Apple Compote, Plum Jam, Fennel Pastry Cream, Plum Sorbet, Sunflower Tuile, Candied Fennel | Pastry Chef Russell Johnson of Ambra and Southwark

Zabuton Wagyu Steak, Brandy Cream Sauce, Herbs | Chef Stephen Benzinger of The Wayward at Canopy Philadelphia

Roasted Turnips, Mussel Emulsion, Miso Chile Crisp, Parsley | Chef Aaron Randi of Illata

Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality

Tomato, Garlic, Chile, Lemongrass, Thai Eggplant, Lime | Chef Phila Lorn of Mawn

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs | Chef Sam Henzy of Middle Child Clubhouse

Roasted Eggplant, Tomatoes, Garlic, Cumin, Cilantro, Bread | Chef Soufiane Boutiliss of Sofi Corner Cafe

Kennebec Potatoes, Chorizo, Garlic, Chile Powder, Parsley, Chipotle Mayonnaise | Chef Rebecca Foxman of Fox & Son Fair Foods

Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano | Chef Elizabeth Grothe of Couch Cafe

Mezcal, Lemon Juice, Pine Barrens Amaro, Lemon Sherbert, Piloncillo Syrup | Bartender Danny Childs of Slow Drinks

Plantation Rum, Averna, Coffee Syrup, Ginger Syrup, Lime Juice, Tonic Water, Mint | Bartender Harry Jamison of a.kitchen+bar

Summer Beurre Blanc, Confit Squid, Roasted Jimmy Nardello Peppers, Olives, Sherry Vinegar | Chef Alex Kemp of My Loup

Strawberry Filling, Butterfly Pea Icing, Pineapple Drizzle, Freeze-Dried Mixed Berries | Baker Ashley Huston of Dreamworld Bakes

Pickles, Hard Boiled Egg, Iceberg Lettuce, Thousand Islands Dressing, Caviar | Chef Alex Kemp of My Loup

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