Vanilla Bean Ice Cream, Dark Chocolate Brownie, Magic Shell, Whipped Ganache | Pastry Chef Alissa Frice of Frice Cream

King Crab, Vin Jaune, Black Truffle, Herbs, Scallions | Chefs Luciana Giangrandi and Alex Meyer of Boia De

Red Onion, Cabbage, Herbs, Lime, Broken Rice | Chef Jon Nguyen of Tran An

Charanda Rum, Strawberry-Infused Campari, St. George Pear Brandy, Sweet Vermouth, Salt | Bartender Will Thompson of Jaguar Sun

Niman Ranch Smoked Ham and Roast Pork, Swiss, Mustard, Pickles | Butchers Jason & Melanie Schoendorfer of Babe’s Meat and Counter

Salt Bagel, Cream Cheese, Guava Marmalade, Fried Egg, Potato Stix | Baker Matteson Koche of El Bagel

Coconut Rice Pudding with Mango-Lemon Dipping Sauce | Pastry Chef Gustavo Tzoc of Junoon

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