Lovage Dressing, Chervil Salt. Pea Salad, Ticklemore Cheese, and Pea Flowers | Chef James Lowe of Lyle’s

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger | Chef Sam Kang of Bar Wayō

Brown Sugar Syrup, Crushed Peanuts, and Olive Oil | Chef Richard Ho of Ho Foods

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants

Ricotta and Chile Sauce | Chef Greg Baxtrom of Olmsted

Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

with Poached Turnips | Chef Hari Cameron of a(MUSE.)

Smoked Oat Milk, Chocolate Cookie, Cultured Cream, Vanilla, and Salt | Chef Hari Cameron of a(MUSE.)

Braised Beef, Crab Fat Sauce, Bell Peppers, Fish Sauce, and Scallions | Chef Alvin Cailan of The Usual

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son

Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta | Chef Eric Bolyard of La Compagnie des Vins Surnaturels

Geoduck, Preserved Lemon, Chives, Calamansi Lime Juice, and Sherry Vinegar | Chef Jamie Bissonnette of Toro

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage