Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, and Tangerine Olive Oil | Chef Rob Hurd of Frasca Food & Wine

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Tepache, Sorrel Foam, Chica Morada, and Lemon Peel | Bartender Andrew Booth of BRUTØ

Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys

Sourdough English Muffin, Pork Sausage, Pickled Red Onion, Special Sauce, Egg, and Swiss Cheese | Bakers Allison Declercq and Colton Steiner of Funky Flame

Blueberry Glaze and Lemon Zest | Baker Shawn Bergin of Bakery Four

Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa

Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop

Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon

Achiote-Braised Pork, Banana Leaf, Pickled Onion, Black Beans, and Tortillas | Chef Maria del Socorro Serratos of Comal Heritage Food Incubator

Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi

Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint | Bartenders Mary Allison Wright and McLain Hedges of Yacht Club

Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est

Roasted North Carolina Sweetpotato, Heirloom Grain Noodles, and Fresh Herbs | Chef Taylor Stark of The Wolf's Tailor

Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips | Chef Charlie Brooks of Sunday Vinyl

Walnut Caramel, Baharat, and Cream Cheese Crémeux | Pastry Chef Liliana Myers of Safta

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Chef Tajahi Cooke of Freedom Street Social