Coconut Milk Ginataan, Charred Onion Oil, Lemongrass Oil, Honey Patis, Calamansi-Chile Sorbet | Chef Aaron Escalada of Abacá

Acorn Noodles, Date Hot Sauce, Eight-Minute Egg, Sesame Seeds | Chef Steve Joo of Joodooboo

Butternut Squash, Honeynut Squash, Lemon Purée, Kinome Leaf Oil | Chef Kim Alter of Nightbird

Corn Polenta, Pluot Teriyaki, Shiso Leaves | Chef Gizela Ho of Rich Table

Dungeness Crab and Chile Sauce | Chef Emily Lim of Dabao Singapore

Pickled Peach, Rye Cream, Cocoa-Rye Crumble | Pastry Chef Lauren Melhus of Mister Jiu’s

Anchovies, Olives, Cream Cheese, Crème Fraîche, Black Currant Jam, Chives | Chef Sean Thomas of Buddy

Smoked Cherry Pastry Cream, White Chocolate Ganache, Lime Zest | Baker Casey Wentworth of Automat

Niman Ranch Pork Belly, Shishito Soubise, Spiced Pork Jus, Red Oak Leaves | Joe Hou of Tenderheart at The LINE SF

Australian Lamb, Chestnut Purée, Jujube-Lima Bean Stew, Pickled Jujubes, Delicata Squash, Lamb Jus | Rasika Venkatesa of Mourad

Honey, Five-Spice, Cherry, Bellflower Root | Chef Richard Lee of Saison

White Sauce, Niman Ranch Sweet Italian Sausage, Charred Broccoli, Hot Honey | Restaurateurs Marc Schechter and Danny Stoller of Square Pie Guys

Cervena Venison Loin, Rutabaga-Wasabi Purée, Chanterelles, Pickled Rutabaga | Brandon Rice of Ernest

Maitake Mushrooms, Goat Cheese, Pomegranate-Basil Vinaigrette | Finn Stern of DAYTRIP

Wild Salmon, Spicy Sticky Glaze, Pickled Thai Chile, Tempura Flakes, Fresh Herbs, Lime | David Murphy of Shuggie’s Trash Pie + Natural Wine

Crème Frâiche, Siberian Sturgeon Caviar, Chives | Timothy Malloy of Chezchez

Poached Rhubarb, Rice Meringue, Plum Jus, Pink Peppercorn Crumble | Michelle Fried of Sons & Daughters

Casey Wentworth of Automat