Jalapeño Mornay, Shishito Pesto, Quesillo, Spinach, Fried Basil, Banana Leaf | Chef Taylor Chambers of Suerte

Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Bell Pepper Stew, Chile, Goat's Milk Feta, Arugula | Chef George Madosky of Fork

Borodinsky Sourdough Bread, Bulgarian Feta, Mozzarella, Egg Yolk | Restaurateurs Michael and Donna Kolodesh of Saami Somi

Almond Pesto, Summer Squash, Heirloom Tomato, Vecchio | Chef Joseph Martinez of Tributary at the Marriott San Antonio

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Crawfish Tails, Celery, Onion, Bell Pepper, Sharp Cheddar | Pastry Chef Jules Stoddart of Little Ola’s Biscuits

Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club

Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic

Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin

Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ

Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano | Chef Tracy Malachek-Ezekiel of Birdie’s

Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza

Smoked Beef Patty, Barbecue Mayonnaise, American Cheese, Caramelized Onions, Pickles, Potato Bun | Chef Evan LeRoy of LeRoy and Lewis Barbecue

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