Caramel Flan, Strawberry Ice Cream, Ube Halaya, Coconut Condensed Milk, and Tropical Fruit | Pastry Chef Janice Belen of Justice Cream

Grape Achar, Grape Chutney, Spiced Cashews, Kashmiri Chili Oil, and Grape Peel Papdi | Chef Eric Valdez of Dhamaka

Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.

Pistachio, Lemon, Vanilla, Orange, and Daikon | Chef Fiore Tedesco of L’Oca d’Oro

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