Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Spiced Fish Loin and Belly Scraps, Preserved Lemon, Leek Soubise, Vegetable Compost Broth, Charred Leek Oil | Chef Sieger Bayer of Bar Berria

Sweetpotato Velouté, Baby Leek, Compressed Celery, Sweetpotato Bread | Serena Chow Fisher and David Fisher of Marlena

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

Laura Chenel Goat Cheese, Fava Beans, Sunchokes, Green Garlic, and Celery | Chef Bonnie Morales of Kachka

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Sticky Rice, Dried Shrimp And Scallop, Salt Cod, Chinese Sausage, Edamame, Macadamia Nut, Chile | Chef Matthew Crowley of Spoken English

Pork and Shrimp Shumai, Quail Egg, Gold, Chicha De Jora-Sesame-Black Vinegar Dip Sauce | Chefs Carlos Delgado and José Andrés of China Chilcano

Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Chives | Chef Hari Cameron of a(MUSE.)

Braised Pork Shoulder, Boudin, Pepperjack, Sticky Rice | Chef Michael Gulotta of Maypop

Roasted Vegetables, Cotija Cheese, Fermented Radishes, Lamb's Quarters, Okra Flowers, Wild Oregano | Chef Max Snyder of Pitchfork Pretty