Menu

Chef Name Restaurant Bite
Jeffry Ross BACI Chocolatier Assorted Chocolates
Niven Patel Bollywood Bar & Clay Oven Tuna Bhel
Crista Luedtke boon eat + drink Chili Braised Pork, Creamy Polenta and Fiesta Corn Salad
Shane McAnelly Chalkboard Gulf Shrimp A La Plancha, Cocktail Sauce, Kale Salsa Verde
City Garden Doughnuts & Coffee Old Fashion Doughnut with Vermont Maple Syrup Glaze or Guittard Chocolate
Cowgirl Creamery Assortment of Artisan Cheeses & Crackers
Scott Romano Dry Creek Kitchen Beet Radiatore and Romano-Palmer Coppa with Cowgirl Creamery Alfredo, Piner Farm Egg Emulsion, Mushroom Soil, Castelvetrano Olives and Mauritson Olive Oil
Armando Navarro El Dorado Kitchen Coconut Tapioca with Fruit Salsa
Gerard Nebesky Gerard’s Paella Chorizo Paella with Marinated Fennel and Arugula
Gourmet Mushrooms, Inc. Mushroom Salsa with Organic Tortilla Chips
Hog Island Oyster Co. Raw Oysters with Hog Wash Mignonette
John Ash John Ash Exotic Mushroom Street Tacos
Tom Schmidt John Ash & Co. at Vintners Inn Beef and Fermented Black Bean Pot-Sticker, Chili-Tamari-Scallion Dip
Mateo Granados Mateo’s Cocina Latina Baby Oregon Shrimp Tacones
Niven Patel MERCATO Pasta & Produce Fusilli with Tomato Vodka Sauce
Plaza de Caviar Caviar on Blini
Ted Williams Perch + Plow Pulled Jackfruit Barbecue Sliders with Slaw and Pickled Onions
Matthew Williams & Moishe Hahn-Schuman Ramen Gaijin Honnetsuki Karubi (Japanese Style Korean Short Rib)
Jesse Sanborn Sally Tomatoes Korean Short Rib with Green Papaya Slaw
Sift Dessert Bar Rosé All Day French Macaron
Mark Stark Stark Reality Restaurants Niman Ranch Pork Belly Shawarma
Michael Degen The Grove Café Vegetarian Banh Mi
Darren McRonald The Pullman Kitchen Bacon Wrapped Dates with Chestnut Honey and Citrus Glaze
Liza Hinman The Spinster Sisters Monterey Bay Squid with Zucchini, Cabbage, Mint, Peanuts, and a Nuoc Cham Chili Sauce
Taylor Lane Organic Coffee Nitro Coffee
Krisztian Karkus Tisza Bistro Aromatic Braised Rabbit with Spinach Gruyere Spätzle
Dustin Valette Valette Seared Ahi Tataki with Soy Kombu, Wakame, and Sesame Snow
Duskie Estes – VIP Access Only Zazu kitchen + farm Fried Liberty Duck Bologna with Pickled Cherry
Korean Chicken Wings
Corn Cobettes with Smoked Paprika Butter, Cilantro, and Redwood Hill Feta