Mozzarella, Jalapeño, Pickled Red Onion | Chef Robert Trevisanutto of Well Bread Restaurant Group

Tomato Water, Pickled Onions, Chile Arbol Sauce, Compressed Cucumber, Finger Limes | Chef Andrew Zarzosa of The Betsy Hotel

Onion Cream Cheese, Green Apple, Jicama, Roasted Cherry Tomato, Arugula, Lemon Vinaigrette | Chef Patrick Harvard of Omni Houston Hotel

Irish Whiskey, Lemon, Honey Citron Tea, Angostura Bitters, Egg White, Blonde Ale | Bartender Anthony Lopez of SLS Brickell Miami

Garlic-Cream Cheese, Osetra Caviar, Chives | Chef Donny Farrell of Lettuce Entertain You

Plantains, Green Onions, Sour-Orange-Persimmon Mojo | Chef James McNeal of Over/Under

Leek, Sicilian Pistachio Cream Cheese, Radicchio, Cured Pepperoncini | Chef Andrea Solimeo of Pizza Gemelle

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