Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous | Chef Edouardo Jordan of Salare

Tahini Hot Sauce, Peanut Dukkah, and Scallions

Cassie Piuma of Sarma

Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro | Chef Niven Patel of Ghee

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro | Chef Gabrielle Maeda of State Bird Provisions

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple | Chef Alan Delgado of Xilonen

Green Emmer Shoyu Glass, Beef Tallow, and Pink Lady Apple | Chef Kevin Fink of Hestia

Black Winter Truffles, Brown Butter Bits, and Fresh Herbs | Chef Greg Baxtrom of Olmsted

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

‘Nduja-Washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, and Dehydrated Orange | Bartender Charlotte Mirzoeff of Kindred

Chickpea Batter-Fried Chile, Chanterelles, Amul Cheese, Tamarind-Date Chutney, Spicy Mayonnaise, and Shoestring Potatoes | Chef Eric Valdez of Dhamaka

Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom | Bartender Brian Evans of Rule of Thirds

Chocolate-Hazelnut Fudge, Caramel, and Feuilletine Crunch | Pastry Chef Julie Elkind of Bâtard

Braised Lamb Neck, Roasted Lamb Loin, Farro, White Balsamic, Pickled Ramps, and Shallot | Chef James Kent of Crown Shy

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Scallop, XO Sauce, Tobiko, and Lemon | Chef Taka Sakaeda of Nami Nori

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula