Red Wine Glaze, Foie Gras Snow, Vanilla Oranges, Pecan Granola, and Pomegranate Seeds | Chef Mike Matis of Fearing’s

Pork Shoulder, Onion, Garlic, Nutmeg, Sauerkraut | Butcher Nathan Abeyta of Deep Cuts Dallas

Arugula, Tomato, and Carraway Cream | Chef Chad Houser of Café Momentum

Egg Yolk, Smoked Aïoli, Juniper, Dried Cherries, Fried Shallots, and Ciabatta | Chef Matt Ford of Billy Can Can

Jeow Som, Sticky Rice, and Cilantro | Chef Nupohn Inthanousay of Goldee’s Barbecue

Toasted Sourdough Ice Cream, Brown Butter Cake, Seasonal Fruit Jam | Bakers Autumn Moultrie & Brian Villanueva of Back Alley Bread

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