Nixtamalized Butternut Squash, Pickled Almonds, and Squash Seed Horchata | Chef René González of Imperfecto

Chef Armani Johnson formerly of ABC Pony

Sour Pork, Coconut Rice, Fish Sauce, Lime, Peanuts, Scallions, and Green Lettuce Wraps | Chef Boby Pradachith of Thip Khao

Butternut Squash, Piloncillo Syrup, Orange Peel Purée, Cream Ice Cream, and Candied Orange | Pastry Chef Elisa Reyna of maïz64

Gala Apple Sorbet and Toasted Walnuts | Pastry Chef Emma Scanlon of Albi

Braised Shallots, Red Cabbage, and Sauce Perigourdine | Chef Ryan Ratino of Bresca

Ember Roasted Vegetables, Spicy Sorghum, Campfire Cream, Benne Craquelin | Chef Opie Crooks of No Goodbyes

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

Crab Fat, Lardo, Smoked Trout Roe, and Chive | Chef Paolo Dungca of Hiraya

Chef Demetri Mechelis of Martha Dear

Dashi, Melted Brie, Shichimi Togarashi, and Garlic Chives | Chef Masako Morishita of Maxwell Park

Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame | Chef Angel Baretto of Anju

Fried Catfish, Pea Leaves, Spinach, Kimchi, Gochugaru, and Pork Floss | Chef Kevin Tien of Moon Rabbit

House Barbecue Sauce and Honey Mustard | Pitmaster Fernando González of 2Fifty Texas BBQ

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

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

Watermelon Rosé Sorbet, Sweet Cured Cucumber, Kiwi, Watermelon Chia, Lime, Mint | Pastry Chef Rochelle Cooper of ThinkFoodGroup

Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus | Chef Amy Brandwein of Centrolina