Celtuce Purée, Crème Fraîche, Kaluga Caviar, Pea Tendrils, Olive Oil | Chef Keith Rzepecki of Hestia

Pumpkin Seed Dip, Roma Tomatoes, Chiles, Puffed Amaranth, Crudités | Chef Edgar Rico of Nixta Taqueria

Fried Skate Wing, Haiga-Mai Rice, Peanut Ssamjang, Spicy Radish, Pickled Radish and Garlic, Lettuce | Chef Sky Hanuel Kim of Gift Horse

Carolina Gold Rice, Mole Negro, Tare Sauce, Salsa Moruno, Smoked Oyster Cream, Fish Skin Mayonnaise, Ramp Oil | Chef Neil Zabriskie of Regards

French Fries, Pho Gravy, Red Onion, Jalapeño, Cheese Curds, Fried Garlic, Lime | Chefs Josh Burgoyne and Korn Suom of Ming’s Street Food

Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb | Chef Millie Joslyn of Pickerel

Whey Beurre Blanc, Snap Peas, Caramelized Cream, Trout Roe, Chive Oil, Charred Scallion Powder | Chef Hannah Ryder of Twelve

Beer Battered Cod Cheeks, Gribiche, Lemon | Chef Michael Sindoni of Wayside Tavern

Sea Lettuce-Infused Gin, Sea Lettuce Syrup, Lime Cordial | Bartender Rachel Stone of Oberlin

Pepperoncini Butter, There, There Spice, Scallions, Chives | Chef Brandon Teachout of There, There

Blanco Tequila, Lime, Green Chile Vodka, Galaxy Hops Syrup, Salt | Bartender Hayley Wilson of Jimmy Drinks World

Sourdough Pizza, Fior di Latte, Broccoli Cream, Bacon, Cheddar, Pecorino Romano, Olive Oil | Chef Anthony Giordano of Anna’s Vesuviano

Cannellini Beans, Pecan Pesto, Broken Chorizo Vinaigrette, Fresh Herbs | Chef Daniel Ben-David of Hilton Austin

Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil | Chef Stefano Secchi of Rezdôra

Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash

Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers | Chef Tavel Bristol-Joseph of Canje

Suckling Pig, Sorrel Pistou, Fresh Origins Sorrel Silver Leaf | Chef Andrew Whitcomb of Craft