Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips | Chef George Madosky of Fork

Paprika Aïoli, Sourdough Breadcrumbs, Shiso | Chef Kevin McWilliams of Laurel

Carne de Casamiento, Pickled Beets, Refried Beans, Salsa, Cotjia, Guacamole, Cilantro | Chef Sofia Deleon of El Merkury

Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse

Niman Ranch Pernil, Heritage Ham, Sofrito, Mayonnaise, Mustard, Pickles, Swiss Cheese, Ciabatta | Chef Edwin De La Rosa of Middle Child Clubhouse

Norf Sauce, San Marzano Tomatoes, Chile Flakes, Mozzarella, Provolone, Cheddar, Parmesan | Chef Michael Carter of Down North Pizza

Vanilla Bean Sour Cream Cake, Vanilla Bean Whipped Cream, Peanut Butter Buttercream, Strawberry- Rhubarb Jam, Peanut Butter Crumble | Baker Noelle Blizzard of New June Bakery

Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor

Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday

Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit | Chef Brian Batch of Bird Bird Biscuit

Sunchoke Purée, Raw Sunchokes, Walnuts, Sunflower Sprouts | Chef Scott Fiore of Via Mare

Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends

Miso Butter Dashi, Hijiki Pickles, Pork Floss, Breadcrumbs, Preserved Lemon, Nori, Uni | Chef Valerie Goldman of The Honey Paw

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

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