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

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

Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen

Egg Scramble, Pressed Potatoes, and Chopped Bacon | Chef Cameron Slaugh of The Attic

Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy | Chef Vivian Ku of Joy

Niman Ranch Smoked Ham and Roast Pork, Swiss, Mustard, Pickles | Butchers Jason & Melanie Schoendorfer of Babe’s Meat and Counter

Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's

White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

Labneh, XO Sauce, Sesame Seeds, Cilantro | Chef Brad Deboy of Ellē

Smoked Salmon and Cream Cheese | Daniela Moreira of Call Your Mother Deli

Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben

Cervena Venison, Ground Mushrooms, Cucumber-Wasabi Raita, Bourbon-Habanero Hoisin Sauce, Emmi Roth Raclette, Le Grand Cru, Onion Focaccia | Chef Elizabeth Falkner of Falk Yeah! Productions

Gruyère, Sauerkraut, Russian Dressing, House Rye Bread | Chef Todd Ginsberg of The General Muir

Ancho-Rubbed Wagyu, Gruyere, Arugula, Horsey Sauce, Ciabatta | Chef Steven Redzikowski of Acorn