Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil | Chef Sonnie Gomez of The Proper Santa Monica

Flat Iron Steak, Tarragon Aïoli, Bagna Cauda, Chives, Aged Cheddar, Chips | Chef Ana Palomares of Death & Co.

Japanese Cucumber, Avocado, Satsuma, Soy Sauce, Orange Bitters, Shrimp Chips | Chefs Amarys Koenig Herndon and Jordan Herndon of Palm&Pine

Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s

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

Mountain Rose Apple, Sherry Vinegar Granita, Kombu Oil, Winter Radishes, Shiso | Chef Andrew Manning of Longoven

Turnips, Shallots, Sherry Vinegar, Fresh Herbs, Greek Yogurt, Pea Tendrils, Grilled Sourdough | Chef Brian Paszko

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna | Chef Nina Compton of Compère Lapin

Watermelon, Toasted Hazelnuts, Whipped Chèvre, and Housemade Brioche | Chef John Denison of St. Jack

Asiago Frico, Quail Egg Yolk, and Basil | Chef Ciro Fedora of CAPO Restaurant & Supper Club

Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table

Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern

Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can

Carrot Top Salsa Verde, Crispy Buckwheat Crepe, and Egg Yolk | Chef Eli Collins of a.kitchen + bar

Sunflower Seeds, Caviar, and Crab Chips | Chef Jamie Bissonnette of Toro

Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex