Spaghetti Squash, Pumpkin Seed Vinaigrette, Burnt Pumpkin Seeds, Lime, Parsley Powder, Squash Powder | Chef Eric Brown of Thick Neck

Black Bean Sabayon, Meyer Lemon Sorbet, Crispy Cardamom Beans, Sea Salt, Cacao Nibs | Pastry Chef Olivia Bartruff of República

Duck, Curry Paste, Fish Sauce, Coconut Milk, Thai Basil, Brussels Sprouts, Jalapeños | Chef Kitsanaruk Ketkuaviriyanont of Langbaan

Oaxaca Cheese, Harbison Cheese, Bali Curry Spice, Tomato Curry | Chef Thomas Pisha-Duffly of Gado Gado

Sable, Passion Fruit-Mango Confit, Passion Fruit Curd, Whipped Ganache, Coconut Dacquoise, Chocolate Glaze, Coconut Tuile | Pastry Chef Kyurim Lee of JinJu Patisserie

Seasoned Rice, Shishito-Gochugaru Mayonnaise, Daikon Pickles, Ikura | Chefs Peter Cho and Scotty Iijima of Toki

Niman Ranch Iberian Duroc Pork, Mustard-Cantaloupe BBQ Sauce, Sunflower Seed Dukkah | Chef Kyle Christy of Street Disco

DemKota Ranch Beef, Cockles, Lovage Aïoli, Charred Kale | Chef John Denison of St. Jack

Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Braised Adobo Beef, Cultured Cream, Cabbage, Cilantro, Pickled Onions | Butchers Kei Ohdera and HJ Schaible of Pasture

Lumina Farms Lamb Shoulder, Tomatoes, Spelt Croutons, Niçoise Olives, Whipped Labneh | Chef Dylan Sprenger of La Moule

Charred Spring Onions, Roasted Kombu Oil, Tarragon Oil, Snap Peas, Cambozola Classic, Grilled Country Levain Bread | Chef Justin Woodward of OK Omens

Double Chocolate Fudge Frosting, Crystalized Chocolate, Maldon Salt | Pastry Chef Siobhan Speirits of Cafe Olli

Citrus Miso, Crispy Leeks, Lemon, Togarashi, Sasa Leaf | Chef Rodrigo Ochoa of Janken

Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs | Chef Anthony Siccardi of No Saint

Black Beans, Pickled Red Onions, Avocado, Spicy Peanuts, Tortilla | Chef Ricky Bella of Palomar

Nettle Pesto, Fried Nettles, Asparagus, Parmesan, Lemon | Chef Cameron Dunlap of Morchella

Fried Tofu, Maitake Conserva, Tofu Aïoli, Jasmine Rice, Pickled Chiles, Scallions, Fried Garlic | Chefs Ethan and Geri Leung of Baon Kainan