Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Smoked Chicken, Celery, Carrots, Parsley | Chef Geoff Ellis of Mum Foods Smokehouse and Delicatessen

Corn Purée, Mayonnaise, Parmigiano Reggiano, Popcorn, Paprika, Cilantro | Chef Mario Medina of AKB at The Archer Hotel

Gin, Sauternes, Lillet Blanc, Thyme Liqueur

Sunflower Seed Tahini, Dukka, Tatbila | Chef Danny Parada of Ladino

Cocoa Nib-Infused Mezcal, Amontillado Sherry, Mango, Lime, Maple-Birch Syrup, Chipotle Bitters, Burnt Marshmallow | Bartender Travis Tober of Nickel City

Baker Christian Méndez of Alebrije Panaderia

Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough | Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables

Heirloom Tomatoes, Guanciale, Chanterelle Mushrooms, Basil, Pecorino Romano PDO | Chef Stuart Brioza of State Bird Provisions

Pecorino Romano PDO, Ricotta, Caraway Seeds, Sea Salt | Chef Stuart Brioza of State Bird Provisions

Tomato Sauce, Garlic, Fresh Mozzarella, Basil, Corto Extra Virgin Olive Oil | Chef Daniel Holzman of Danny Boy’s Pizza

Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table

Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups | Chef Rich Reimbolt of Better Half Coffee & Cocktails

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia