Benne Tahini, Barbecued Carrots, Sorghum Syrup, White Shoyu, and Lime | Chef Scott Bacon of Magdalena

Banana Leaf-Wrapped Rockfish, Paksiw Sauce, and Coconut Flakes | Chef Julie Cortes of Kaliwa

Pork Shoulder, Turnips, Tamarind Hoisin, Salsa Criolla, Hot Sauce, Ginger-Scallion Sauce, and Bao Buns | Chef Will Fung of China Chilcano

Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, and Sweet Potato Spirals | Chef Yuan Tang of Rooster & Owel

Dried Scallops and Shrimp, Chinese Sausage, Pepperoni, Spam, Ginger, Shallots, Garlic, and Bonito Flakes | Chef Nico Cezar of Tonari

Nixtamalized Butternut Squash, Pickled Almonds, and Squash Seed Horchata | Chef René González of Imperfecto

Chef Armani Johnson formerly of ABC Pony

Sour Pork, Coconut Rice, Fish Sauce, Lime, Peanuts, Scallions, and Green Lettuce Wraps | Chef Boby Pradachith of Thip Khao

Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe | Chef Andres-Julian Zuluaga of Blend 111

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound

Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca

Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes

Crab Fat, Lardo, Smoked Trout Roe, and Chive | Chef Paolo Dungca of Hiraya

Thyme, Bay Leaf, and Goat Cheese | Baker Rachel de Jong of Cou Cou Rachou

Chef Demetri Mechelis of Martha Dear

Wild Mushrooms, Grana Padano, Black Pepper, and Thyme | Chef Laine Myers of Oro

Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park

Fried Snakehead, Buttermilk Hot Sauce Marinade, Alabama White Sauce, and Oyster Sauce | Chef Bobo Catoe of Alewife