Laura Chenel Goat Cheese, Parmesan, Mozzarella, Swiss Chard, and Red Onions | Chef Tracey Harada of Love & Salt

Laura Chenel Goat Cheese, Lemon, Fonduta, Spring Onions | Chef Freedom Rains of A Mano

Erbazzone, Hazelnut Cream, and Sunchokes | Chefs Michael Lombardi and Kevin O'Donnell of SRV

Vadouvan Brodo, Hazelnuts, and Parmesan | Chef Michael Bergin of The Salty Pig

Heirloom Tomatoes, Buffalo Mozzarella, Sweet Pesto, Parmigiano-Reggiano | Chef Brian Kingsford of Bacaro

Preserved Meyer Lemon Mafaldi, Brown Butter, Capers, and Parsley | Chef Joe Sparatta of Southbound

Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's

Jimmy Nardello Peppers, Gold Bar Squash, and Squash Blossoms | Chef Michael Toscano of Da Toscano

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano

Tomato Salad, Cucumbers, Basil, and Mint | Chef Michael Lombardi of SRV

Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie

Heirloom Tomatoes, Lap Cheong, Crème Fraîche, and Herbs | Chef Jonathan Whitener of Here's Looking At You

Marsala Sauce, Matsutake Mushrooms, Garlic, and Herbs | Chef Nick Tamburo of Momofuku Nishi

Whey-Braised Veal, Lavender Vinegar, Saffron Wine, Scallions, and Borage Flowers | Chef Fiore Tedesco of L’Oca d’Oro

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

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

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

White Bolognese, Grana Padano, Rosemary, Thyme, and Parsley | Chefs Mel Lopez and Joyce Conway of Pear 6101