Gin, Blanc Vermouth, Watermelon, Lime, Mint | Bartenders McLain Hedges and Mary Allison Wright of Yacht Club

Scottish Salmon, Orange Kosho, Lemon Brodo, Basil Oil, Radish, Chives | Chef Max MacKissock of The Culinary Creative Group

American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa

Pickled Mango, Mango Leche de Tigre, Citrus Kosho, Hearts of Palm, Fresh Herbs | Chef John Depierro of Señor Bear

Pico de Gallo, Leche de Tigre, Micro Spinach | Chef Michael Diaz de Leon of BRUTØ

Nixtamalized Squash, Agrodolce, Micro Spinach Burgundy | Chef Michael Diaz de Leon of BRUTØ

Roasted and Pickled California Grapes, Olive Oil, Lemon, Mint, Fennel Pollen | Chef Russell Stippach of Bar Dough

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Lone Mountain Wagyu, Togarashi Onion, and Black Garlic Ponzu | Chef Max MacKissock of A5 Steakhouse

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Tepache, Sorrel Foam, Chica Morada, and Lemon Peel | Bartender Andrew Booth of BRUTØ

Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys

Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese | Bakers Allison Declercq and Colton Steiner of Funky Flame

Blueberry Glaze and Lemon Zest | Baker Shawn Bergin of Bakery Four

Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa

Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop

Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon

Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator