California Almonds, Vanilla Ice Cream, Cara Cara Oranges, Raspberries | Pastry Chef Margarita Manzke of République

Taleggio Fonduta, Spiced Date Purée, Brown Butter California Almonds | Chefs David LeFevre and Joshua Pressman of Manhattan Beach Post

Ras El Hanout-Spiced Chicken, Kale, California Almond Royal Cake, Phyllo, Edible Flowers, Radish Blossoms, Buckwheat | Chef Mourad Lahlou of Aziza

California Almond Tempura, Celery Root Purée, California Almond Oil, Lemon, Matcha Salt | Chef Craig Hopson of Electric Bleu

California Almond Romesco, Braised Baby Leeks, ‘Nduja, Pecorino Romano, Garrotxa | Chef Max Blachman-Gentile of Jules

Truffle Aïoli, Pickled Huckleberries, Egg Yolk, Smoked Califonia Almonds, Fennel, Puffed Rice, Crispy Sunchokes, Puffed Tendon | Chef Alex Hong of Arquet

Grilled Carrots with California Almond Mole, Toasted California Almonds, Cilantro, Lime Zest, Smoked Salt | Chef Jesus Cervantes of Damian

Oro Blanco Grapefruit Vinaigrette, California Almond Goma Sauce, Sichuan Chile Oil, Toasted California Almonds | Chefs Melissa Perello and Jack Irving of Octavia

Longan-Infused Scotch Whisky, Sweet Vermouth, Gin, Pomegranate Sherbet, Maple Verjus, Millet Tincture, Mugwort-Infused Baiju, Pine Orange Bitters, Luxardo Cherry | Bartender Sam Nellis of Silver Lyan

Everything Bagel, Cream Cheese, Tomatoes, Red Onions, Smoked Salmon, Capers | Baker Keiller Kyle of Ovenbird

Pulled American Lamb Shoulder, Garlic, Tahini, Hummus, Tomato, Cucumber, Fresh Herbs, Roasted Potatoes, Laffa Bread | Chef Jarrad Silver of Silver and Sons BBQ

Blueberry-Washed Bourbon, Milk Clarification, Candied Maple Bacon, Blueberry Caivar | Bartender Gabe Valladares of CookHouse

Root Vegetables, Chestnuts, Spiced French Shallot Vinaigrette, Pecorino Romano, Fresh Herbs | Chef Rashida Holmes of Bridgetown Roti

Nashville Hot Chicken, Chicken Mayonnaise, Pickles, Sesame Roll | Chef Paul Taylor of My Only Friend

Adobo Aguachile, Blood Orange, Olive Oil, Cilantro, Flaky Salt | Chef Ria Montes of Fish Shop

Rum, Espresso, Campari, Coffee Liqueur, Burnt Espresso Syrup, Cardamom Bitters, Thai Tea-Coconut–Cardamom Foam | Bartender Tracy Javier of VUE Rooftop at Hotel Washington

Polenta, Puttanesca, Toasted Pistachios, Parsley | Chef Brian Lavin of Costiera

Red Butcher Polenta Cake, Garleek Sauce, Garleek Greens | Chef Bart Hutchins of Butterworth’s