Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb | Chef Millie Joslyn of Pickerel

Whey Beurre Blanc, Snap Peas, Caramelized Cream, Trout Roe, Chive Oil, Charred Scallion Powder | Chef Hannah Ryder of Twelve

Beer Battered Cod Cheeks, Gribiche, Lemon | Chef Michael Sindoni of Wayside Tavern

Sea Lettuce-Infused Gin, Sea Lettuce Syrup, Lime Cordial | Bartender Rachel Stone of Oberlin

Pepperoncini Butter, There, There Spice, Scallions, Chives | Chef Brandon Teachout of There, There

Blanco Tequila, Lime, Green Chile Vodka, Galaxy Hops Syrup, Salt | Bartender Hayley Wilson of Jimmy Drinks World

Sourdough Pizza, Fior di Latte, Broccoli Cream, Bacon, Cheddar, Pecorino Romano, Olive Oil | Chef Anthony Giordano of Anna’s Vesuviano

Cannellini Beans, Pecan Pesto, Broken Chorizo Vinaigrette, Fresh Herbs | Chef Daniel Ben-David of Hilton Austin

Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil | Chef Stefano Secchi of Rezdôra

Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash

Fermented Aguachile, Parmigiano Reggiano Panna Cotta, Charred Scallion Jam, Sherry Vinegar, Basil | Chef Robbie Nowlin of Allora

Corto Olive Oil, Lemon Curd, Blueberry Jam, Peaches, Olive Oil Powder, Wildflowers | Chef Tavel Bristol-Joseph of Canje

Suckling Pig, Sorrel Pistou, Fresh Origins Sorrel Silver Leaf | Chef Andrew Whitcomb of Craft

Garlic Yogurt, Orange, Puffed Amaranth, Petite Amaranth Carnival | Chef Andrew Whitcomb of Craft

Chile, Pecorino Romano PDO, Parsley | Chef Craig Tragni of Jon & Vinny’s

Roasted Parsnip Purée, Mushroom Dashi, Pickled Onions, Curried Puffed Rice | Chef Scotty Iijima of Toki

Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage | Chef Daniel Ganem of Fiola

Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria