Cypress Grove Humboldt Fog Goat Cheese, Fermented Garlic Honey, Kumquat Jam, Olive Tapenade, Speck, Sourdough Crostini | Chef Dresden Kaiser of Superfine Playa

Cypress Grove Humboldt Fog Goat Cheese, Kumquat Marmalade, Pistachio Dukkah, Pickled Green Strawberry, Frisée | Chef James Martinez of Manhattan Beach Post

Santa Barbara Spot Prawns, Dashi Vinaigrette, Green Peppercorn-Infused Olive Oil, Cilantro Flowers | Chef Mark Chou formerly of Double Chicken Please

Braised Pork Belly Chashu, Giardiniera, Ajitama Eggs, Furikake, and Mint | Chef Alex Seidel of Mercantile Dining & Provisions

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, and Sweet Potato Spirals | Chef Yuan Tang of Rooster & Owel

Coffee Marinade, Sweet Potato Pavé, Brussels Sprouts, Pecans, Texas Honey, and Red Wine Jus | Chef Matt McCallister of Homewood

Prosciutto, Nam Pla, Grated Cashew, and Herbs | Chef Alex Astranti of Mercantile Dining & Provision

Arugula, Feta, Greek Yogurt, Shallots, Lemon, Champagne Vinegar, Coriander, Chives, and Olives | Chef Alex Jackson of Haymaker

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Smoked Almonds, Parmesan Broth, Fiore Sardo, Lemon Breadcrumbs | Chef Katy Millard of Coquine

Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House