Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger | Bartender Valentino Longo of Four Seasons Surf Club

London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro

Venison Burnt Ends, Cajun Spices, Boiled Peanut Etouffee, and Toasted Pecan-Popcorn Rice | Chef Nathanial Zimet of Boucherie

Braai Curry Spice, Chakalaka Vinaigrette, Coriander Seed, Basil, Radicchio, and Grapefruit | Chef Brad Kilgore of The Concours Club

Pickled Green Strawberries, Cream Cheese Ice Cream, Strawberry Ganache, and Einkorn Crumble | Pastry Chef Lucas Trahan of Ever

Banana Pudding, Banana Milk, Nilla Wafers, and "Cool Whip" Topping | Pastry Chef Becky Pendola of Virtue Restaurant

Thai Iced Tea, Batavia-Arrack Van Oosten, Kronan Swedish Punsch, Bonal, and Coconut Milk | Bartender Briana Hestad of Ørkenoy

Green Almond Purée and Yuzu Kosho | Chef Otto Phan of Kyōten

Beef Fat Mayo, Radicchio, Colatura, and Fermented Grapes | Chef Thomas Carlin of Galit

Guajillo Árbol Salsa, Grains of Paradise Salsa Macha, and Grains of Paradise Crema | Chef Rishi Manoj Kumar of Bar Sótano

Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil | Chef CJ Jacobson of Aba

Walnuts, Pecans, Chocolate Mousse, Coffee Frozen Yogurt, and Honeycomb Candy | Pastry Chef Natalie Saben of Avec

Pastrami Spice, Yukon Gold Potato, Onion, and Deli Mustard | Baker Sam Zeitlin of Zeitlin's Delicatessen

Gulf Crawfish-Shrimp Étouffée, Buttered "Geechie" Stone Ground Grits | Chef Damarr Brown of Virtue Restaurant

European Butter and House Strawberry Honey Jam | Baker Matt Pontarelli of The Exchange

Buckwheat Koji Butter, Preserved Green Almond, Almond Milk, and Walnut Oil | Chef Luke Feltz of Smyth