Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble | Chef Nico Peña of Octavia

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro

Heirloom Tomatoes, Watermelon Leche de Tigre, Red Onion, Cucumber, and Feta | Chef Douglas Rankin of Bar Restaurant

Green Mango, Squid Jerky, Toasted Coconut, and Chile Flakes | Chef Earl Ninsom of Phuket Cafe

Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market

Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, and Pickled Carrots | Chef Andrea Shackelford of Harvest Seasonal Kitchen

Blackberries, Texas Honey, Watercress, Mint, Lemon, and Olive Oil | Chef Betty Martines of Backstreet Cafe

Arugula, Feta, Greek Yogurt, Shallots, Lemon, Champagne Vinegar, Coriander, Chives, and Olives | Chef Alex Jackson of Haymaker

Shrimp, Soft-Boiled Egg, Avocado, Gold Potato Ají Mix, Crab Salad, Anticucho Aïoli | Chef Henry Hané of B Bistro + Bakery

Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper | Chef Nicole Matson of How To Cook A Wolf

Mixed Greens, Squash, Preserved Fruit, Pickled Onions, Gruyère, Shallot-Mustard Vinaigrette, and Pumpkin Seeds | Chef Brian Ahern of Boeufhaus

Lovage Dressing, Chervil Salt. Pea Salad, Ticklemore Cheese, and Pea Flowers | Chef James Lowe of Lyle’s

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters

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

Mushrooms, Chile Jam, Coconut Cream, Lemongrass, Lime, Fresh Herbs | Chef Leah Cohen of Pig & Khao

Purple Daikon, Fish Sauce-Lime Vinaigrette, Thai Chile, Thai Basil | Chefs Ryan and Shae Sims of Donna Chang's