Laura Chenel Goat Cheese, Lemon, Fonduta, Spring Onions | Chef Freedom Rains of A Mano

Kale and Whipped Laura Chenel Goat Cheese | Chef Justin Ramirez of Ava Gene’s

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Blood Sausage, Sauerkraut Butter, Caramelized Onions, and Burnt Apple | Chef Marc Sheehan of Loyal Nine

Tabasco, Garlic, Cilantro, and Scallions | Chef Danielle Walker of Walker’s Maine

Shrimp, Soft-Boiled Egg, Avocado, Gold Potato Ají Mix, Crab Salad, Anticucho Aïoli | Chef Henry Hané of B Bistro + Bakery

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