Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Bartender Emily Freeman of Mägo

Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs | Chef Dustin Falcon of Niku Steakhouse

Ground Pork, Bay Shrimp, English Peas, Spicy Shrimp Paste Relish | Chef Meghan Clark of Nari | San Francisco

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge

Heirloom Tomatoes, Burrata, Pine Nuts, Stone Fruit | Chefs Selena Chow Fisher and David Fisher of Marlena

Mezcal, Thai Basil-Cantaloupe Syrup, Amaro, Lemon | Bartender Tiffany Jones of Rich Table

Wood-Fired California Grapes, Bone Jus, Lemon Zest, Chives | Chef Terry Koval of The Deer and The Dove

Caciocavallo, Gorgonzola, Parmigiano-Reggiano, California Grapes, Mosto Cotto | Chef Daniel Cutler of Ronan

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Lettuces, California Grapes, Marcona Almonds, Pickled Red Onion, Dill Ranch | Chef Christina McKeough of High Street

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Japanese Whisky, Cognac, Amaro, Bitters, Sakura Spray | Bartender Ilya Romanov of Bar Iris

Marinara, Mozzarella, Smoked Ham, Pineapple, Pickled Peppers, Sambal, Parmesan | Chefs Peter Dorrance and Eric Ehler of Outta Sight

Zucchini Cake, Labneh, Watermelon Molasses Buttercream, Hemp Seeds | Pastry Chef Mary Denham of Bloom’s End

California Red Grapes, Marcona Almonds, Rosemary, Saba | Chef Alex Tubero of Amali

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Pickled California Grapes, Garlic Aïoli, Toasted Marcona Almonds | Chef Adrianne Calvo of Chef Adrianne's Vineyard Restaurant & Bar

Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha