Strawberry Jam and Vanilla-Strawberry Glaze | Baker Alejandra Luaces of Hell Yeah Gluten Free

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Fingerling Potato-Brussels Sprout Hash, Bacon, Vanilla-Bourbon Jus | Chef Andrew Zimmerman of Proxi

Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream | Pastry Chef Kaitlin Guerin of Lagniappe Baking

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Pastry Chef Dana Cree of Pretty Cool Ice Cream

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler

Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est

Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

Enriched Dough, Pistachio Butter, Burnt Cinnamon Anglaise | Baker Matthew Ramirez of Lucia

Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro

Wild Crawfish, Vanilla Tom Yum Butter, Pickled Mirliton, and Citrus Breadcrumbs | Chef Michael Gulotta of MOPHO

Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters | Chef Linda Dennison of Topolobampo