Sweet Pea Mousse, White Chocolate Ganache, Meyer Lemon Purée, Meyer Lemon-Coriander Sorbet, Candied Lemon | Pastry Chef Erin Kobler of Sepia

Cypress Grove Humboldt Fog Goat Cheese, Spring Pea Purée, Snow Peas, Snap Peas, Honey Dates, Toasted Walnuts, Walnut-Date Vinaigrette | Chef Travis Passerotti of Ghisallo

Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Lovage Dressing, Chervil Salt. Pea Salad, Ticklemore Cheese, and Pea Flowers | Chef James Lowe of Lyle’s

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

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

Pickled Melon, Melon Skin MSG, Melon Seed Paste, Shiitakes, Peppers | Chef Jarrett Stieber of Eat Me Speak Me