Lacto-Fermented Collards, Roasted Peppers, Dirty Rice, Ham Vinaigrette | Chef Brian Wolfe of Kimball House

Coca-Cola Glaze, Chives, Sea Salt | Chef Brett Ashcraft of Queenie's

Wild Mushrooms, Tuscan Kale Kimchi, Butter | Chef Bruce Logue of BoccaLupo

Mushroom Escabèche, Spiced Parsnip, Yuzu-Caviar Vinaigrette | Chef Pete Smithing of Delaware North at SunTrust Park

Foie Gras, Seabass Skin, Sturia Caviar, Micro Wasabi | Chef Juan Peña of The Ritz-Carlton Atlanta

Zucchini, Tomato Emulsion, Dill Mascarpone, Pickled Onions, Lemon, Olive Oil | Chef Nicholas Yanes of Juniper

Apple Sorbet, Citrus Tuile, Streusel Crumble | Pastry Chef Tavel Bristol-Joseph of Emmer and Rye

Texas Watermelon, Begonias, Nước Chấm | Chef Michael Castillo of Uchi

Salmon Crudo, Lemongrass, Grape Tomatoes, Mint, Chile, Celery, Cilantro, Bronze Fennel, Toasted Rice Powder | Chef Thai Changthong of Thai-Kun

Coffee-Infused Grey Goose Vodka, Camembert-Washed Vermouth, Coconut-Black Truffle Cream, Amaro Montenegro, Benedictine, Pistachio Oil | Bartender Justin Lavenue of The Roosevelt Room

Graham Cracker Ice Cream, Figs, Chocolate Ganache, Chocolate Tuile, Peanuts | Pastry Chef Kendall Melton of Chicon

Chef Steve McHugh of Cured

Eggs, Tomato, Onion, Tortilla Chip, Queso, Jalapeño, Cilantro | Chef Callie Speer of Holy Roller

Black Orange-Garlic Purée, Salsa Verde, Yellow Bolita Corn Tortilla | Chef Page Pressley of Emmer and Rye

Green Pea Hummus, Burnt Benne Honey Mustard, Pickled Mustard Seeds, Toasted Benne Seeds | Chef Michael Fojtasek of Olamaie

Potato Rice, Potato Glaçage, Schmaltz, Koji Oil, Brown Butter Crumble, Lemon Thyme | Chef Damien Brockway of P6 at The Line ATX

Ricotta, Fermented Tomato Water, Wild Oregano, Parsley, Chives, Yaupon vinegar | Chefs Kevin Fink and Page Pressley of Emmer and Rye

Chef Adam Brick of Vino Vino