Scotch, Sherry, Poire Eau de Vie, and Almond | Bartender Tommy Ho of Anvil Bar & Refuge

Tequila, Marigold, Cocchi, Maurin Quina, and Gran Classico | Bartender Westin Galleymore of Underbelly Hospitality

Matthieu Cabon of Magnol French Baking

Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Pomegranate-Rose Sorbet | Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale

Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi

Basil, Garlic, Nam Jim, and Chile | Chef Nick Wong of UB Preserv

Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha

Crawfish Étouffée with Ramp Rice | Chef Drake Leonards of Eunice

Tomato, Greens, Chiles, Sunchoke, Yogurt, Egg | Chef Natasha Douglas of Better Luck Tomorrow

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster

Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder | Chef Nico Russell of Oxalis

Garlic Oil, American Grana, Stracchino, and Sesame Seeds | Chefs Angie Rito & Scott Tacinelli of Don Angie

Tonnarelli, Sea Urchin Butter, Dashi, Gouda, Sunflower Sprouts, and Chives | Chefs Evan & Sarah Rich of Rich Table