Caper Ravigote, Goat Cheese, Crème Fraîche, Fried Capers, Chives, and Lemon | Chef Brittany Anderson of Brenner Pass

Vanilla Marshmallow, Salted Dark Chocolate Ganache, Graham Cracker Sablé, and Chocolate Shell | Chocolatier Ashleigh Pearson of Petite Soeur

White Rum, Aged Rum, Toasted Coconut, and Amaro Averna | Bartender Sophia Kim of Longoven

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire

Tequila, Mezcal, Roasted Pineapple, Lemon, Lime, Pasilla Chile, and Salt | Bartender Iluggy Recinos of Exxir Hospitality

Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen

Mezcal Gin, Irish Whiskey, Espresso, Agave, and Lemon Bitters | Bartender Heather Poile of Lounge Here

Shiso Labneh, Sourdough Breadcrumbs, Basil Granita, and Olive Oil | Pastry Chef Maggie Huff of Homewood

Green Mango, Grapefruit, Caramelized Fish Sauce, and Fried Shallots | Chef Donny Sirisavath of Khao Noodle Shop

Chicken, Zummo's Sausage, Blue Crab, Filé, and Herb Rice | Chef Tiffany Derry of Roots Southern Table

Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern

Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime | Pitmaster Joe Zavala of Zavala's Barbecue

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo

Curried Poblano, Shishito Conserva, and Shallot XO | Chef Misti Norris of Petra and the Beast

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Charred Plantain and Coconut Broth, Dende Oil, and Steamed Rice | Chef Junior Borges of Meridian

Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, and Bottarga | Chef Charles Olalia of Makeready Experience