Oyster Mushroom Aïoli | Chef Charles Wong of Umamicue

Rosemary-Lemon Ice and Mint Leaf | Chefs Kyra Farkas and Noah Sandoval of Oriole

American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond

Cantaloupe, Jamon Consommé, Parsley Oil, Uni, Dill Flowers | Chef Luke Feltz

Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko

Seedlip Spice 94, Verjus Rouge, Benimosu Syrup, Adzuki Syrup, Soda, Tonic Water | Bartender Julia Momose of Kumiko

Kabocha-Barley Jook and Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong

Chocolate Crémeux, Cacao Nib Crumble, Olive Oil Foam | Genie Kwon of Kasama

Sweet Corn, Andouille Sausage, Peppers, Red Onion, Sherry Vinegar, Parsley | Cedric Harden

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Cervena Venison, Coal-Roasted Sweetpotatoes ‘A La Chapa,' Chimichurri, Salsa Criolla | Chef John Manion of El Che Steakhouse & Bar

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Pallini Limoncello, Prosecco, Basil Infused Dry Vermouth, Amaro Montenegro, Lemon, Orange Bitters | Bartender Richard Beltzer of Monteverde

Pastry Chef Dana Cree of Pretty Cool Ice Cream

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Watermelon, Compressed Melon, Pickled Watermelon Rind, Coconut Granita, and Avocado | Chef Rishi Kumar of Bar Sótano

Wild Mushrooms, Shallots, Guanciale, and Cream Sauce | Chef Annie Waugh of Tortello

Oat Frangipane, Coconut Pastry Cream, and Lime Zest | Pastry Chef Genie Kwon of Kasama