernanda Tapia of Comedor

Smoked Sunflower, Spiced Heirloom Carrot, Pickled Mushroom, Petite Herbs | Chef Allison Trent of Ysabel

Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro | Chef Nong Poonsukwattana of Nong's Khao Man Gai

Diva Cucumbers, Mead-Pickled Rose Petals, Rice Vinegar | Chef Vince Nguyen of Jolie Laide

Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry

Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives | Chef AJ Voytko of The Porter

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder

Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes | Chef Bonnie Morales of Kachka

Truffle, White Soy Ponzu, Shiso, Foie Snow | Chef Trent Pierce of Roe

Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk