Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Laura Chenel, Goat Cheese, Dill, Butter, and Poppy Seeds | Chef Alexander Hong of Sorrel

Laura Chenel Goat Cheese, Lemon, Fonduta, Spring Onions | Chef Freedom Rains of A Mano

Kale and Whipped Laura Chenel Goat Cheese | Chef Justin Ramirez of Ava Gene’s

Dark Chocolate and Vanilla-Lemon Ganache | Pastry Chef Gonzo Jimenez of Miette Et Chocolat

Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange | Bartender Stacey Swenson

Strawberries and Candied Walnuts | Pastry Chef Rachel Sundet of Mamaleh’s Delicatessen

Lemongrass Tea, Vnlla-Orange Syrup, and Ginger Beer | Bartender Jennifer Akin of Rumba

Bourbon, Aged Rum, Sherry, Giffard Banane du Brésil, and Vanilla | Bartender Sam Treadway of Backbar

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Vanilla, Orange, and Meringue | Chef Greg Wade of Publican Quality Bread

Dark Rum, Cold Brew, Oat Milk, Vanilla, Lemon, and Club Soda | Bartender Andrew Volk of Portland Hunt + Alpine Club

Tequila Blanco, Aged Rum, Hibiscus Tea, Vanilla, Spice, and Lime | Bartender Raul Pool of Lowboy

Dulce de Leche, Cream Cheese, and Oreo | Pastry Chef Sam Mason of Oddfellows Ice Cream

Dark Chocolate, White Chocolate, and Cream Cheese | Pastry Chef Mina Pizarro of Mina Pizarro Pastry

Roasted Strawberries and Graham Cracker Crumble | Pastry Chef Natalia Spampinato of Culinary Creative

Whipped Topping and Cherry | Pastry Chef Alissa Frice of Frice Cream

Honey, Hazelnut, and Cream Cheese Glaze | Chef John Maieli of Beaker & Gray