Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

Japchae, Mushroom, Zucchini, Soy-Garlic Sauce | Chef Jae Lee of Nowon

Australian Lamb, Salsa Pipicha, Watercress, White Onion, Squash Blossom | Chef Emilio Cerra of Oxomoco

Australian Lamb Sugo, Fava Beans, Labneh, Mint | Chefs John DaSilva and Vincent Susino of Chickadee

Australian Ribeye, White Leek, Mashwi Salad | Chef Einat Admony of Balaboosta

Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, and Tangerine Olive Oil | Chef Rob Hurd of Frasca Food & Wine

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Tepache, Sorrel Foam, Chica Morada, and Lemon Peel | Bartender Andrew Booth of BRUTØ

Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys

Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese | Bakers Allison Declercq and Colton Steiner of Funky Flame

Blueberry Glaze and Lemon Zest | Baker Shawn Bergin of Bakery Four

Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa

Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop

Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon

Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator

Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi

Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint | Bartenders Mary Allison Wright and McLain Hedges of Yacht Club

Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est