Fried Black Bass, Pickled Panch Phoran, Green Mango Salad | Chefs Harvard Aninye and Keith Rzepecki of Canje

Mango, Goat Cheese, Grape Tomatoes, Snow Peas, Arugula, Fresh Herbs, Asparagus Vinaigrette | Chef Niven Patel of Mamey

Sweet Potato Purée, Bourbon Gel, Maple Meringue, Pecan Picada | Chef Cam Floyd of Sweet Auburn BBQ

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro | Chef Jean Valcarcel

Doenjang Broth, Cucumber Deodeok, Dongchimi Granita, Trout Roe, Kinome Leaf | Chef Nate Kuester of NARO

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Goi Slaw, Tartar Sauce, Amrican Cheese, Brioche Buns | Chef Richard Văn Lê of Matta

Black Lentils, Mung Beans, Chiles, Onion-Lime Relish | Chef Eric Valdez of Dhamaka

Steamed Rice, Youtiao, Fried Egg, Scallions, Pork Floss | Chef Fu-Mao Sun of Mighty Hans

Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine | Chef Mykel Burkhart of Miller Union

Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans | Chefs Carlo Gan and Mia Orino of Kamayan

Sticky Rice, Shallots, Tomatoes, Herbs, Peanuts | Chef Thip Athakhanh of Snackboxe Bistro

Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil | Chef Molli Voraotsady of So So Fed

Winter Squash Purée, Caramelized Onions, Sage, Fried Squash Seeds | Chef Alan Chandonia of Ecco Midtown

Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens | Chef Chris McCord of Gunshow

Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Fried Plantain, Fried Sweet Potato Leaves, Scallions | Chef Demetrius Brown of Heritage Supper Club

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia