Grilled Heirloom Summer Beans, and Pistachio-Rosemary Salsa Verde | Chef Townsend Wentz of Oloroso

Fermented Plums, Green Garlic Pistou, and Morel Mushrooms | Chef Chris Kearse of Forsythia

Lemongrass Veal Sausage, Shaved Veal, Spelt Noodles, Pho Broth, Tomatoes | Chef George Madosky of Fork

Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar

Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's

Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms | Chef Michael Toscano of Da Toscano

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano

Sunflower Seeds, Caviar, and Crab Chips | Chef Jamie Bissonnette of Toro

Tomato Salad, Cucumbers, Basil, and Mint | Chef Michael Lombardi of SRV

Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave

Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

French Butter Tamal, and Brown Butter-Salsa Macha Curry | Chef Alan Delgado of Oxomoco

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana

Herbs, Pickled Elderberry Seeds with Lentil Salad | Chef Taylor Thornhill of Bateau

Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor