Strawberry and Blood Orange Sherbet, Basil Seed Gel, Rose Jellies, Peppercorn Almonds, Falooda Sev | Pastry Chef Sarah Cotton

Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream | Pastry Chef Kaitlin Guerin of Lagniappe Baking

Mexican Crema, Caramel, Sea Salt | Chef Alfredo Nogueira of Cane and Table

Pastry Chef Dana Cree of Pretty Cool Ice Cream

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

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

Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est

Walnut Caramel, Baharat, and Cream Cheese Crémeux | Pastry Chef Liliana Myers of Safta

Oat Frangipane, Coconut Pastry Cream, and Lime Zest | Pastry Chef Genie Kwon of Kasama

Graham Cracker, Coconut Cream, and Mango Sorbet | Pastry Chef Elisa Reyna of Maïz64

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Croissant Cube, Niman Ranch Bacon, Steamed Egg, Gruyère, Bacon-Onion Jam, and Chives | Baker Alyssa Gangeri of The Butter Milk Ranch

Butternut Squash, Piloncillo Syrup, Orange Peel Purée, Cream Ice Cream, and Candied Orange | Pastry Chef Elisa Reyna of maïz64

Gala Apple Sorbet and Toasted Walnuts | Pastry Chef Emma Scanlon of Albi

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye