Whey-Braised Veal, Lavender Vinegar, Saffron Wine, Scallions, and Borage Flowers | Chef Fiore Tedesco of L’Oca d’Oro

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds

Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil | Chef Jaime Young of Sunday Hospitality

Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad

Koji-Rubbed Beef Eye of Round, Mắm Nêm-Pineapple Dressing, Crushed Peanuts, and Lime Vinaigrette | Chef Dennis Ngo of Di an Di

Malt Stock, Banana Syrup, Clove, and Meyer Lemon | Bartender Julia Momose of Kumiko

Applejack Brandy, Cynar, Lemon, Joney, Grapefruit Bitters, and Mint | Bartender Daniel McGee of Extra Fancy

Charcoal Oil, Balsamic Vinegar Reduction, Crushed Almonds, Avocado-Wasabi Purée, and Sea Salt | Chef Nickolas Martinez of Intersect by Lexus

Butternut Squash, Beets, Carrots, Kale, Pistachios, Pumpkin Seeds, and Swiss Chard | Chef Francis Mallman of Patagonia Sur

Lovage Dressing, Chervil Salt. Pea Salad, Ticklemore Cheese, and Pea Flowers | Chef James Lowe of Lyle’s

Omija Juice, Fiji Apple, Yuzu Marmalade, and Micro Lemon Basil | Pastry Chef Eunji Lee of Jungsik

Mushroom Omelet, Sausage Gravy, Chopped Bacon, Scallions, Steamed Rice, and Pickled Red Ginger | Chef Sam Kang of Bar Wayō

Rainbow Radishes, Dry-Aged Beef Fat Scraps, Olive Oil, and Maldon Salt | Chef Will Horowitz of Harry & Ida's

Brown Sugar Syrup, Crushed Peanuts, and Olive Oil | Chef Richard Ho of Ho Foods

Chocolate Sponge Cake, Chocolate Shortbread, Vanilla Shortbread, Chocolate Sabayon, Vanilla Ice Cream, Chocolate Cream, Chocolate Bits, and Chocolate-Vanilla Sauce | Pastry Chef Pierre Hermé of Pierre Hermé

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters

Browned Butter, White Chocolate, Olive Oil, and Salt | Baker Zachary Golper of Bien Cuit

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants