Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage

Peanut-Washed Buffalo Trace Bourbon, Vermouth, Sherry, Banana | Bartender Emilio & Miguel Salehi of The Beehive

Milk Punch, Coffee Rum, Pistachio Orgeat, Maraschino Cherry, and Mint | Bartender Nicolas Torres of True Laurel

Malted Wheat Flour, Vadouvan, and Brown Butter | Baker Estevan Silva of Quince

California Venison, Pork Fat, Shallots, California Walnuts, and Bay Leaf | Charcutier John Harley Richter of Verjus

Bread Flour, Whole Grain Durum Flour, Sesame Seeds, and Sea Salt | Baker Chase Agee of Base Camp Bakery

Cilantro Cake, Angel Food Cake, Cilantro Sherbet, Goat Milk Yogurt, and Strawberries | Pastry Chef Joshua Gaulin of Quince

Almond Granita, Tapioca, Citrus, and Pink Peppercorns | Pastry Chef Jennifer Felton of Cotogna

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Onion Marmellata, Daikon, Pickles, and Roman Matzo | Chef David Nayfeld of Che Fico

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh

Mussels, Squid, Green Garlic-Miso Broth, Tofu, Ginger and Herbs | Chef Gabrielle Maeda of State Bird Provisions

Asparagus, Fennel, Meyer Lemon, Anchovy, Yogurt, Dill, and Breadcrumbs | Chef Robert Hernandez of Octavia

Foie Gras, Five-Spice Blend, Green Chard, Apple, and Endive | Chef Nicolas Delaroque of Nico

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101

Brined Chia Seeds, Lime-Fish Sauce Vinaigrette, Grapefruit, and Puffed Quinoa | Chef Christa Chase of Tartine Manufactory