Beet-Sherry Yaki, Kakiage, Garlic Chips, Scallions | Chef Tayden Poha-Ellama of Anima by EDO

Brown Ale-Brined Pork, Shallots, Peppadew Peppers, Cipollini Onions, Chives, Fennel Pollen | Chef Joe Valdez of Basilico at Evora

Crispy Chicken, Chop Suey Sauce, Fried Egg Noodles, Fried Egg, Scallions | Chef Hemant Kishore of Toddy Shop

Roasted French Shallots, Curry Powder, Thyme, Lemon, Honey, Sea Salt | Chef Rashida Holmes of Bridgetown Roti

Roast Beef, Marinated Onions, Fried Potato Sticks, Au Poivre Aïoli, White Cheddar, Baguette | Chefs Scott Arn and Ramtin Yashar of Golden Boy Market and Deli

Creamed Farro, Caviar Beurre Blanc, Shaved Fennel | Chef Mackenson Horebe of Four Seasons Baltimore

Braised Red Cabbage, French Shallots, Smoked Bacon, Caramelized French Shallot Jus | Chef Tung Phan of Camille

Yellowfin Tuna with Tonnato Sauce, Pickled Shallots, Pickled Peppers, Olives, Capers, Celery, Lemon Vinaigrette | Chef Matt Adler of Cucina Morini

Paprika-Cured Duck Breast, Carrot Purée, Pickled Cauliflower, Olive Oil, Citrus Zest | Chef David Zamudio of Josefina

Plantain Purée, Curry Aïoli, Crispy French Shallots, Parsley Oil | Chefs Miguel Guerra and Tatiana Mora of Mita

Jimmy Nardello Peppers, Pea Hummus, Tomato Crunch Oil | Chef Leah Branch of The Roosevelt

Smoked Short Rib Pastrami, Sauerkraut, Russian Dressing, Gruyère, Sourdough Rye | Chef Jarrad Silver of Silver and Sons BBQ

Roasted Baby Beets with Frisée, Blood Orange, English Radishes, Black Mission Figs, Caña de Cabra, Blood Orange Vinaigrette, Chive Oil, Pistachio Dust | Chef Kevin Lalli of Sofitel

Burnt French Shallot Oil, Tangerine Ponzu, French Shallots | Chef Yara Herrera of Hellbender

Chile Yogurt, Chile-Mint Butter, Cilantro, Focaccia | Chef Ben Burakoff of Celladora Wines

Spiced Potato and Chickpea Salad | Restaurateur Lily Fasil of Buna Kurs Ethiopian Cafe

Tomato Sauce, Nicola Potatoes, Mozzarella, Parmesan, White Onions, Oregano | Baker Ashley Patino of Pizza Bones

San Marzano Tomatoes, French Shallots, Parsley, Olive Oil, Sea Salt | Chef Matt Diaz of Bar Birba