Laura Chenel Goat Cheese, Artichoke Hearts, Mint, Spring Onion, Salsa di Noci, and Walnut Brown Butter | Chef Ryan Pollnow of Flour + Water

Koji Marinade, Salsa Macha, Chicken Salt, and Lemon | Chef Spencer Bezaire of Eszett

Red Sauce, Spring Onion, Smoked Fresno, and Tarragon | Chef Brandon Pettit of Delancey

Brown Butter, Chicatana Salsa Macha, and Xnipec | Chef Chuy Cervantes of Damian

Laura Chenel Goat Cheese, Parmesan, Mozzarella, Swiss Chard, and Red Onions | Chef Tracey Harada of Love & Salt

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird

Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds | Chef Alexander Hong of Sorrel

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