American Ground Lamb, Kabocha Squash Purée, Peanut Crunch, Fresh Herbs | Chef Rachel Yang of Joule

American Lamb, Fermented Black Beans, Tokyo Turnips, Spiced Tamarind Honey, Shiso | Chef Rachel Yang of Joule

Porcini Mushrooms, Jamón Ibérico, Chervil | Chef Seamus Platt of Norcino Salumi

Fava Beans, Olive Oil, Shallots, and Mint | Chef John Sundstrom of Lark

Red Sauce, Spring Onion, Smoked Fresno, and Tarragon | Chef Brandon Pettit of Delancey

Lemongrass Tea, Vnlla-Orange Syrup, and Ginger Beer | Bartender Jennifer Akin of Rumba

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous | Chef Edouardo Jordan of Salare

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Strawberry, Orange, Chocolate, and Whipped Cream | Chef Wayne Johnson of FareStart

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel

Nitro Cold Brew, Cocoa, Orange Juice, and Milk | Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee

Ben Campbell of Ben’s Bread

Coriander, Black Peppercorns, Fennel Seeds, Sea Salt, and White Wine | Chefs Seamus Platt & Scott Johnson of The Shambles

Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon | Bartender Cera Grindstaff of Stampede Cocktail Club

Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse | Bartender Jennifer Akin of Rumba

Ube Jam and Coconut Crust | Pastry Chef Chera Amlag of Hood Famous Bakeshop

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants