Soy-Pickled Shiitake Mushrooms, Spicy Sesame, Fried Shallots | Chef Zhan Chen of Phoenix Palace

Caramelized Onions and Humboldt Fog Goat Cheese | Baker Andy Kadin and Chef Zach Jarrett of Bub and Grandma’s

Roasted Apricots, Toasted Sesame Seeds, Maldon Salt | Pastry Chef Jennifer Yee of Bakers Bench

Chef Graeme Miller of BenReuben’s Knishery

Banana Mead, Lime, Japanese Whiskey, Venezuelan Rum, Honey Syrup, Sesame Oil-Infused Rum, Champagne, Sesame- Togarashi Brittle | Bartender Chris Lemperle of Overstory

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Tahini, Chile Crunch, Scallions, Garlic, Fresh Herbs | Chef Spencer Horovitz of Slug

Bread Flour, Whole Grain Durum Flour, Sesame Seeds, and Sea Salt | Baker Chase Agee of Base Camp Bakery