Chocolate Sponge Cake, Chocolate Shortbread, Vanilla Shortbread, Chocolate Sabayon, Vanilla Ice Cream, Chocolate Cream, Chocolate Bits, and Chocolate-Vanilla Sauce | Pastry Chef Pierre Hermé of Pierre Hermé

Delicata Squash, Spaghetti Squash, Kabocha Squash, Honeycrisp Apple, Buttermilk Dressing, and Herbs | Chef Matt Harper of Kensington Quarters

Browned Butter, White Chocolate, Olive Oil, and Salt | Baker Zachary Golper of Bien Cuit

Crispy Iberian Pork, Dungeness Crab, and Kikkoman Szechuan Sauce | Chef Ford Fry of Rocket Farm Restaurants

Ricotta and Chile Sauce | Chef Greg Baxtrom of Olmsted

Porcini-Cocoa Nib-infused Whiskey, Lemon, Sherry, Orgeat, and Mint | Bartender Leanne Favre of Clover Club

Pandan-Whey Syrup, Mizi Lemongrass Shochu, Celery Juice, and Sparkling Water | Bartender Brian Evans of Sunday Hospitality

Roasted Kabocha Squash, Caramelized Onions, Mascarpone, Stracciatella, and Cocoa Nibs | Chef Albert Di Meglio of Barano

Sesame-Peanut Butter, Concord Grape Sorbet, Toasted Peanuts, and Maldon Salt | Pastry Chef Isabel Coss of Cosme

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

with Poached Turnips | Chef Hari Cameron of a(MUSE.)

Smoked Oat Milk, Chocolate Cookie, Cultured Cream, Vanilla, and Salt | Chef Hari Cameron of a(MUSE.)

Braised Beef, Crab Fat Sauce, Bell Peppers, Fish Sauce, and Scallions | Chef Alvin Cailan of The Usual

French Butter, Brown Sugar, Vanilla, and Valrhona Dark Chocolate | Pastry Chef Ryan Butler of Butler

Beausoleil Oysters, Soy-Red Miso Sauce, Egg, Shirodashi, Cabbage, Bean Sprouts, and Basil | Chef Trigg Brown of Win Son

Stuffed Jimmy Nardello Pepper, Burnt Lemon, Romesco Sauce, and Salsa Tinta | Chef Eric Bolyard of La Compagnie des Vins Surnaturels

Geoduck, Preserved Lemon, Chives, Calamansi Lime Juice, and Sherry Vinegar | Chef Jamie Bissonnette of Toro

Soy-Marinated Tuna, Avocado, Radish, and Salsa Macha | Chef Justin Bazdarich of Speedy Romeo