Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs | Restaurateur Michael Ciapciak of Bang Bang Pie & Biscuits

Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins | Chef Rick Ortiz of Antique Taco

Merguez, Caramelized Shallot, Caciocavallo, Paprika Jus, Fresh Herbs | Chef Brian Ahern of Boeufhaus

Maryland Oysters, Tomato Butter, Bacon Butter, Lettuce Butter | Chef Gabriel Freeman of Scofflaw

Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon | Restaurateur Donna Lee of Brown Bag Seafood Co.

Salsa Verde, Tangerine, Lemon, Fresh Herbs | Chef AJ Walker of Publican Anker

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Smoked Chestnut Consommé, Smoked Trout Roe, Basmati Rice, Sour Cream, Lime Zest | Chef Ryan Pfeiffer of Blackbird

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star

Braised Beef Belly, Vegetable Escabeche, Rajas con Crema, Avocado Purée, Corn Tortillas | Chef Jonathan Zaragoza of Birrieria Zaragoza

Spicy Coconut, Braised Lacinato Kale, Brassica Flowers | Chef Carlo Lamagna of Magna

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