Caciocavallo, Gorgonzola, Parmigiano-Reggiano, California Grapes, Mosto Cotto | Chef Daniel Cutler of Ronan

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Marinara, Mozzarella, Smoked Ham, Pineapple, Pickled Peppers, Sambal, Parmesan | Chefs Peter Dorrance and Eric Ehler of Outta Sight

California Red Grapes, Marcona Almonds, Rosemary, Saba | Chef Alex Tubero of Amali

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds | Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar

Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha

Cervena Venison, Coal-Roasted Sweetpotatoes ‘A La Chapa,' Chimichurri, Salsa Criolla | Chef John Manion of El Che Steakhouse & Bar

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Red Miso and Citrus Dressing, Candied Kumquats, Bronze Fennel | Chef Seth Temple of Le Chat Noir

Fried Alligator, Cabbage Slaw, Rémoulade, Red Onion, Jalapeño, Queso Fresco, White Corn Tortilla | Chef Arthur Batiste of Public Service at NOPSI Hotel

Crab and Parsnip Ècrasè, Chicories, Parsnips, Smoked Garlic, Dashi Butter Sauce, White Balsamic | Chef Ryan Hacker of Brennan’s

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Persillade, Butter, Black Pepper, Whole Wheat Sourdough | Chef Kelley Schmidt of Miss River

Citrus Chile Butter, Grana Padano, Breadcrumbs, Lemon, Parsley | Chef Marcus Jacobs of Seafood Sally's

Fried Chicken Wings, Kashmiri Chile and Yogurt Sauce, Cilantro | Chef Manish Patel of Tava Indian Kitchen