Salt and Herb Crust, Summer Squash, Cherry Tomato Passato, Castelvetrano Olives, Herb Salad, Zucchini Fritters | Chef Nick Kelly of AltoVino

White Bean Purée, Chicken Jus, Peperonata, Castelvetrano Olives | Chef Rachel Orner of Penny Roma

Burrata, Toasted Almonds, Italian Vinaigrette, and Basil | Chef Fiore Tedesco of L’Oca D’Oro

Marinara Sauce and Calabrian Chiles | Chef Domenick Gianfrancesco of Carmenta's

Asiago PDO Fonduta, Ramp Pesto, Speck | Chef Al Di Meglio of Barano

dipped in Asiago Stravecchio PDO | Chef Michael Toscano of Da Toscano

Asiago Espuma, Bordelaise, and Black Truffle | Chef Michael Beltran of Navé

Asiago, Charred Tomato Sauce, and Fried Shallots | Chef Silvia Barban of LaRina Pastificio & Vino

Asiago All'Aglio Dolce, Prosciutto, English Peas, and Garlic | Chef Michael Pirolo of Macchialina

Asiago Fonduta, Black Pepper, and Extra Virgin Olive Oil | Chef Jackson Kalb of Ospi

Wild Mushrooms, Shallots, Guanciale, and Cream Sauce | Chef Annie Waugh of Tortello

Braised Rabbit, Leeks, Harissa Vinaigrette, and Swiss Chard | Chef Michael Lombardi of SRV

Asiago Frico, Quail Egg Yolk, and Basil | Chef Ciro Fedora of CAPO Restaurant & Supper Club

Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria

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

Garam Masala, Pistachios, Pomegranate Molasses | Chef Bailey Sullivan of Monteverde

Vegetable Broth, Yangnyeom Sauce, Pickled Onion, Radish, and Jalapeño | Chef Kelly Jeun of Frasca Food & Wine

Niman Ranch Pork, Potato, Parmigiano, Burrata, Fennel Pollen, Lemon, and Pistachio | Chef Francesco Allegro of Rossoblu