Egg Patty, Beef Baloney, Caramelized Onions, Tomato Jam, Sunshine Sauce, American Cheese, Milk Bun | Chef Ryan Beck of Martha On The Fly

Piperrada, Escarole, Guindilla Peppers, Olive Oil, Sea Salt | Chef Mike Conrad of Leña

Scottish Steelhead Trout, Smoked Almonds, Fresh Herbs | Chef Nik Forsberg of Fet-Fisk

Curaçao, Sumac-Infused Baijiu, House Grenadine, Sichuan Tincture, Acidified Mango | Bartender Liz Dabecco of Standby

Salsa Morita, Mexican Crema, Queso Fresco, Cilantro, Blue Corn Tortillas | Chef Edgar Torres of Vecino

Niman Ranch Pork Tenderloin, Shaved Celery, Frisée, Caper Vinaigrette, Lemon | Chef Vincent Morelli of Cent’s Pizza + Goods

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Pastry Chef Marlena Bella of Michael’s Genuine

Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil | Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe

Pastry Chef Janice Buraschi of PASTA

Yuzu Ponzu, Wasabi Chimichurri, Shio Kombu, Cilantro | Chef Daniel Vanh of Aoko

Truffle Aïoli, Spicy Peperonata, Lemon | Chef Mounir Loqmanen of Novotel Miami Brickell

Marinara Sauce, Garlic, Breadcrumbs, Stracciatella, Basil, Parmigiano Reggiano | Restaurateur David Foulquier of Eleventh Street Pizza

Scottish Salmon, Napa Cabbage Slaw, Pickled Apples, Daikon, Gochujang Mayonnaise, Star Anise-Miso Caramel, Sesame Seeds | Chef Robin Leventhal of Wine Country Culinary Institute

Mustard-Dill Cured Scottish Salmon, Cream Cheese, Fried Lemon, Dill | Baker Hannah Tillett-Banaszak of Tilly Bagel Shop

Scottish Salmon, Orange Kosho, Lemon Brodo, Basil Oil, Radish, Chives | Chef Max MacKissock of The Culinary Creative Group

Roasted Rocoto Sauce and Parmesan | Chef Eileen Andrade of Amelia’s 1931

Chilean Sea Bass, Kale Powder, Olive Tapenade, Honey, Grilled Baby Gem Lettuce | Chef Bernardo Paladini of Torno Subito