Dark Chocolate Cake, Dark Chocolate Mousse, Watermelon Granita, Compressed Watermelon | Pastry Chef Erika Chan of The Catbird Seat

TCHO Dark Chocolate Magic Shell and Coconut-Potato Chip Furikake | Pastry Chef Amanda Rafalski of Friday Saturday Sunday

Amaro Ice Cream, Fig Leaf Bavarian Cream, Roasted Figs, Fig Compote, Fig Leaf Oil, Fig Leaf Jam | Pastry Chef Erin Kobler of Sepia

Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch | Pastry Chef Ruben Ortega of Xochi

Farmer's Cheese, Honey Syrup, Salted Honey Ice Cream | Pastry Chef Marie Riddle of Bludorn

Beet Mousse, Vanilla Marshmallow, Yuzu Gel, Beet Chips, Soba Crunch, Candied Yuzu | Pastry Chef Jessica Vasquez of Momotaro

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole

Braised Pineapple, Smoked Pineapple Jam, Tepache Fruit Leather, Piloncillo Crémeux, Coconut Florentine | Pastry Chef Erin Kobler of Proxi and Sepia

Egg Shell Bread Pudding Custard, Egg Shell-Pecan Praline, Banana Peel Vinegar, Strawberry Leaf Green Oil, Fresh Strawberry | Chef Ryan Stipp of Omni PGA Frisco Resort

Hazelnut Praline, Milk Chocolate Mousse, White Chocolate Ganache | Baker Dan Koester of Dan the Baker

with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits

Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

TCHO White Chocolate, Honey, Almond, Hazelnut Pistachio, Cherry, Apricot, Strawberry | Confectioner Elle Lei of SUGOi Sweets

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.