Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Grand Marnier, Orange Zest, and Dark Chocolate Pearls | Chef Shannon Waters of The Riddler

Onion Marmellata, Daikon, Pickles, and Roman Matzo | Chef David Nayfeld of Che Fico

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, and Breadcrumbs | Chef Robert Hernandez of Octavia

Foie Gras, Five-Spice Blend, Green Chard, Apple, and Endive | Chef Nicolas Delaroque of Nico

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory

Beef Cheek, Corned Veal Tongue, Foie Gras | Chef Eli Collins of a.kitchen

Baker Allison Charnitski of High Street on Market | Philadelphia

Hoisin, Pickled Mustard Greens, Crispy Garlic | Chefs Judy Ni and Andy Tessier of bāo• logy

Cider-Scotch Glaze and Cinnamon-Cardamom Sugar | Chef Alex Talbot of Curiosity Doughnuts

Pistachio, Rosewater Syrup, Sesame Kaak | Chef Matty James of Suraya

Wine-Braised Chicken, Carrot and Horseradish Casarecce, Celery Leaves | Chefs Mark and Eric Plescha of Charcoal BYOB

Black Sesame Sablé, Pickled Cherries, White Chocolate-Brown Butter Crumble, Labneh Sorbet, Black Sesame Tuile | Pastry Chef Monica Glass of Constellation Catering

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters