Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

Green Almond Purée and Yuzu Kosho | Chef Otto Phan of Kyōten

Beef Fat Mayo, Radicchio, Colatura, and Fermented Grapes | Chef Thomas Carlin of Galit

Guajillo Árbol Salsa, Grains of Paradise Salsa Macha, and Grains of Paradise Crema | Chef Rishi Manoj Kumar of Bar Sótano

Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Pastrami Spice, Yukon Gold Potato, Onion, and Deli Mustard | Baker Sam Zeitlin of Zeitlin's Delicatessen

Gulf Crawfish-Shrimp Étouffée, Buttered "Geechie" Stone Ground Grits | Chef Damarr Brown of Virtue Restaurant

Buckwheat Koji Butter, Preserved Green Almond, Almond Milk, and Walnut Oil | Chef Luke Feltz of Smyth

Caramelized Parmigiano-Reggiano, Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, and Sweet Cicely | Chef César Murillo of North Pond

Soy Broth, Dried Shrimp, Zha Cai, Sesame Seeds, Mushroom, Garlic, Green Onion, Cilantro, and Chili Oil | Chef Eric “Chops” Wat of Lao Peng You

Russet Potato, Goat Cheese, Tamari Sour Cream, and Dill | Chef Won Kim of Kimski

Anchovy Butter, Roasted Garlic Aioli, and Beef Jus | Chef Ryan Brosseau of Dear Margaret

BBQ Aussie Goat, Onion, Cilantro | Chefs Victoria and Gerardo Salamanca of Café Tola

Black Garlic, Maitake Mushrooms, Sunchoke, Tamarind | Chef Jonathan Dockter of BOKA

Garam Masala, Pistachios, Pomegranate Molasses | Chef Bailey Sullivan of Monteverde

Vegetable Broth, Yangnyeom Sauce, Pickled Onion, Radish, and Jalapeño | Chef Kelly Jeun of Frasca Food & Wine

Umami Rich Salsa Macha, Bonito Flakes, and Queso Fresco | Chef Rico Torres of Mixtli

Wild Crawfish, Vanilla Tom Yum Butter, Pickled Mirliton, and Citrus Breadcrumbs | Chef Michael Gulotta of MOPHO