Black Garlic-Braised Black Trumpet Mushrooms, Onion Petals, Onion Soubise, Swiss Chard | Chef Mike Reilly of The NoMad

Chicken Livers, Tomato, Chiles, Ginger, Garlic, Turmeric, Paos | Chef Chintan Pandya of Adda

Baker Max Blachman-Gentile of The Standard East Village

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center

Sea Scallops, Jicama, Citrus, Radish, Chiles, Red Onion, Cilantro | Chef TJ Steele of Claro

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia

Shallot Jam and Pistachios | Heather Pelletier of Chumley’s

Sunchoke Purée and Microgreens | Chef Osvaldo Garrida of Capitale

Baby Banana with Banana Cake, Banana Cremeux, Chocolate Ganache, Coffee Ice Cream, Chocolate-Hazelnut Croustillant | Pastry Chef Eunji Lee of Jungsik

Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters | Bartender Stacey Swenson of Dante

Barley Ice Cream, Malt Ice Cream, Cacao Nib, Cardamom Crémeux, Malted Shortbread, Liquid Chocolate Shortbread, Chocolate Crunch | Manuela Sanin of Eleven Madison Park

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen

Smoked Mussels, Pimentón, Peroni, Cilantro Macho | Angie Rito and Scott Tacinelli of Don Angie

Roaster Sahra Nguyen of Nguyen Coffee Supply

Hot Chicken Paste and Tabasco-Spiked Hot Honey | Chef Jean-Paul Bourgeois of Blue Smoke