Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro | Chef Niven Patel of Ghee

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro | Chef Gabrielle Maeda of State Bird Provisions

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple | Chef Alan Delgado of Xilonen

Green Emmer Shoyu Glass, Beef Tallow, and Pink Lady Apple | Chef Kevin Fink of Hestia

Black Winter Truffles, Brown Butter Bits, and Fresh Herbs | Chef Greg Baxtrom of Olmsted

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

Chickpea Batter-Fried Chile, Chanterelles, Amul Cheese, Tamarind-Date Chutney, Spicy Mayonnaise, and Shoestring Potatoes | Chef Eric Valdez of Dhamaka

Braised Lamb Neck, Roasted Lamb Loin, Farro, White Balsamic, Pickled Ramps, and Shallot | Chef James Kent of Crown Shy

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula

Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY

Corn Husk Glaze, Chile Costeño, Mole Rojo | Chef Alan Delgado of Oxomoco

Braised Aussie Beef Short Rib, Egg, Bean Sprouts, and Seaweed | Chef Jae Lee of Nowon

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger