Fried Plantains and Mango Salsa | Chef Joel Eugene formerly of Blu Violet at Aloft Hotel

Yellowfin Tuna, Avocado, Coconut, Red Onion, Cilantro, Soy Sauce, Thai Vinegar, Fried Shallots | Chef Jordan Rubin of Mr. Tuna

Tomato Sauce, Basil, Red Onion, Oregano, Calabrian Chile | Chef Elio DiMambro of Pizzeria Gemelle

Sea Salt-Vanilla Soft Serve and Chocolate-Kelp Soft Serve | Chefs Jason Eckerson and Kate Hamm of Fish & Whistle

Bell Pepper-Infused Mezcal, Luxardo Bitter Bianco, White Peppercorn-Infused Vermouth | Bartender Cristian Cantaragiu of Clementine Cocktail Bar

Smoked Sable, Beet Cream Cheese, Horseradish, Cucumbers, Capers | Chef Chad Conley of Rose Foods

Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa

Sunchoke Purée, Raw Sunchokes, Walnuts, Sunflower Sprouts | Chef Scott Fiore of Via Mare

Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche | Chef Jeremy Broucek of Bread & Friends

Recipe: Coconut-Corn Cream Sauce, Lima Bean Purée, Parsley Oil, Fried Leeks | Chef Varanya Geyoonsawat of Kann

Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards

Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina

Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie

American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends

Miso Butter Dashi, Hijiki Pickles, Pork Floss, Breadcrumbs, Preserved Lemon, Nori, Uni | Chef Valerie Goldman of The Honey Paw