Banana-Infused Blanco Tequila, Crème de Banane, Lime, Honey, Dram, Yuzu, Nutmeg, Bee Pollen, Chamomile Salt | Restaurateur Lane Harlan of The Coral Wig

Crab Dip, Spiced Apple Butter, Scallions, Chives | Chef Robbie Tutlewski of Little Donna's

Pee Wee Potatoes, Shito, Garlic Aïoli, Lemon, Mustard, Celery, Fresh Herbs | Chef Martel Stone of Dōgon

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

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

Dark Chocolate Custard, Chocolate Mirror Glaze, Chocolate Pâte Sucrée, Smoked Vanilla Ice Cream, Pine Nut-Barley Crumble, Toasted Meringue | Pastry Chef Ana Pino of Lutéce

Cinnamon, Sweetened Condensed Milk, Nielsen-Massey Vanilla | Baker Hannah Jacobsen of Pie Bird Bakeshop

Almond Milk Vadouvan, Pickle Kohlrabi, Apples, Fresno Chiles, Curry Crab Oil, Chives | Chef Johnny Courtney of Atoma

Restaurateurs Alex Johnstone and David Rothstein of Salmonberry Goods

Whey-Braised Lamb with Spiced American Lamb Shoulder, Hummus, Sumac, Toasted Almonds, Mint, Olive Oil, Flatbread | Chef Ahmed Suliman of Cafe Suliman

Shrimp Velouté, Rau Ram, Pickled Fennel, Herb Oil | Chefs Thai and Trinh Nguyen of Ba Sa and Ramie

Mushrooms, Savory Crème Anglaise, Manchego Mousse, Cheese Crisps | Chef Grayson Corrales of MariPili Tapas Bar

Pitmaster Onur Gulbay of Outsider BBQ

Chef Keiji Tsukasaki of Ltd Edition Sushi

Pig's Trotters, Pork Blood Sausage, Shaved Porcini Mushrooms | Chef Evan Leichtling of Off Alley

Mortadella Fritta, Fried Egg, Stracciatella, Calabrese Hot Honey, Potato Bun | Chef Avery Hardin of Layers Green Lake

Gin, Singani 63, Lemon, Cashew Syrup, Grapefruit, Egg White | Bartender Kyton Blair of Roquette

Tomato Sauce, Mozzarella, Fontina, Parmesan, Grana Padano, Salame Piccante, Calabrian Chiles, Fennel Pollen | Baker Christina Wood of Sacro Bosco