Pork Belly, Watermelon, and Green Coriander | Chef Evan and Sarah Rich of Rich Table

Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary

Greek Yogurt, Honey, Habanero Sriracha, Lime, Shaved Sweet Peppers, and Mint | Chef Charlie Foster of Woods Hill Pier 4

Blackberries, Texas Honey, Watercress, Mint, Lemon, and Olive Oil | Chef Betty Martines of Backstreet Cafe

Ancho Chile, Lime, Whipped Feta, Celery, Black Sesame Seeds, Pickled Watermelon Rind, and Sea Salt | Chef Bryan Lee Weaver of Redheaded Stranger

Prosciutto, Nam Pla, Grated Cashew, and Herbs | Chef Alex Astranti of Mercantile Dining & Provision

Arugula, Feta, Greek Yogurt, Shallots, Lemon, Champagne Vinegar, Coriander, Chives, and Olives | Chef Alex Jackson of Haymaker

Thessa Diadem of All Day Baby

Gin, Salted Coffee Tincture, Spiced Jamaica Hibiscus, Sweet Vermouth, Campari, Orange Bitters | Bartender Nick Meyer of Umbrella Hospitality Group

Egg Scramble, Pressed Potatoes, and Chopped Bacon | Chef Cameron Slaugh of The Attic

Carrot, Pecans, and Hot Honey | Chef Andy Doubrava of Rustin Canyon

Pork Belly, Vinegar, Apricot, Cranberry, Pepper, Onion, and Pineapple | Chef Johnny Lee of Pearl River Deli

Banana Justino Whiskey, Pernod, Campari, Sweet Vermouth, Chocolate Bitters, and Angostura Bitters | Bartender Austin Hennelly of Majordōmo

Oyster Sauce, Lemon, and Rice | Chef Hak Lonh of Gamboge

Brioche, Apple Caramel, Apple Anglaise, Black Apple Sorbet, and Brie Sabayon | Chef Douglas Rankin of Bar Restaurant

Marinated Ikura, Nam Jim, and Herbs | Chef Justin Pichetrungsi of Anajak Thai

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.

Dark Chocolate, Tofu, Dates, Mochi, Cacao Nibs, and Olive Oil | Pastry Chef Gemma Matsuyama of Tsubaki