Serrano Ham, Mushrooms, Mahόn-Menorca PDO, Truffles, Pistachios | Chef Alex Kopp of Amada

Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers | Chef Andrew Zimmerman of Proxi and Sepia

Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC

Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group

Chef Neel Kajale of Dhamaka

Korean White Cucumber, Seaweed, Lime, Pickled Shallots, Herb Oil | Chef Daniel Lee of Okonomi Market

Triple Chocolate Croissant | Baker Kelly Mencin of Radio Bakery

Gin, Sakura Vermouth, Green Tea Umeshu, Cocchi Americano, Verjus Blanc | Bartender Matt Chavez of COQODAQ

Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce | Chef Garrison Greg of Prohibition

Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Fresh Herbs | Chef James London of Chubby Fish

Chile Oil and Scallions | Chef Brandon Carter of FARM Hospitality Group

Beef Loin, Swiss Cheese, Lettuce, Tomato, Sofrito Aïoli, Potato Sticks, Cuban Bread | Chef Joaquin Montesino of Casa Guava Cuban Cafe

Halloumi, Arugula, Toasted Walnuts, Sumac Vinaigrette | Restaurateur Alexis Levin of Shuk

Roasted Cauliflower, Whipped Feta, Harra Sauce, Herbs | Chef Victoria Shore of Fleeting at Thompson Savannah

Grepek-Spiced Chicken, Nước Chấm Chay, Tomato Sambal, Bibb Lettuce, Fresh Herbs, Juju’s Dipping Sauce | Chef Juan Stevenson of Juju’s Street Eats

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey | Chef Alex Eaton of Estadio

Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja | Chef Brooke Warden of Pink Cactus