Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Smoked Coppa Pork, Gochujang BBQ Sauce, Kimchi, Pickles, Cilantro Ranch | Chef Daniel Raia of Sweet Cheeks Q

Cranberry Bean Sauce, Coconut Vinegar, Fresh Herbs, Red Onion, Pickled Chile | Chef Christian Truong of Si! Mon

Chef Deau Arpapornnopparat of Holy Basil

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Red Pea Mapo Sauce, Zhug, Turnip, Ají Chiles, Mushroom Ras el Hanout | Chef Jarrett Stieber of Little Bear

Niman Ranch Iberian Duroc Pork, Koshihikari Rice, Pickles, Wasabi | Chef Esther Ha of Momofuku Ko

Corn Polenta, Pluot Teriyaki, Shiso Leaves | Chef Gizela Ho of Rich Table

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

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Blood Sausage, Sauerkraut Butter, Caramelized Onions, and Burnt Apple | Chef Marc Sheehan of Loyal Nine

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Achiote Braised Pork Shoulder, Habanero Salsa, Pickled Red Onion | Chef Ricardo Valdes of El Xolo

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101

Chef Bryan Furman of B's Cracklin' BBQ