Gochujang, Soy Sauce, Garlic, Sesame Oil, Scallions | Chef Simon Lee of Kisa

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Iberian Pork, Bomba Rice, Roasted Mushrooms, Red Bell Peppers, Spanish Onions, Garlic, Saffron, Aïoli | Chef James Martin of Bocadillo Market

Hot Honey, Jalapeño-Herb Spread, Mayonnaise, Lettuce, Tomato, Pain di Mie Bun | Chef Brandll Mann of Better Luck Tomorrow

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

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