Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

Rhubarb Gelée, Poached Rhubarb, Mint Oil, Toasted Milk Crunch | Pastry Chef Tara Lewis of Tusk

Smoked Cherry Pastry Cream, White Chocolate Ganache, Lime Zest | Baker Casey Wentworth of Automat

Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee

Tempura Gobo, Umeboshi-Cherry Sauce, Grilled Cherries | Chef David Yoshimura of Nisei

Slivovitz, Oloroso Sherry, Dark Crème de Cacao, Citric Acid, Luxardo Maraschino Cherry, Salt | Bartender Colin Bugbee of Cure

Cypress Grove Humboldt Fog Goat Cheese, Pistachio Purée, Brown Butter Pistachio Crumble | Chef Chris Hamm of Sylvain

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen

Black Sesame Sablé, Pickled Cherries, White Chocolate-Brown Butter Crumble, Labneh Sorbet, Black Sesame Tuile | Pastry Chef Monica Glass of Constellation Catering

Cherry-Black Pepper Meringue and Pink Vanilla Cream | Pastry Chef Juliann Stoddart of Parkside Projects

Salt Baked Carrots, Picholine Olive Dulche de Leche, Black Pepper and Cherry Glaze, Whipped Lardo | Chef Greg Biggers of Chestnut Provisions at Sofitel

Ford's Gin, Schladerer Kirschwasser, Cherry-Infused Vermouth, Maraschino Liqueur, Bitters | Bartender David Chapman of Kimball House