Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Laura Chenel Goat Cheese, Fava Beans, Sunchokes, Green Garlic, and Celery | Chef Bonnie Morales of Kachka

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts | Chef Juan Rendon of Gwen

Serrano Chile, Chives, Frites, and Lemon | Chef Ari Kolender of Found Oyster

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