Seafood Sausage, Potato Chips, and Potato-Celery Root Sauce | Chef Maksut Aşkar of Neolokal

Waffle-Infused Buffalo Trace Bourbon and Maple Syrup | Bartenders Dave Arnold and Don Lee of Existing Conditions

Chef Einat Admony of Kish-Kash

Butterscotch, Matcha Crumble, Matcha Cream, Smoked Dates, Grapefruit | Pastry Chef Amanda Shepard of Lula Cafe

Chef Nick Santangelo of Jake Melnick’s Corner Tap

Duck Confit, Chipotle-Cheese Sauce, Chopped Onion, Radishes, Tortilla Chips | Chef Josh Peterson of Motor Bar and Restaurant at the Harley Davidson Museum

Rock Shrimp, Citrus, Red Onion, Tomatoes, Cucumbers, Jalapeños, Tortilla Chips | Chef Rodolfo Mariano of Lincoln Park Zoo

Roasted Chicken, Mushrooms, Garlic, Shallots, Fresh Herbs | Chef Daniel Kelly of Lincoln Park Zoo

Tomato Sauce and Basil Pesto | Chef Cedric Harden of River Roast

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips
| Chef Jesus Delgado of Tanta

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar | Chef Sarah Grueneberg of Monteverde

Juniper, Club Soda, Lemon Soda, Rosemary, Lemon Twist | Bartender Julia Momose of Oriole

Dijon Mustard, Red Onion, Chile Emulsion, Salsa Verde, Capers, Quail Egg, Gouda, Grilled Ciabatta | Chef Pete Coenen of Cherry Circle Room

Charcutier Antonio Fiasche of Tempesta Market

Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs | Restaurateur Michael Ciapciak of Bang Bang Pie & Biscuits

Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins | Chef Rick Ortiz of Antique Taco

Salted Yolk Custard and Ceylon Sugar | Pastry Chef Elaine Townsend of The Bakery at Fat Rice

Merguez, Caramelized Shallot, Caciocavallo, Paprika Jus, Fresh Herbs | Chef Brian Ahern of Boeufhaus