Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel | Chef Ryan Pearson of The Lotte Hotel

Negro Mole, Shiso, Tortillas | Chef Janet Becerra of Pancita

Enoki Mushrooms, Tsuyu, Unio, Sansho Pepper, Lemon | Chef Brady Williams of TOMO

White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint | Chef Liam Byres of ELDR and Raccolto

Jalapeños, Queso, Pico de Gallo, Guacamole, Ancho-Lime Crema | Chef Lupe Flores of Situ Tacos

TCHO Dark Chocolate Ganache, Cacao Nib Cream, Hazelnut Pâte Sucrée, Candied Hazelnuts, TCHO Dark Chocolate Tuile | Pastry Chef Linnea Scott of Ben’s Bread

The Chicken Supply | Seattle, WA

Cacao-Washed Cognac, Vermouth Blanco, Campari, Calvados, Orange | Bartender Kyton Blair of Roquette

Sweet Onion Purée, Kalua Spring Onions, Nukazuke Vinaigrette, Beef Jus Tare | Chef James Huffman of Canlis

Cinnamon, Sweetened Condensed Milk, Nielsen-Massey Vanilla | Baker Hannah Jacobsen of Pie Bird Bakeshop

Almond Milk Vadouvan, Pickle Kohlrabi, Apples, Fresno Chiles, Curry Crab Oil, Chives | Chef Johnny Courtney of Atoma

Restaurateurs Alex Johnstone and David Rothstein of Salmonberry Goods

Whey-Braised Lamb with Spiced American Lamb Shoulder, Hummus, Sumac, Toasted Almonds, Mint, Olive Oil, Flatbread | Chef Ahmed Suliman of Cafe Suliman

Shrimp Velouté, Rau Ram, Pickled Fennel, Herb Oil | Chefs Thai and Trinh Nguyen of Ba Sa and Ramie

Olive Oil–Washed Tequila, Manzanilla Sherry, Bitter Bianco, Lime Oleo Saccharum, Poblano Chile Liqueur, Salted Lime Foam | Bartender Alejandro Medina of Bar Bludorn

Long Hot Peppers, Pecorino Romano PDO, Honey, Black Pepper | Chef Dave Rizo of Rose Marie

Toasted Rice-Tea Risotto, Pickled Red Prawns, Green Peas, Pea Tendril Purée, Rice-Pancetta Crispies | Chef Felipe Riccio of March

Strawberry Sorbet, Thyme Anglaise, Lemon–Thyme Shortbread, Strawberry Jam, Strawberry Tuile, Pop Rocks | Pastry Chef Priscilla Treviño of Barbacana