Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Fried Pita, Harissa, Smoked Feta, Whipped Labneh, Persian Cucumber, Mint, and Lime | Chef Michael Rafidi of Albi

Smoked Eggplant, Cucumber, Preserved Lemon, and Labneh | Chef Suzanne Goin of A.O.C.

Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan | Chef Tyler Curtis of Pilot

Szechuan Chiles, Labneh, Tofu, Persimmons, Lemon Balm | Chef Pablo Zitzmann of Zitz Sum

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

Cheese Dough, Feta, and Sour Cream | Baker Adir Michaeli of Michaeli Bakery

Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana

Tomato, Greens, Chiles, Sunchoke, Yogurt, Egg | Chef Natasha Douglas of Better Luck Tomorrow

Chef Reem Assil of Reem's California Mission

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

Pistachio, Rosewater Syrup, Sesame Kaak | Chef Matty James of Suraya

Chocolate Labneh Ganache, Orange Blossom Syrup, Charred Sweet Potato Ice Cream, Candied Sweet Potato | Pastry Chef Camille Cogswell of Zahav

Charred Onions, Tomatoes, Long Hots | Chef Nick Kennedy of Defined Hospitality | Philadelphia

Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk