Deer Creek Cheddar Espuma, Chocolate Ganache, Orange Marmalade, Candied Pecans | Pastry Chef Tavel Bristol-Joseph of Emmer & Rye

Sturia Caviar, Popcorn Pastry Cream, Black Lime Caramel, Puffed Amaranth, Powdered Cheddar | Pastry Chef Daniela Herrera of Counter 3. Five. VII.

Artisans Bryan Butler and Ben Runkle of Salt and Time

Mesquite-Smoked Brisket, Refried Beans, Potato, Bacon, Tomato-Serrano Salsa, Flour Tortillas | Pitmaster Miguel Vidal of Valentina's Tex Mex BBQ

Oloroso Sherry, Bols Genever, Gin, Blueberry Rooibos-Claret Syrup, Citrus, Bitters | Bartender Madelyn Kay of VOX Table

London Dry Gin, White Port, Lime Cordial, Tonic Water | Bartender Benjamin Krick of Juniper Tar

Pastry Chef Anne Ng of Bakery Lorraine

Miso-Aged Ribeye, Brown Rice Risotto, Lime Kosho, Oyster Mayonnaise, Sansho Butter, Sliced Garlic, Shiso | Restaurateur Chad Carey of Empty Stomach Group

Brewer Joe Mohrfeld of Pinthouse Pizza

Snail Eggs, Chanterelle Escabeche, Snail Sauce, Tapioca Pearls | Chef José Andrés of ThinkFoodGroup

Chef Edouardo Jordan of Salare

Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim | Bartender Yael Vengroff of The Spare Room

Vodka, Bone Tincture, Lemon Distillate | Bartender Ryan Chetiyawardana of Super Lyan

Pork Sausage, Dirty Farro, Rutabaga Relish | Chef Vivian Howard of Chef & The Farmer

Crispy Chicken, Cilantro, Soy-Cured Egg, Scallions, Chicken Broth | Chef Jose Mendin of Pubbelly

Pastry Chef Maura Kilpatrick of Sofra

Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate | Pastry Chef Catherine Schimenti of Baked by the Ocean

Wagyu Patty, Arugula, House Vinaigrette, Blue Cheese, Buttermilk-Dill Dressing, Potato Roll | Chef Joe Isidori of Black Tap