Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn | Chef Danielle Duran Zecca of Amiga Amore

Garlic Butter, 'Nduja Vinaigrette, Pecorino Romano PDO | Chef Kevin Maxey of Pendolino

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Basil Pesto, Stracciatella, Pecorino Romano PDO | Chef Robert Hartman of Saint Theo’s

Rock Crab, King Prawn, Pecorino Romano PDO | Chef Jason Fullilove of Norma

Pecorino Romano PDO, Black Pepper, Eggplant Confit, Marinara, Chile Flake | Chef Peter Klein of Holiday

Ricotta Gnocchi, Truffle Butter, Pecorino Romano PDO, Chives | Chef Matthew Adler of Caruso’s Grocery

Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO | Chef Gerald Addison of Grazie Nonna

St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier

Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe

Lemon-Dill Sauce | Chefs Brian Greene and Alex Skrzypczyk of Pickled Prince

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers