Braised Lamb Neck, Roasted Lamb Loin, Farro, White Balsamic, Pickled Ramps, and Shallot | Chef James Kent of Crown Shy

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula

Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY

Corn Husk Glaze, Chile Costeño, Mole Rojo | Chef Alan Delgado of Oxomoco

Braised Aussie Beef Short Rib, Egg, Bean Sprouts, and Seaweed | Chef Jae Lee of Nowon

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger

Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Golden Cod, Pork-Clam XO Sauce, and Garlic-Buttered Herbs | Chef Jeremy Kean of Brassica Kitchen + Cafe