Scottish Salmon, Black Garlic-Coconut Broth, Avocado Purée, Hot Sauce, Charred Onion Salsa | Chef Adam Meyer of Brasero

Vegan Eggs, Impossible™ Spicy Sausage, Vegan Cheese, Avocado, Vegan Mayonnaise | Chef Edwin De La Rosa of Middle Child Clubhouse

Everything Seasoned Avocado, Mother Sauce Aïoli, Pickled Jicama, Alfalfa Sprouts | Chef Daniel Ben-David

Mango Salsa, Avocado, Sea Salt | Chef Nanyo Dominguez of Bésame

Clementines, Leche de Tigre, Avocado Yogurt, Chiles, Cilantro | Chef Steve McHugh of Cured

Avocado, Santa Barbara Uni, Radish, Charred Serrano Mayonnaise, Yuzu Olive Oil | Chef Santiago Gomez of Palo Santo

Apple, Avocado, Celery, Oat Milk, Matcha Tea, Honey, Parsley | Bartender Stacey Swenson

Avocado, Mojo Verde, Caña de Cabra Goat Cheese, Cilantro, Lime | Chef Daniel Lugo of Spanish Diner

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Salmon Tartare, Salsa Huancaína, Beet Causa, Avocado Aïoli, Osetra Caviar, and Edible Flowers | Chef Diego Oka of La Mar by Gaston Acurio

Charred Plum Tomato, Avocado, Jalapeño, and Herbs | Pitmaster John Stage of Dinosaur Bar-B-Que

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo

Avocado, Herb-Sesame Dressing, Preserved Lemon, Spiced Pumpkin Seeds | Chef Mavis-Jay Sanders of Brownsville Community Culinary Center

Lone Mountain Wagyu, Grasshopper Mayonnaise, Avocado, Salsa Macha | Chef Matt Conroy of Oxomoco

Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Chef Nick Santangelo of Jake Melnick’s Corner Tap