Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red

Mole Negro, Plátano Macho, Escabeche, and Nixtamal Tortillas | Chef Julio Hernandez of Maix De La Vida

Kombu, White Chocolate, Coconut Fat, and Trout Roe | Chef Jake Howell of Peninsula

Bay Laurel and Sorghum-Cured Egg Yolk | Chef Colby Rasavong of Audrey

Smoked Bologna, Ham Hock Terrine, Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño | Chefs Chad Newton and Gracie Nguyen of East Side Bahn Mi

Chicken Katsu, Japanese Curry, Mayonnaise, Pickled Ginger, Scallion, and Milk Bread | Chefs Leina Horii and Brian Lea of Kisser

Uni Butterscotch, Uni Bottarga, and Furikake | Chef Brian Baxter of The Catbird Seat

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