Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla | Chef Page Pressley of Emmer and Rye

Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds | Chef Michael Fojtasek of Olamaie

Potato Rice, Potato Glaçage, Schmaltz, Koji Oil, Brown Butter Crumble, Lemon Thyme | Chef Damien Brockway of P6 at The Line ATX

Ricotta, Fermented Tomato Water, Wild Oregano, Parsley, Chives, Yaupon vinegar | Chefs Kevin Fink and Page Pressley of Emmer and Rye

Chef Adam Brick of Vino Vino

Chef Tatsu Aikawa of Kemuri Tatsu-Ya

Roasted Vegetables, Cotija Cheese, Fermented Radishes, Lamb's Quarters, Okra Flowers, Wild Oregano | Chef Max Snyder of Pitchfork Pretty

Pomodoro, Grana Padano, Mozzarella, Caponata, Parsley, Italian Basil, Spicy Olive Oil | Chef Fiore Tedesco of L'Oca d'Oro

Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans | Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.

Artisans Bryan Butler and Ben Runkle of Salt and Time

Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas | Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ

Oloroso Sherry, Bols Genever, Gin, Blueberry Rooibos-Claret Syrup, Citrus, Bitters | Bartender Madelyn Kay of VOX Table

London Dry Gin, White Port, Lime Cordial, Tonic Water | Bartender Benjamin Krick of Juniper Tar

Pastry Chef Anne Ng of Bakery Lorraine

Miso-Aged Ribeye, Brown Rice Risotto, Lime Kosho, Oyster Mayonnaise, Sansho Butter, Sliced Garlic, Shiso | Restaurateur Chad Carey of Empty Stomach Group

Brewer Joe Mohrfeld of Pinthouse Pizza

Snail Eggs, Chanterelle Escabeche, Snail Sauce, Tapioca Pearls | Chef José Andrés of ThinkFoodGroup