Amethyst Lemon-Cucumber-Serrano Spirit, Fermented Mango Syrup, Lemon, Mint | Bartender James Nowicki of Common Thread

Brioche, Anise, Citrus, Orange Blossom Glaze | Baker Erica Caputo De-Walt of The New Old Standard Baking Co.

Toreados, Oaxacan Cheese, Garlic Aïoli, Milk Bread, Birria Consomé | Chefs Daniel Aranza and Felipe Vera of Strange Bird

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Baker Brandon McDaniel of Brandon’s Bread

Pisco, Licor 43, Orange Juice, Orange Sherbert, Curaçao, Egg White, Orange Bitters, Soda Water | Bartender Thomas Villani of Fleeting at Thompson Savannah

TCHO Dark Chocolate, Coffee Liqueur, Orange | Bakers Hannah and Zachary Welton of Weltons Tiny Bakeshop

Shredded Chicken, Red Chile Sauce, Pecorino Romano PDO Queso, Jalapeño, Cilantro | Chef Zechariah Perez of Odd Duck

Orange, Salted Egg Yolk, Pecorino Romano PDO Hollandaise, Coffee Oil, Candied Fennel Seed | Chef Daniel Matho of Maison Matho

Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey | Chef Nathan Hedlund of Porchetta Shop

Baker DaVee Keesee of Little Peanut Bake Shop

Honey Butter and Maple Syrup | Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe

Tomato, Parmigiano Reggiano, Stracciatella, Basil

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo

Chef Brandon Olson of King BBQ