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

Maitake Mushrooms, Leeks, Black Beans, Tartufata, Epazote, Frisée, Queso Fresco | Chef Luna Contreras of Chelo

Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese | Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca

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

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Beans, Pickled Red Onions, Avocado, Spicy Peanuts, Tortilla | Chef Ricky Bella of Palomar

Nettle Pesto, Fried Nettles, Asparagus, Parmesan, Lemon | Chef Cameron Dunlap of Morchella

Fried Tofu, Maitake Conserva, Tofu Aïoli, Jasmine Rice, Pickled Chiles, Scallions, Fried Garlic | Chefs Ethan and Geri Leung of Baon Kainan

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

Birch-Infused Vodka, Orange-Lemon Cordial, Gammel Dansk, Linie Aquavit, Egg White, Bitters | Bartender Jamie Cecchine of Kachka

Black Tahini-Chile Crisp Bialy | Baker Adam Thompson of Bialy Bird

Bok Choy, Sweet Soy, Dashi, Ramen Noodles, Sesame Oil | Chef Sara Hauman of Tiny Fish Co.

Piperade, Pimenton Oil, Citrus Salt, Espelette Pepper, Lime, Mint | Chef Matt Mayer of Heavenly Creatures

Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor

Steamed Shrimp, Curry Shrimp Oil, Nam Tok Sauce, Herbs, Fried Shallots | Chef Colin Yoshimoto of Eem

Mascarpone, Stout Caramel, Meringue Lady Fingers, Chocolate Crumble | Pastry Chef Darla Shaffer of Jacqueline

Breakfast Sausage Gravy, Fried Egg, Chives | Chef Taylor Manning and Pastry Chef Siobhan Speirits of Cafe Olli