Roasted Peaches, Peach Ganache, Brown Butter Streusel, Powdered Sugar | Bakers Amber Croom and Yassmeen Haskins Beye Beignets

Candied Pears, Candied Chestnuts, Almond Chocolate, Vanilla, Tonka Beans, Chestnut Glaze | Bakers Manuel Sanchez and Dane Thibodeaux of Sacré Sucré

Mezcal, Spiced Pear Liqueur, Honey, Malort, Liqueur de Roquefort, Amontillado Sherry, Black Peppercorn Tincture | Bartender Andre Levon of Clavel

Banana-Infused Blanco Tequila, Crème de Banane, Lime, Honey, Dram, Yuzu, Nutmeg, Bee Pollen, Chamomile Salt | Restaurateur Lane Harlan of The Coral Wig

Crab Dip, Spiced Apple Butter, Scallions, Chives | Chef Robbie Tutlewski of Little Donna's

Fig-Infused Bourbon, Amaro Nonino Quintessentia, Aperol, Lemon | Bartender Sam White of Costiera

Espresso, Half-and-Half, Nielsen-Massey Vanilla Syrup | Roaster Kris Fulton of Sophomore Coffee

Chef Kiko Fejarang of The Duchess

Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!

Benne Tahini, Barbecued Carrots, Sorghum Syrup, White Shoyu, and Lime | Chef Scott Bacon of Magdalena

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben