Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime | Pitmaster Joe Zavala of Zavala's Barbecue

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo

Curried Poblano, Shishito Conserva, and Shallot XO | Chef Misti Norris of Petra and the Beast

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Charred Plantain and Coconut Broth, Dende Oil, and Steamed Rice | Chef Junior Borges of Meridian

Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, and Bottarga | Chef Charles Olalia of Makeready Experience

Enriched Dough, Pistachio Butter, Burnt Cinnamon Anglaise | Baker Matthew Ramirez of Lucia

Scallion, Red Onion, Tomato, Marinated Capers, and Everything Aïoli | Bakers Jessica and Seth Brammer of Lenore's Bagels

Honey Caramel and Honeycomb Candy | Pastry Chef Maricsa Trejo of La Casita Bakeshop

Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee | Bartender George Kaiho of Jettison

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, and Scallion | Pitmasters Emma & Travis Heim of Heim Barbecue

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

White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, and Smoked Kentucky Bleu | Chef Christian Dortch of Georgie by Curtis Stone

Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, and Pomegranate Seeds | Chef Mike Matis of Fearing’s

Pork Shoulder, Onion, Garlic, Nutmeg, Sauerkraut | Butcher Nathan Abeyta of Deep Cuts Dallas

Arugula, Tomato, and Carraway Cream | Chef Chad Houser of Café Momentum

Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can