Kennebec Potatoes, Chorizo, Garlic, Chile Powder, Parsley, Chipotle Mayonnaise | Chef Rebecca Foxman of Fox & Son Fair Foods

Hot Dog, Paratha Roti, Spicy Mustard, MSG Mayo, Cilantro, White Onion, Furikake | Chefs Nathan Barfield and Phil Cenac of Turkey and the Wolf

Murcia al Vino Cheese PDO, Thyme, Serrano, Panko Breadcrumbs, Espelette, and Chives | Chef Marcel Vigneron

Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

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

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

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

Pork Belly, Watermelon, and Green Coriander | Chef Evan and Sarah Rich of Rich Table

Thai Chile, Lime, Crispy Garlic, Pickled Watermelon Rind, Sesame Oil, and Sea Salt | Chef Brandon Green of Tigertail + Mary

Blackberries, Texas Honey, Watercress, Mint, Lemon, and Olive Oil | Chef Betty Martines of Backstreet Cafe

Whipped Ricotta, Crispy Shallots, and Fried Egg | Chef Sam Nuckols of Sibling Rival

Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Koji Marinade, Salsa Macha, Chicken Salt, and Lemon | Chef Spencer Bezaire of Eszett

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird

Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds | Chef Alexander Hong of Sorrel

Tabasco, Garlic, Cilantro, and Scallions | Chef Danielle Walker of Walker’s Maine

Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs | Chef James Friedberg of L'Atelier de Joël Robuchon