Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha

Cervena Venison, Coal-Roasted Sweetpotatoes ‘A La Chapa,' Chimichurri, Salsa Criolla | Chef John Manion of El Che Steakhouse & Bar

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Red Miso and Citrus Dressing, Candied Kumquats, Bronze Fennel | Chef Seth Temple of Le Chat Noir

Fried Alligator, Cabbage Slaw, Rémoulade, Red Onion, Jalapeño, Queso Fresco, White Corn Tortilla | Chef Arthur Batiste of Public Service at NOPSI Hotel

Crab and Parsnip Ècrasè, Chicories, Parsnips, Smoked Garlic, Dashi Butter Sauce, White Balsamic | Chef Ryan Hacker of Brennan’s

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Persillade, Butter, Black Pepper, Whole Wheat Sourdough | Chef Kelley Schmidt of Miss River

Citrus Chile Butter, Grana Padano, Breadcrumbs, Lemon, Parsley | Chef Marcus Jacobs of Seafood Sally's

Fried Chicken Wings, Kashmiri Chile and Yogurt Sauce, Cilantro | Chef Manish Patel of Tava Indian Kitchen

Pickled Watermelon Radish and Prune Jollop | Chef Philip Whitmarsh of Jewel of the South

Hot Dog, Paratha Roti, Spicy Mustard, MSG Mayo, Cilantro, White Onion, Furikake | Chefs Nathan Barfield and Phil Cenac of Turkey and the Wolf

Grilled Cervena Venison, Pepperoncini, Broccoli-Artichoke Spoonbread, Italian Bread | Chef Susan Spicer of Rosedale

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Achiote Marinated Chicken Thigh, Griddled Chihuahua Cheese, Beans, Guacamole, Salsa Verde | Restaurateur Brett Jones of Barracuda

Guineafowl, Fennel-Lovage Sauce, Porcini Mushroom, Balsamic Vinegar | Chefs Blake Aguillard and Trey Smith of Saint-Germain

Ramen Noodles, Ground Beef, Tasso Ham, Pickled Trinity, Sweet Bell Pepper, Poached Egg, Nori Flakes, Scallion | Chef Nate Nguyen of Union Ramen

Yellowfin Tuna, Pineapple Nước Chấm, Daikon, Fresh Herbs, Shrimp Chips | Chefs Jordan Herndon and Amarys Koenig-Herndon of Palm&Pine