Grilled Carrots, Salsa Macha Verde, Xnipec, Basil | Chef Christina Currier of Comedor

Everything Seasoned Avocado, Mother Sauce Aïoli, Pickled Jicama, Alfalfa Sprouts | Chef Daniel Ben-David

Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro

Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s

Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana

Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit | Chef Brian Batch of Bird Bird Biscuit

Potato, Salvadorian Crema, Fermented Guajillo Salsa, Chives, Cured Egg Yolk, Trout Roe, Heirloom Corn Tortilla | Chef Eddie Barrera of Go Fish

Parmesan Aïoli, Smoked Trout Roe, Chives | Chef Peter Klein of Holiday

Pork Belly, Dashi Broth, Chile-Bonito Oil, Yuzu Gel, Egg Yolk, Furikake, Pickled Mushrooms | Chef Colter Peck of Elementary

Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack

Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ

Smoked Chicken, Celery, Carrots, Parsley | Chef Geoff Ellis of Mum Foods Smokehouse and Delicatessen

Corn Purée, Mayonnaise, Parmigiano Reggiano, Popcorn, Paprika, Cilantro | Chef Mario Medina of AKB at The Archer Hotel

Sunflower Seed Tahini, Dukka, Tatbila | Chef Danny Parada of Ladino

Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough | Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables

Heirloom Tomatoes, Guanciale, Chanterelle Mushrooms, Basil, Pecorino Romano PDO | Chef Stuart Brioza of State Bird Provisions