Chef Bonnie Morales of Kachka

Carolina Gold Rice, Fennel Fumet, Smoked Trout Roe | Chef Michael Fojtasek of Olamaie

Burgundy Truffle and Saint-André Mousse | Chef Nicolas Delaroque of Nico

Sturia Caviar, Frozen Milk, Vodka Cream | Chef Nicholas Elmi of Laurel

Cervena Venison, Ground Mushrooms, Cucumber-Wasabi Raita, Bourbon-Habanero Hoisin Sauce, Emmi Roth Raclette, Le Grand Cru, Onion Focaccia | Chef Elizabeth Falkner of Falk Yeah! Productions

Lion’s Mane Mushroom and Charred Bread Broth | Chef Kevin Fink of Emmer & Rye

Meyer Natural Beef, Ponzu Tomatoes, Char-Glazed Onions, Emmentaler, Nori Aïoli | Chef Jason Dady of Jason Dady Restaurant Group

Mushrooms, Chile Jam, Coconut Cream, Lemongrass, Lime, Fresh Herbs | Chef Leah Cohen of Pig & Khao

Runny Yolk, Gribiche, Caviar, Crème Fraîche, Toasted Brioche | Chef Pete Coenen of Cherry Circle Room

Peking Duck, Mushrooms, Teriyaki Mayonnaise, Wild Blueberry-Hoisin Ketchup, Cabbage Slaw | Chef Jennifer Cox of Levy Restaurants

Squid, Rock Shrimp, Mussels, Clams, Carrots, Daikon, Salted Peanuts, Puffed Rice, Mango Chutney, Fresh Herbs | Chef Floyd Cardoz of The Bombay Bread Bar

Pork Belly, Shiitake Mushrooms, Soft-Boiled Eggs, Steamed Rice, Chile Oil | Chef Trigg Brown of Win Son

Wagon Wheel Fondue, Hot Sauce, Charred Allium Powder, Spicy Greens | Chef Stuart Brioza of State Bird Provisions

Salsa Macha, Provel Cheese, Fingerling Potatoes, Sesame Seeds | Chef Justin Bazdarich of Oxomoco

Seafood Sausage, Potato Chips, and Potato-Celery Root Sauce | Chef Maksut Aşkar of Neolokal

Chef Einat Admony of Kish-Kash

Chef Nick Santangelo of Jake Melnick’s Corner Tap

Duck Confit, Chipotle-Cheese Sauce, Chopped Onion, Radishes, Tortilla Chips | Chef Josh Peterson of Motor Bar and Restaurant at the Harley Davidson Museum