Roasted Quince Purée, Quince-Vanilla Gelato, Jerez Vinegar Gastrique, Jerez Vinegar Tuile, Almond Namelaka | Pastry Chef Tara Lewis of Tusk

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

Purple Clams, Green Garlic, Calabrian Chile Oil, Lemon, Potato Crumbs | Chef Taylor Manning of Cafe Olli

Bone Marrow Caramel, Crema Mexicana Ice Cream, Mezcal-Soaked Apples, Chamoy | Pastry Chef Gabriella Martinez of Sweet Creature

Spiced Black Eyed Peas, Onion, Tomato, Toasted Bread | Chef Fatou Ouattara of Akadi

Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado

Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack

Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt | Pastry Chef Siobhan Speirits of Cafe Olli

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf | Chef Rodrigo Ochoa of Janken