Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

Gremolata, Thyme, Fresh Origins Mint Pineapple Tops | Chef Alex Ursprung of Press Club Grill

Seaweed Chimichurri, Sweet Soy, Micro Wasabi | Chef JT Vuong of Rule of Thirds

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

Turnip Purée, Red Wine Sauce, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Duck Fat, Almond-Chile Crunch, Cane Syrup, Micro Hearts on Fire | Chef Ryan Hacker of Brennan’s

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird

Spaghetti Squash, Burdock Fritter, Lotus Root Tuile, Osetra Caviar, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

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

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf | Chef Kim Alter of Nightbird

Kabocha Purée, Barley, Trumpet Mushrooms, Zucchini, Fresh Origins Petite Pumpkin Green | Chefs Jiwon Kim and Sungchul Shim of Kochi

Charred Cabbage, Baby Carrots, Fresh Origins Petite Watercress Red | Chef Dave Park of Jeong