European Veal Shank, Veal Jus, Tonnato Sauce, Pickled Caper Leaves, and Bonito Flakes | Chef Silvia Barban of LaRina Pastificio & Vino

Reposado Tequila, Campari, Sweet Vermouth, Vanilla Fleur de Sel, and Piña Colada Air | Bartender Chris Amirault of Otium

Marshmallow, Speculoos Crumble, Speculoos Ice Cream, Pavlova, Molten Cake Batter, and Sea Salt | Pastry Chef Daniel Alvarez of Union Square Cafe

Malaysian Red Curry, Coconut Milk, Papaya Salad, Pineapple, and Forbidden Rice | Chef Banks White of Hat Trick Hospitality

Chef Reem Assil of Reem's California Mission

Australian Lamb Shoulder, Adobo, Soy Sauce, Pinakurat Vinegar, Pickled Shallots, and Radish | Chefs Francis Ang and Danica Aviles of Pinoy Heritage

Peanut-Washed Buffalo Trace Bourbon, Vermouth, Sherry, Banana | Bartender Emilio & Miguel Salehi of The Beehive

Milk Punch, Coffee Rum, Pistachio Orgeat, Maraschino Cherry, and Mint | Bartender Nicolas Torres of True Laurel

Malted Wheat Flour, Vadouvan, and Brown Butter | Baker Estevan Silva of Quince

California Venison, Pork Fat, Shallots, California Walnuts, and Bay Leaf | Charcutier John Harley Richter of Verjus

Bread Flour, Whole Grain Durum Flour, Sesame Seeds, and Sea Salt | Baker Chase Agee of Base Camp Bakery

Cilantro Cake, Angel Food Cake, Cilantro Sherbet, Goat Milk Yogurt, and Strawberries | Pastry Chef Joshua Gaulin of Quince

Almond Granita, Tapioca, Citrus, and Pink Peppercorns | Pastry Chef Jennifer Felton of Cotogna

Fish Sauce Vinaigrette, Beef Jus, Leek Ash, Roasted Brassicas, Brussels Sprouts, and Green Garlic Confit | Chef Kim Alter of Nightbird

Grand Marnier, Orange Zest, and Dark Chocolate Pearls | Chef Shannon Waters of The Riddler

Onion Marmellata, Daikon, Pickles, and Roman Matzo | Chef David Nayfeld of Che Fico

Pear, Uni, Shallot, Wasabi, and Togarashi | Chef Adam Tortosa of Robin

Australian Lamb Shoulder, Za'atar, Herbed Labneh, and Sumac Onions | Chefs Laura and Sayat Ozyilmaz of Noosh