Spicy Coconut, Braised Lacinato Kale, Brassica Flowers | Chef Carlo Lamagna of Magna

Chickpeas, Lavender, Coriander, San Marzano Tomatoes, Basil | Chef Edouardo Jordan of Salare

Embered Kohlrabi, Egg White Shoyu, Burnt Walnut Oil, Lime | Chef Kevin Fink of Emmer and Rye

Nutella Mole, Red Onion, Arugula, Lemon, Olive Oil | Chef Jason Dady of Jason Dady Restaurants

Salsify Custard, Saffron-Chorizo Sauce, Herb Salad | Chef Jamilka Borges of Spoon

Wild Mushrooms, Blackberry Preserves, Venison Jus, Sweet Herbs, Pumpkin Seeds | Chef Jason Bond of Bondir

Béchamel, Salsify Purée, Chimichurri, Parmigiano-Reggiano | Chef Evan Allumbaugh of Che Fico

Salt Baked Carrots, Picholine Olive Dulche de Leche, Black Pepper and Cherry Glaze, Whipped Lardo | Chef Greg Biggers of Chestnut Provisions at Sofitel

Strozzapreti, Black Trumpet Mushrooms, Parmesan, Parsley, Watercress | Chef Fernanda Tapia of Comedor