Menu
Menu coming soon. See below for the 2019 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 |