Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben

Chive Oil, Lemon Juice, Fermented Soybean Dip | Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Chefs Katiana Hong and Christopher Kostow of The Charter Oak

Black Garlic, Pickled Onions, Caper-Oroshi Salsa | Chef Emily Yuen of Bessou

Spanish Tuna, Shishito Peppers, Garlic, Aïoli, Burnt Lemon | Chef Jamie Bissonnette of JK Food Group

Braised Pork Shoulder, Boudin, Pepperjack, Sticky Rice | Chef Michael Gulotta of Maypop

Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium | Chef Bryan Voltaggio of VOLT

Mole Amarillo, Chapulín Vinaigrette, Goat Milk Feta, Marcona Almonds, Radish | Chef Jonathan Zaragoza of Birrieria Zaragoza

Ibérico Ham, Lobster, Pumpkin, Mushrooms, Black Garlic, Sherry Gel | Chef Ramón Freixa of Ramón Freixa Madrid

New Zealand Lamb, Maitake Mushrooms, Onions, Havarti, Aïoli, Furikake, Jalapeños | Chef Richard Rosendale of Roots 657

Greek Yogurt and Tandoori Spice | Chef Dale Talde of Rice & Gold

Smoked Black-Eyed Peas with Oxtail Panipuri and Parsley | Chef Chris Scott of Butterfunk Kitchen

Chef David Shim of Cote

Maple Sugar, Wild Rice, Blueberries | Chef Sean Sherman of The Sioux Chef

New Zealand Lamb, Roasted Trumpet Mushrooms, Quesillo de Oaxaca | Chef Raymond Garcia of Broken Spanish

Skull Island Tiger Prawns, Chimichurri, Crispy Chorizo, Lemon Aïoli | Chef Cindhura Reddy of Spuntino

Glass Noodles, Ground Pork, Wood Ear Mushrooms, Turmeric, Garlic, Soy Sauce, Lettuce | Chef Marina Senna Fernandes

Chef Jeremy Umansky of Larder