Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

French Butter Tamal, and Brown Butter-Salsa Macha Curry | Chef Alan Delgado of Oxomoco

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana

Herbs, Pickled Elderberry Seeds with Lentil Salad | Chef Taylor Thornhill of Bateau

Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor

Achiote Braised Pork Shoulder, Habanero Salsa, Pickled Red Onion | Chef Ricardo Valdes of El Xolo

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish | Chef Melissa Miranda of Musang

Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper | Chef Nicole Matson of How To Cook A Wolf

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi

Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Basil, Garlic, Nam Jim, and Chile | Chef Nick Wong of UB Preserv

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

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo