Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt, and Honeycomb Candy | Pastry Chef Natalie Saben of Avec

Pastrami Spice, Yukon Gold Potato, Onion, and Deli Mustard | Baker Sam Zeitlin of Zeitlin's Delicatessen

Gulf Crawfish-Shrimp Étouffée, Buttered "Geechie" Stone Ground Grits | Chef Damarr Brown of Virtue Restaurant

European Butter and House Strawberry Honey Jam | Baker Matt Pontarelli of The Exchange

Buckwheat Koji Butter, Preserved Green Almond, Almond Milk, and Walnut Oil | Chef Luke Feltz of Smyth

Blueberry-Lime Leaf Compote, Salty Coconut Crumble, and Dok Jok | Pastry Chef Lauren Terrill of Proxi

Caramelized Parmigiano-Reggiano, Mint Gel, Roasted Fennel, Frico, Vanilla Pork Jus, and Sweet Cicely | Chef César Murillo of North Pond

Tequila Blanco, Jalapeño, Cilantro Cordial, Passionfruit, Lime, and Mint | Bartender Donavan Mitchem of MONEYGUN

Soy Broth, Dried Shrimp, Zha Cai, Sesame Seeds, Mushroom, Garlic, Green Onion, Cilantro, and Chili Oil | Chef Eric “Chops” Wat of Lao Peng You

Russet Potato, Goat Cheese, Tamari Sour Cream, and Dill | Chef Won Kim of Kimski

Délice de Bourgogne Cheese, Honey, and Shaved Truffle | Chefs Tim Flores and Genie Kwon of Kasama

Roku Gin, Cypress Grove Goat Cheese, Spiced Pear, Lemon, and Angostura Bitters | Bartender Eric Simmons of Etta

Anchovy Butter, Roasted Garlic Aioli, and Beef Jus | Chef Ryan Brosseau of Dear Margaret

BBQ Aussie Goat, Onion, Cilantro | Chefs Victoria and Gerardo Salamanca of Café Tola

Black Garlic, Maitake Mushrooms, Sunchoke, Tamarind | Chef Jonathan Dockter of BOKA

Garam Masala, Pistachios, Pomegranate Molasses | Chef Bailey Sullivan of Monteverde