Patty Pan Squash, Nopales, Tomato Salsa Macha, Tomato Water Dashi, Red Pepper Sauce | Chef Felix Santos of Sorrel

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Morel Ragù, English Pea Broth, Smashed Potatoes, Rye Crumble, Dill, Pickles | Chef Kristina Liedags Compton of Hilda and Jesse

Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma

Pita Chips, Early Girl Tomato Sauce, Scrambled Eggs, Zhough, Fancy Sauce, Feta | Chef Mona Leena Michael of Lulu

Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Chef Dustin Falcon of Niku Steakhouse

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Heirloom Tomatoes, Burrata, Pine Nuts, Stone Fruit | Chefs Selena Chow Fisher and David Fisher of Marlena

Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives | Chef Terry Koval of The Deer and The Dove

Caciocavallo, Gorgonzola, Parmigiano-Reggiano, California Grapes, Mosto Cotto | Chef Daniel Cutler of Ronan

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Marinara, Mozzarella, Smoked Ham, Pineapple, Pickled Peppers, Sambal, Parmesan | Chefs Peter Dorrance and Eric Ehler of Outta Sight

California Red Grapes, Marcona Almonds, Rosemary, Saba | Chef Alex Tubero of Amali

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen