Ginger, Soy, Vanilla, Orange, Peppers, Scallions, and Rice | Chef Valerie Chang of Itamae

Chile-Lime Shrimp, Pickled Watermelon Rind, Jalapeno Crema | Chef Drew Ward of Artisanal Brewing Ventures

Pancake “Cakes”, Vanilla-Orange Cream | Chef Mavis-Jay Sanders of Drive Change

Watermelon Rosé Sorbet, Sweet Cured Cucumber, Kiwi, Watermelon Chia, Lime, Mint | Pastry Chef Rochelle Cooper of ThinkFoodGroup

Ole Smoky Moonshine, Orange, Watermelon, Lemon, American Malt, Pink Sea Salt | Bartender Trudy Thomas of Gaylord Opryland

Vanilla, Orange, Sour Cream, and Buttermilk | Pastry Chef Jennifer Felton of Cotogna

Ras El Hanout, Sweet Potato, Cauliflower, Pickled Currants, Pistachios, and Couscous | Chef Edouardo Jordan of Salare

Tahini Hot Sauce, Peanut Dukkah, and Scallions

Cassie Piuma of Sarma

Button Mushrooms, Roasted Red Pepper Sauce, Scallion, and Cilantro | Chef Niven Patel of Ghee

Ricotta Salata, Lime-Ginger Vinaigrette, and Cilantro | Chef Gabrielle Maeda of State Bird Provisions

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple | Chef Alan Delgado of Xilonen

Green Emmer Shoyu Glass, Beef Tallow, and Pink Lady Apple | Chef Kevin Fink of Hestia

Black Winter Truffles, Brown Butter Bits, and Fresh Herbs | Chef Greg Baxtrom of Olmsted

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

‘Nduja-Washed Mezcal, Celery Juice, Giffard Pineapple, Saline, Celery Leaves, and Dehydrated Orange | Bartender Charlotte Mirzoeff of Kindred

Chickpea Batter-Fried Chile, Chanterelles, Amul Cheese, Tamarind-Date Chutney, Spicy Mayonnaise, and Shoestring Potatoes | Chef Eric Valdez of Dhamaka

Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, and Shiitake Mushroom | Bartender Brian Evans of Rule of Thirds