Portobello and Shiitake Mushrooms, Cabbage Slaw, Pickled Jalapeño, Rancho, Swiss Cheese, Hot Honey, Challah | Chef Matthew Bullock of Southern Pines Diner Car

Grilled Cabbage, Kohlrabi, Foie Gras Jus, Honey-Onion Bread | Chef Eli Collins of a.kitchen

Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Recipe: Coconut-Corn Cream Sauce, Lima Bean Purée, Parsley Oil, Fried Leeks | Chef Varanya Geyoonsawat of Kann

Honeycrisp Apple, Lucques Olives, Chervil | Chef Telly Justice of HAGS

Cypress Grove Humboldt Fog Goat Cheese, Honeycrisp Apples, Seasoned Burrata, Pinenuts, Za'atar, Sumac Dressing | Chef Aretah Ettarh of Gramercy Tavern

Stuffed Cabbage, Foie Gras, Shrimp, Ginger, Chives, Lobster Sabayon, Tarragon Oil | Chef Sol Han of LittleMad

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Spiced Salt Dough and Braised Red Cabbage | Chef George Mendes of Veranda

Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa

Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Green Cabbage, Leeks, White Miso, White Pepper, Parmesan, Celery, Lime | Chef Kevin Tien of Himitsu

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar | Chef Sarah Grueneberg of Monteverde

Braised Peanuts and Bacon | Chef Spencer Gomez of Holeman & Finch