Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips | Chef Charlie Brooks of Sunday Vinyl

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Chef Tajahi Cooke of Freedom Street Social

Lacto Fermented Hot Sauce, Umami Aioli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi | Chef Michael Diaz de Leon of BRUTØ

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Heirloom Tomatoes, Watermelon Leche de Tigre, Red Onion, Cucumber, and Feta | Chef Douglas Rankin of Bar Restaurant

Salsa Matcha, Pickled Watermelon Rind, and Crushed Peanuts | Chef Bobo Catoe of Alewife

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Leche de Tigre, Swordfish Lardo, Scallop Garum, and Meyer Lemon | Chef Neil Zabriskie of Regards

Marinara Sauce and Calabrian Chiles | Chef Domenick Gianfrancesco of Carmenta's

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