Baker Pamela Vuong of The Flour Box

Chile-Hazelnut Salsa, Lime, Cilantro | Chef Jordan Waters of The Walrus and the Carpenter

Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s

Teddy Bear Craquelin, Pâte à Choux, Dark Chocolate Mousse, Dark Chocolate Sauce, Chocolate Soil | Pastry Chef Ruchit Harneja of Berg Hospitality Group

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