Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon

Buttermilk-Fried Walleye, Cabbage-Carrot Slaw, Citrus Vinaigrette, Remoulade, Hoagie Roll | Chef Becky Carson of Ramova Grill

Espresso, Banana Milk, Burnt Honey, Five-Spice | Barista Ty Banks of Drip Collective

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

with Ramp Pesto Cream Cheese | Pastry Chef Chelsea Gerdeman of Bang Bang Pie & Biscuits

Cream Cheese, Smoked Salmon, Red Onion, Dill, Capers, Chicago-Spiced Sourdough Bagel | Baker Hannah Banaszak of Tilly Bagel Shop

Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

Goat Cheese, Avocado Coulis, Rosemary Honey, Micro Arugula, Toasted Baguette | Chef James Martin of Bocadillo Market

Niman Ranch Iberian Duroc Pork Belly, Braised Shiitake Mushrooms, Chinese Sausage, Fava Beans, Yuba, White Rice, Tonkotsu Stock, Shio Tare, Sambal, Chile Crisp | Chef Chris Jung of Maxwells Trading

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

Tequila, Mezcal, Watermelon Syrup, Milkis, Lemon, Lime | Restaurateurs Christina Chae and Zach Rivera of Moonflower

Pecorino Romano PDO, Long Pepper, Egg, Pink Peppercorn | Chef Danielle Duran Zecca of Amiga Amore

Garlic Butter, 'Nduja Vinaigrette, Pecorino Romano PDO | Chef Kevin Maxey of Pendolino

Pecorino Romano PDO Gelato, Peaches, Peach Granita, Peach Honey | Chefs Abram Bissell and Rebecca Isbell of Principe

Pickled Green Tomato, Shallot, Pecorino Romano-Infused Olive Oil, Pecorino Romano Mousse, Pecorino Romano PDO | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Pickled Romano Beans, Hazelnuts, Preserved Lemon, Pecorino Romano PDO | Chef Evan Allumbaugh of Che Fico

Basil Pesto, Stracciatella, Pecorino Romano PDO | Chef Robert Hartman of Saint Theo’s