Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula

Herb Labneh, Pumpkin Seed, and Burnt Lime | Chef Diego Moya of Racines NY

Bourbon, Pear, Pine, Maple, and Bitters | Bartender Shannon Tebay of Death & Co.

Corn Husk Glaze, Chile Costeño, Mole Rojo | Chef Alan Delgado of Oxomoco

Cheese Dough, Feta, and Sour Cream | Baker Adir Michaeli of Michaeli Bakery

Braised Aussie Beef Short Rib, Egg, Bean Sprouts, and Seaweed | Chef Jae Lee of Nowon

Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, and Ground Pork | Chef Kyo Pang of Kopitiam

Michelle Palazzo of Frenchette

Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry | Bartender Harrison Ginsberg of Crown Shy

Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread

Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger

Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Sherry Vinegar-Caramel Ripple, Sherry Vinegar-Honey Roasted Figs, and Hazelnuts | Pastry Chef Nicole Guini of Avec

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Robert Rodriguez of Night Shift Coffee