Chickpea Purée, Herb Purée, Chickpeas, Celery Leaves, Fresh Herbs | Chef Victor Rosado of AHU|MAR at Dua Miami

Basil Emulsion, Parmesan Crackers, Trout Caviar, Espelette, Microgreens | Chef Aitor Garate Berasaluze of Edan Bistro

Wasabi, Soy Sauce, Daikon | Chef Shingo Akikuni of SHINGO

Chivo Blanco Beans, Peanut Salsa Macha. Pico de Gallo | Chef Marcella Ogrodnik of Duo’s

Stone Fruit Jam, Vanilla Pastry Cream, Oat Streusel | Bakers Jo Burke, Kyle Suczynski, and Humna Tak of Forest Bakery

Egg Patty, Beef Baloney, Caramelized Onions, Tomato Jam, Sunshine Sauce, American Cheese, Milk Bun | Chef Ryan Beck of Martha On The Fly

Piperrada, Escarole, Guindilla Peppers, Olive Oil, Sea Salt | Chef Mike Conrad of Leña

Scottish Steelhead Trout, Smoked Almonds, Fresh Herbs | Chef Nik Forsberg of Fet-Fisk

Curaçao, Sumac-Infused Baijiu, House Grenadine, Sichuan Tincture, Acidified Mango | Bartender Liz Dabecco of Standby

Salsa Morita, Mexican Crema, Queso Fresco, Cilantro, Blue Corn Tortillas | Chef Edgar Torres of Vecino

Niman Ranch Pork Tenderloin, Shaved Celery, Frisée, Caper Vinaigrette, Lemon | Chef Vincent Morelli of Cent’s Pizza + Goods

Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas

Pastry Chef Marlena Bella of Michael’s Genuine

Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil | Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe

Pastry Chef Janice Buraschi of PASTA

Yuzu Ponzu, Wasabi Chimichurri, Shio Kombu, Cilantro | Chef Daniel Vanh of Aoko

Truffle Aïoli, Spicy Peperonata, Lemon | Chef Mounir Loqmanen of Novotel Miami Brickell

Marinara Sauce, Garlic, Breadcrumbs, Stracciatella, Basil, Parmigiano Reggiano | Restaurateur David Foulquier of Eleventh Street Pizza