Asiago PDO Fonduta, Ramp Pesto, Speck | Chef Al Di Meglio of Barano

dipped in Asiago Stravecchio PDO | Chef Michael Toscano of Da Toscano

Asiago Espuma, Bordelaise, and Black Truffle | Chef Michael Beltran of Navé

Asiago, Charred Tomato Sauce, and Fried Shallots | Chef Silvia Barban of LaRina Pastificio & Vino

Asiago All'Aglio Dolce, Prosciutto, English Peas, and Garlic | Chef Michael Pirolo of Macchialina

Asiago Fonduta, Black Pepper, and Extra Virgin Olive Oil | Chef Jackson Kalb of Ospi

Wild Mushrooms, Shallots, Guanciale, and Cream Sauce | Chef Annie Waugh of Tortello

Braised Rabbit, Leeks, Harissa Vinaigrette, and Swiss Chard | Chef Michael Lombardi of SRV

Asiago Frico, Quail Egg Yolk, and Basil | Chef Ciro Fedora of CAPO Restaurant & Supper Club

Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes | Chef Earl Ninsom of Phuket Cafe

Mango, Pickled Red Onion, Cilantro, Mango-Habanero Salsa, Avocado, and Corn Tortilla | Chef Ricardo Valdes of Raiz

Mango, Macadamia Nuts, Coconut Rice Crisp, and Green Chile-Mango Vinaigrette | Chef Greg Garrison of Prohibition

Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley

Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market

Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental