Rye Whiskey, Aquavit, Cocchi Americano, China China, Pineau des Charentes, Pear Liqueur, Rhubarb Bitters | Bartender Brittany Jones of The Jasper

Apple Filling, Rum Raisins, Maple-Brown Butter Frosting | Bakers Jason and Yuri Oberbillig of SakuSaku Flakerie

Braised Beef Tongue, Salsa Verde, White Onions, Cilantro, Lime, Corn Tortillas | Chef Alam Méndez of Apapacho Taqueria

Blueberry Sponge Cake, Scotch Caramel, Sweet Corn Ice Cream, Blueberries, Edible Flowers | Pastry Chef Sofia Schlieben of JF Restaurants

Chimichurri Butter, Frijoles Aligot, Maggi Onions, Charred Hot Sauce, Cilantro, Tortillas | Chef Thomas Bille of Beast of the Belly

Sinigang Emulsion, Shishito Mousse, Koshihikari Rice, Crispy Ogo | Chef Conor Replogle Jr. of Hotel Wailea

Fried Chicken Thighs, Banana Ketchup, Japanese Mayonnaise, Pickled Cucumbers, Spiced Oil, Buko Pandan Bao | Chef Julie Cortes of Kayu

Fig-Infused Bourbon, Amaro Nonino Quintessentia, Aperol, Lemon | Bartender Sam White of Costiera

Butter Rice, Tomato Gravy, Ufra Gloss, Spicy Pickles | Chef Leah Branch of The Roosevelt

Espresso, Half-and-Half, Nielsen-Massey Vanilla Syrup | Roaster Kris Fulton of Sophomore Coffee

Harissa Cream, Pecorino Romano, Basil | Chef Bobby Daglio of Jardin

Chef Matt Brusca of Alewife

Chef Kiko Fejarang of The Duchess

Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!

Citrus, Pine Nuts, Chermoula, Sheep's Milk Ricotta, House Crackers | Chefs Rick Cook and Tyes Cook of Manifest Bread

Chef Jovana Urriola of Colada Shop

Chicken Mousseline, Ground Chicken, Grilled Escarole, Herbed Potatoes, Hazelnut Salsa | Chef Michael Tsai of Three Sacks Full