Cress Restaurant (@cressrestaurant)
Chef Hari Pulapaka
Cress Seafood Sampler: Fresh Fish, Jumbo Lump Crabcake, Rémoulade, Wild Caught Jumbo Shrimp, Sauce Creole, Andouille Sausage, Exotic Mushrooms, and Thyme Grits

Grimaud Farms Duck Breast with Vo LaSalle Farms Orange Sauce, Roasted Seasonal Vegetables, and Pommes Purée

K Restaurant
Chef Kevin Fonzo (@cheffonzo)
Duck à la Orange > Maple Leaf Farm Duck Breast with Fennel-Dusted Duck Leg Confit, Duck Fat Potatoes, Orange-Scented Marmalade, and Candied Orange Peel

Spanish River Grill ~ Bistro Latino
Chef Henry Salgado

Living Roots Farm Deviled Duck Egg with Crispy Bacon and Tomazin Farm Cucumber

Cioppino with Local Grouper, Clams, Black Mussels, Blue Crab, Tomato Broth, Grilled Bread, and Orange Rouille

4 Rivers Smokehouse
Chef John Rivers
Breaded Porklet Sandwich with Chipotle Aïoli, Dill, and Arugula

Mi Tomatina (@mitomatina)
Chef Jose Baraneko
Pan-Roasted Duck with White Wine, Poached Pear, and Pear Glaze

Taverna Opa (@tavernaopaorl)
Chef Vassilis Coumbaros
Phyllo-Wrapped Lamb, Potatoes, Carrots, Peas, and Manouri Cheese

The Rusty Spoon (@The_Rusty_Spoon)
Chef Kathleen Blake
Butcher Board: Rillettes, Scotch Eggs, and Pâté de Campagne
Bread & Butter Pudding with Florida Peaches and Brandy Crema

Red Light
Chef Kris Wessel (@1chef1river)
Bourride

SUSHISAMBA dromo (@sushisamba)
Chef Michael Bloise
Crispy Coffee-Cured Pork Belly with Tempura Soft-Boiled Egg, Shiso–Miso Salad, and Nori Bread

SUGARCANE raw bar grill (@sugarcanerawbar)
Chef Timon Balloo
Eggplant Caviar Toast with Olio Verde, Capers, and Arugula

Pubbelly (@pubbelly)
Chef Jose Mendin
Housemade Gnudi with Ham-Braised Short Rib, Peas, Asparagus, Hen of the Wood Mushrooms, and Taleggio Fonduta

3800 Ocean (@3800Ocean)
Chef Larry LaValley
Pan-Roasted Florida Black Grouper with Artichoke–Potato Hash, Blue Crab Rémoulade, and Sweet Herb Broth

Meat Market
Chef Sean Brasel
Roasted Escargot with Black Truffle Butter, Lemon Confit, and Grilled Brioche

Tudor House (@tudourhousemiami)
Chef Jamie DeRosa
Local Peach Salad: Fresh, Compressed, and Sorbet

The River Seafood and Oyster Bar (@riveroysterbar)
Chef David Bracha
Stuffed Artichokes Gratin with Blue Crab, Mushrooms, and Parmesan

Market 17
Chef Lauren Deshields
Grilled Florida Pompano with Charred Eggplant Purée, Herbed Yellow Squash and Zucchini, Local Oyster Mushrooms, Grilled Green Onions, and Roasted Carrot Jus

Big Jones
Chef Paul Fehribach
Black Walnut and Bourbon Chocolate Pie with Smoked Buttermilk Ice Cream, Puffed Sorghum Marshmallow Treat, Caramel, and Murray River Salt

Bluestem
Chef Colby Garrelts
Vintage Hanger Steak with Fries and Greens

Trofie Pasta with Crab

Tempo Restaurant and Bar (@tempocville)
Chef Brice Cunningham
Grilled Scallops and Red Peppers on Lemongrass Skewers, Served with Potato Confit, Avocado–Port Sauce, and Ginger-Infused Coconut Cream

Tusk and Trotter (@TuskNTrotter)
Chef Rob Nelson

Beans and Cornbread > Housemade Duck Pastrami and Confit with Cassoulet–Corn Casserole and Duck Skin Vinaigrette

“Canadian Bacon” Pork Chop with Root Vegetable Mash, Arugula, and Sauce Mostarda

Ice Pick Cocktail > House-Infused Orange and Ginger Vodka with Sprite, Simple Syrup, and Orange Juice

El Meze Restaurant (@elmezetaos)
Chef Frederick Muller
Roasted Chicken with Garlic, Lemon, Olive Oil, Fennel, Rosemary, and Olives

Smoke (@SmokeDallas)
Chef Tim Byres

Pork Rillettes and Red Tomato Jam on Grilled Sourdough Toast

Grilled Lamb Liver with White Anchovy–Smoked Bacon Skewers, Yogurt, and Cucumber

Central Kitchen (@centralkitchen)
Chef Thomas McNaughton
Hen with Oysters, Lettuce Purée, and Smoked Tomato

Cleo Restaurant (@cleorestaurant)
Chef Danny Elmaleh
Chicken and Duck Bastilla with Almonds, Saffron, Egg, Chicken, and Cinnamon

Port-Soaked Summer Berries with Mascarpone Chantilly

Delfina (@delfinasf)
Chef Craig Stoll
La Barba > Fagiolini with EatWell Farm Egg, Anchovy, and Parmigiano Frico

Farallon (@farallonsf)
Chefs Chef Mark Franz, Emily Luchetti, and Ryan Simas
Pan-Seared Maine Diver Scallop and Red Wine–Braised Oxtail with Heirloom Tomatoes and Fried Leeks

Fifth Floor
Chef David Bazirgan (@bazsf)
Mendocino Uni Flan with Dungeness Crab, Sichuan Pepper, Aged Kaffir Lime, and Saffron

Flour + Water (@flourandwater)
Chef Thomas McNaughton
Pasta Tasting > Corn Cappelletti with Basil and Charred Sun Gold Tomatoes; Spaghetti with Braised Clams, Fennel, Sea Urchin, and Bread Crumbs; Duck Tortellini with Braised Onions; Maltagliati with Pork Belly and Cranberry Beans; and Sweetbread Ravioli with Figs and Thyme

Waterbar (@Waterbar)
Chefs Emily Luchetti and Parke Ulrich
Pan-Roasted Liberty Duck with Yorkshire Pudding, Olive Oil–Poached Stanley Plums, Green Beans, and Toasted Almonds