Mozzarella, Jalapeño, Pickled Red Onion | Chef Robert Trevisanutto of Well Bread Restaurant Group

Tomato Water, Pickled Onions, Chile Arbol Sauce, Compressed Cucumber, Finger Limes | Chef Andrew Zarzosa of The Betsy Hotel

Onion Cream Cheese, Green Apple, Jicama, Roasted Cherry Tomato, Arugula, Lemon Vinaigrette | Chef Patrick Harvard of Omni Houston Hotel

Garlic-Cream Cheese, Osetra Caviar, Chives | Chef Donny Farrell of Lettuce Entertain You

Plantains, Green Onions, Sour-Orange-Persimmon Mojo | Chef James McNeal of Over/Under

Leek, Sicilian Pistachio Cream Cheese, Radicchio, Cured Pepperoncini | Chef Andrea Solimeo of Pizza Gemelle

Tomato, Cabbage Salad, Fresh Herbs | Chef Briana Volk of Portland Hunt + Alpine Club

Cherry Tomatoes, Jalapeño, Garlic, Basil, Parsley | Chef Ralph Scamardella of Tao Group Hospitality

Pork Sausage, Cabbage, Tamarind-Chile Sauce, Cucumber, Green Beans | Chef Curtis Rhodes of Lil’ Laos

Coffee and Brown Butter Cream Cheese, Sage, Honey, Black Pepper | Chef Jackie Carnesi of Roberta's Pizza

Confit Garlic-Lemon Cream Cheese, Cured Egg Yolk Torchon, Pickled Fresno Chili, Mint | Chef Daniel Cutler of Ronan

Quick Cured Salmon, Roma Tomato, Green Onion, Sesame Seed | Chef Kiki Aranita of Poi Dog Philly

Mackerel, Sushi Rice, Ginger, Green Scallion, Soy Sauce | Chef Masayuki Komatsu of Hiyakawa

Montreal-Style Brisket, Provolone, Grain Mustard | Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs

Shiso Powder, Koji Mousseline, Venison Takoyaki, Braised Daikon, Mushroom, Caviar Butter | Chef Ricardo Heredia of Salted Pig American BBQ

Flank Steak, Refried Beans, Salsa Macha Cream Cheese, Pico de Gallo, Avocado | Chef Gustavo Romero of Nixta Tortilleria

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon

Soft Poached Egg, Charred Kale, Herb Gremolata | Chefs Jamila Ross and Akino West of Rosie's