Black Sapote-Infused Rye Whiskey, Chocolate-Mint Syrup, Vanilla Angostura Bitters, Mint | Bartender Brian Griffiths of Over/Under

Tomato, Cabbage Salad, Fresh Herbs | Chef Briana Volk of Portland Hunt + Alpine Club

Lemon Curd and White Chocolate Mousse | Chef Justin Flit of Navé

Speculoos Cookie Butter, Cream Cheese Ganache, and Citrus | Pastry Chef Meg Galus of Boka

Cherry Tomatoes, Jalapeño, Garlic, Basil, Parsley | Chef Ralph Scamardella of Tao Group Hospitality

Pork Sausage, Cabbage, Tamarind-Chile Sauce, Cucumber, Green Beans | Chef Curtis Rhodes of Lil’ Laos

Coffee and Brown Butter Cream Cheese, Sage, Honey, Black Pepper | Chef Jackie Carnesi of Roberta's Pizza

Confit Garlic-Lemon Cream Cheese, Cured Egg Yolk Torchon, Pickled Fresno Chili, Mint | Chef Daniel Cutler of Ronan

Ibérico Fat-Washed Bourbon, Tomato Water, Simple Syrup | Bartender Maria Pottage of Leku

Quick Cured Salmon, Roma Tomato, Green Onion, Sesame Seed | Chef Kiki Aranita of Poi Dog Philly

Mackerel, Sushi Rice, Ginger, Green Scallion, Soy Sauce | Chef Masayuki Komatsu of Hiyakawa

Montreal-Style Brisket, Provolone, Grain Mustard | Bakers Renata Ferraro and Carlos Flores of Flour & Weirdoughs

Mezcal, Aperol, Orange, Vanilla, Black Pepper, Cream | Bartender Shannon Tebay of Death & Co. NYC

Chiffon Cake, Caramel, Oat Milk, Biscuit Crumble, Meyer Lemon | Chef Elizabeth Falkner of ChEF Productions

Koji and Coffee Shoyo | Chefs Evan Burgess and Pedro Mederos of E&P DMPLNGS

Bourbon, Salted Corn Syrup, Lemon, Egg White, Soda Water | Bartender Leanne Favre of Leyenda

Blue Corn Crust, Bitter Almond Cream, Coffee-Almond Crumble | Chef Eric See of Ursula

Shiso Powder, Koji Mousseline, Venison Takoyaki, Braised Daikon, Mushroom, Caviar Butter | Chef Ricardo Heredia of Salted Pig American BBQ