Consommé, Smoked Celery Root Purée, XO Sauce, Lemon Gel, Citrus | Chef Jason Chavenson of Maison Bar à Vins

Spicy Pork Sausage Ragù, Whipped Ricotta, Basil | Chef Nicholas Fulginiti of District Winery

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

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

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

Swiss Chard and Ancho Chile-Peanut Sauce | Chef Tajeh Porter of Nura

Chanterelle Sott’olio, Garlic Aïoli, Crème Fraîche, Caviar, Dill, Toasted Rye Bread | Chef Jason Hammel of Lula Cafe

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

Mozzarella di Bufala, Bittersweet Chocolate, Dried Chile, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Tomato, Oregano, Garlic, Fresno Chile, Colatura, Marjoram, Corto Olive Oil | Chef Elizabeth Falkner of ChEF Productions

Pistachio Pistou, Corto Olive Oil, Citrus, Mint | Chef Brittanny Anderson of Brenner Pass

Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama

Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie

Bacon, Portuguese Sausage, Spam, Hondashi, Oyster Sauce, Peas, and Fried Garlic Chips | Chef Sheldon Simeon of Lineage

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants

Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

with Poached Turnips | Chef Hari Cameron of a(MUSE.)