St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion | Chef Joe Fontelera of Boonie’s Filipino Restaurant

Lima Bean-Rice Pilaf, Salsa Verde, Lemon Balm | Chef Lamar Moore of Bronzeville Winery

Braised Turnip Greens, Enoki Barigoule, Pickled Turnips, Crispy Chicken Skin | Chef Bradyn Kawcak of Atelier

Olive Aïoli and Brown Butter Breadcrumbs | Chefs Aaron Patten and Katie Wasielewski of Pompette

Fried Tofu, Sisig Sauce, Bell Peppers, Scallion, White Rice | Chef Melvin Reyes of Mano Modern Cafe

Lemon-Dill Sauce | Chefs Brian Greene and Alex Skrzypczyk of Pickled Prince

Halloumi, Fried Egg, Za'atar, Labneh, Harissa Mayonnaise, Sumac, Picked Red Onion, Arugula, Sesame Seed Brioche | Chef Billy Zureikat of Tripping Billy

Niman Ranch Iberian Pork, Guava-Apple Purée, Black Garlic Purée, Togarashi Carrots, Leeks | Chefs Eddie Ku, Brady Neihoff, and Jose Silva of Gourmet Caterers

Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Oyster Mushroom Aïoli | Chef Charles Wong of Umamicue

Lo Mein Noodles, Crawfish, Vietnamese XO Sauce, Crack Sauce, Parmesan, Salmon Roe, Fried Garlic | Chef Peter Nguyen of Lê Madeline

Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen

Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima

American Cheese Dip | Chef Nelson Whittingham of Moon Bar

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Celery Root and Parsnip-Rutabaga Mash | Pastry Chef Alex Artinian of Lehrhaus