Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch

Benne Tahini, Barbecued Carrots, Sorghum Syrup, White Shoyu, and Lime | Chef Scott Bacon of Magdalena

Banana Leaf-Wrapped Rockfish, Paksiw Sauce, and Coconut Flakes | Chef Julie Cortes of Kaliwa

Pork Shoulder, Turnips, Tamarind Hoisin, Salsa Criolla, Hot Sauce, Ginger-Scallion Sauce, and Bao Buns | Chef Will Fung of China Chilcano

Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, and Sweet Potato Spirals | Chef Yuan Tang of Rooster & Owel

Dried Scallops and Shrimp, Chinese Sausage, Pepperoni, Spam, Ginger, Shallots, Garlic, and Bonito Flakes | Chef Nico Cezar of Tonari

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

Chef Armani Johnson formerly of ABC Pony

Singani, Rosemary-Lingonberry Syrup, Lemon, Egg White, Club Soda, and Angostura Bitters | Bartender Mike Marino of Trummer’s Restaurant

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

Crab, Fried Quinoa, Banana Vinegar Aïoli, Coconut Rice, and Salmon Roe | Chef Andres-Julian Zuluaga of Blend 111

Persian Cucumber, Whipped Feta, Pomegranate, Smoked Olive Oil, Herbs, and Pita | Chef Lee Gregory of Soutbound

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