Hoisin, Pickled Mustard Greens, Crispy Garlic | Chefs Judy Ni and Andy Tessier of bāo• logy

Fermented Chiles, Mole Beef Jus, Beef Fat-Roasted Carrots, Carrot Purée. Sunflower Sprouts, Mustard Greens | Chef Matt Harper of Kensington Quarters

Braised Short Rib Roulade, Black Truffle Aïoli, Manchego Cheese, Sesame Buns | Chef John Suley of Constellation Catering

Preserved Ramp Vinaigrette, Cara Cara Orange, Shiso, Trout Roe | Chef Alexander Yoon of Little Fish

Bols Genever, Ovaltine, Lemon, Red Wine, Raw Sugar | Bartender Paul MacDonald of Friday Saturday Sunday

Rice Pudding, Apple, Hazelnut Crumble, Sherry Vinegar, Kumquats | Pastry Chef Samantha Kincaid of Cadence

Smoked Celery Root Purée, Citrus Chawanmushi, Sunchoke Chimichurri, Mushroom-Sherry Broth | Chef Chad Williams of Friday Saturday Sunday

Fennel, Saffron, Toasted Breadcrumbs, Parsley | Chef Michael Vincent Ferreri of Res Ipsa Cafe

Chocolate Labneh Ganache, Orange Blossom Syrup, Charred Sweet Potato Ice Cream, Candied Sweet Potato | Pastry Chef Camille Cogswell of Zahav

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

Baker Alex Bois of Lost Bread Co. | Philadelphia

Nikiri Shoyu, Sushi Rice, Chives, Wasabi, Sudachi Lime | Chef Jesse Ito of Royal Sushi and Izakaya

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs | Chef Tyler Akin of Stock Restaurants

Charred Onions, Tomatoes, Long Hots | Chef Nick Kennedy of Defined Hospitality | Philadelphia

Pastry Chef Tova du Plessis of Essen Bakery | Philadelphia