Red Creamer Potatoes, Pecan Pesto, Crispy Chickpeas, and Pickled Carrots | Chef Andrea Shackelford of Harvest Seasonal Kitchen

White Pepper Béchamel, Blood Orange Gastrique, Hazelnuts, Thyme, and Smoked Kentucky Bleu | Chef Christian Dortch of Georgie by Curtis Stone

Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, and Pomegranate Seeds | Chef Mike Matis of Fearing’s

Arugula, Tomato, and Carraway Cream | Chef Chad Houser of Café Momentum

Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can

Grape Achar, Grape Chutney, Spiced Cashews, Kashmiri Chili Oil, and Grape Peel Papdi | Chef Eric Valdez of Dhamaka

Pistachio, Lemon, Vanilla, Orange, and Daikon | Chef Fiore Tedesco of L’Oca d’Oro

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

Venison Burnt Ends, Cajun Spices, Boiled Peanut Etouffee, and Toasted Pecan-Popcorn Rice | Chef Nathanial Zimet of Boucherie

Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

Green Almond Purée and Yuzu Kosho | Chef Otto Phan of Kyōten

Beef Fat Mayo, Radicchio, Colatura, and Fermented Grapes | Chef Thomas Carlin of Galit

Guajillo Árbol Salsa, Grains of Paradise Salsa Macha, and Grains of Paradise Crema | Chef Rishi Manoj Kumar of Bar Sótano

Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Pastrami Spice, Yukon Gold Potato, Onion, and Deli Mustard | Baker Sam Zeitlin of Zeitlin's Delicatessen

Gulf Crawfish-Shrimp Étouffée, Buttered "Geechie" Stone Ground Grits | Chef Damarr Brown of Virtue Restaurant

Buckwheat Koji Butter, Preserved Green Almond, Almond Milk, and Walnut Oil | Chef Luke Feltz of Smyth