Barley Miso Wagyu with Dashi, Enoki Mushrooms, Honey Truffles, Chive Oil | Chef Drew Adams of Bourbon Steak DC

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

Smoked Salmon and Cream Cheese | Daniela Moreira of Call Your Mother Deli

Curried Goat, Marble Potatoes, Curry Velouté, Green Seasoning Aïoli, Micro Celery, Roti | Chef Kwame Onwuachi of Kith and Kin

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

Green Cabbage, Leeks, White Miso, White Pepper, Parmesan, Celery, Lime | Chef Kevin Tien of Himitsu

Pastry Chef Charbel Abrache of Seylou

Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben

Chive Oil, Lemon Juice, Fermented Soybean Dip | Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Chef Galen Zamarra of The Lambs Club

Black Garlic, Pickled Onions, Caper-Oroshi Salsa | Chef Emily Yuen of Bessou

Chocolate Cake, Raspberry Glaze, White Chocolate Cream, Raspberry Compote, Lychee, Grapes | Pastry Chef Oriol Balaguer of Oriol Balaguer

Spanish Tuna, Shishito Peppers, Garlic, Aïoli, Burnt Lemon | Chef Jamie Bissonnette of JK Food Group

Braised Pork Shoulder, Boudin, Pepperjack, Sticky Rice | Chef Michael Gulotta of Maypop

Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium | Chef Bryan Voltaggio of VOLT

Mole Amarillo, Chapulín Vinaigrette, Goat Milk Feta, Marcona Almonds, Radish | Chef Jonathan Zaragoza of Birrieria Zaragoza

Ibérico Ham, Lobster, Pumpkin, Mushrooms, Black Garlic, Sherry Gel | Chef Ramón Freixa of Ramón Freixa Madrid