Buttermilk Ponzu, Chive Oil, Caramelized Cucumber, Golden Osetra Caviar, Fresh Origins Micro Sun Daisies | Chef Randy Rucker of River Twice

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Stuffed Rainbow Trout, Watercress and Herb Salad, Pickled Mustard Green Condiment, Lettuces | Chef Calvin Eng of Bonnie’s

Celery Root Cream, Pickled Celery, Smoked Whitefish Broth, Red Onion, Dill Oil, Lemon | Chef Ed Szymanski of Lord’s

Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley

Steelhead Trout Belly Tartare, Hiramasa Crudo, Razi Clam Ceviche | Chef Jonathan Kallini of Bacchanalia

Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House