Prosciutto-Washed Rye Whiskey, Cantaloupe Syrup, Basil Eau de Vie, Lemon, Strega, Prosecco | Bartender Marsha Lindsey of SRV

Pickled Shallots, Fried Capers, Anchovy Croutons, Herbs, Lemon Peel Dressing | Chef Eliza Purvis of Bar Mezzana

Pork Butt, Red Chile, Makrut Lime, Steamed Vegetables, Rice, Hard-Boiled Egg | Chef Nutthachai Chaojaroenpong of BoonNoon Market

Baker Marissa Ferola of Nine Winters Bakery

Bourbon, Smoked Pineapple Gomme, Whiskey-Barrel Bitters | Bartender Rob Ficks of Pammy’s

Green Apple, Olive Oil, Lemon Gel, Puffed Rice, Fried Parsnip | Chef Shi Mei of Lenox Sophia

Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita | Chef Noah Clickstein of Lehrhaus

Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture | Bartender Tom Mahne of The Lexington

Cream Cheese and Saltines | Chef Moe Kuroki of The Koji Club

Pastry Chef Chelsea Kantor of Mamaleh's Delicatessen

Impossible Beef, American Cheese, Onion, Pickle, Worcestershire, Sesame Seeds | Chef Melissa Stefanini of Super Bien

Chicken Thigh, Red Curry, Coconut Milk, Fish Sauce, Chile Oil, Cilantro | Chef Song Authaiphan of Merai

Junmai Ginjo Sake, Green Apple Verjus, Clarified Apple Juice, Benedictine, Crème de Cassis, Bergamot Bitters | Bartender Lou Charbonneau of Hecate

Baker Kelsey Munger of Monumental Bakery

Cranberries and Blood Orange Glaze | Bakers Alyssa and Teddy Applebaum of Elmendorf Bakery Supplies

Peri-Peri Chicken with Peri-Peri Labneh, Samfaina, Fresh Herbs | Chef Rudy Lopez of The LINE L.A.

Fried Chicken Bolo Bao with Tofu-Marinated Fried Chicken, Sesame Slaw, Tasty Sauce | Chef Laurence Louie of Rubato

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company