Pork Secreto, Grilled Mango Salsa, Lime, Cilantro | Chef Jill Vedaa of Salt

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame

Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Asian Pear, Parsley Pistou, Balsamic Vinaigrette, Pine Nut Cream, Daikon, Rice Cracker | Chef Tim Artale of Scotch Lodge

Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear

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