Angostura Rum, Angostura Amaro, Mushroom Syrup, Lemon Bitters | Bartender Dave Kwiatkowski of Detroit Optimist Society

Baker Neil Blazin of Driftwood Oven

Royal Basmati Polenta, Puffed Basmati, and Golden Raisin Chutney | Chef Jamilka Borges of Spoon

Miso-Tahini Dressing, Pickled Chiles, Crispy Rice, and Mint | Chef Brad Greenhill of Katoi

Cherokee Tomatoes, Leeks, Shallots, Carrot, Coconut Milk, Curry Powder, Paprika | Chef Ben Hall of Russell Street Deli

Bombay Sapphire East Gin, Green Chartreuse, Allspice Dram, Smith and Cross Rum | Bartender Will Hollingsworth of The Spotted Owl

Tomato, Cobia, and Toasted Nori | Chef Nick Janutol of Forest Grill

Brewer Reed Jaskula of Platform Beer Co.

Chicken Liver, Hearts, and Gizzards, Pearl Barley, and Ramp Butter | Chef Curtis Gamble of Station

Turnips, Genmai, and Spruce Tips | Chef David Kocab of The Black Pig

Chef Adam Lambert of Ohio City Provisions

Mustard-Almond-Yogurt Sauce and Chives | Chefs Kate Lasky and Tomasz Skowronski of Apteka

Pastry Chef Lisa Ludwinski of Sister Pie

Bison, Quail Egg, Winter Squash Agrodolce, Goats Milk Yogurt, Micro Herbs | Chef Vishwatej Nath of Urban Farmer at The Westin

Orange-Habenero Jam and Shishitos | Chef James Rigato of Mabel Gray

Campari, Aperol, Dry Vermouth, Tangerine Sherbert, Lemon, Egg White, Angostura Bitters | Bartender Joe Robinson of Standby

Smoked Shrimp Rillettes, Fermented Peanuts, Micro Okra | Chef Brett Sawyer of The Plum

Hen of the Woods Mushrooms, Chardonnay, Braised Artichokes, New Potato, Meyer Lemon | Chef Jonathon Sawyer of The Greenhouse Tavern