Fried Pork Shanks, Chile Caramel, Chopped Peanuts, Fresh Herbs | Chefs Ariel Alexander and Cody Maze of Stuntpig

Sharp Cheddar, Smoked Cheddar, Lager Beer, Bacon, Jalapeño, Garlic Bread | Chef Steve Johnson of Hyatt Regency at the Arcade

Bourbon, Gin, Ginger Syrup, Lemon, Lime, Non-Alcoholic Sparkling Wine, Bitters | Bartenders Lisa Carielle, John Sampson Neely, and Andre Sykes of Black On Both Sides

Shortbread Cookies, Compressed Pineapple, Passion Fruit Jam, Coconut Whipped Cream, Lime Zest | Pastry Chef Carla Spicuzzi of Coeur

Fermented Vegetable Mustard, Crème Fraîche, Chives | Chef Ryan Boone formerly of Cordelia

Baker Jeremiah Kouhia of The Mother Loaf

Beef Hot Dog, Carrot Slaw, Spicy Aïoli | Chefs Lloyd Foust and Rachel Ventura of FrankieLynn Hot Dogs

Ají Panca-Marinated Beef Tenderloin, Taro Root Purée, Shallot Escabeche, Chile Oil, Mint Chimichurri, Crispy Sweet Potatoes | Chef Elizabeth Sestito of Lilith

Farmers Cheese, Fresh Herbs, Caramelized Onions, Sour Cream | Chef Olive Visco of Polska Laska

Lime Leaf-Infused Cachaça, Lime, Condensed Milk, Absinthe | Bartender Jimmy Menard of Fast Friends

with Membrillo Agrodolce | Pastry Chef Ginger Fisher Baldwin

Mozzarella, Lemon Ricotta, Speck, Pistachios, Garlic, Hot Honey, Parsley, Oregano | Restaurateurs Brian Holleran and Brian Moss of Il Rione Pizzeria

Borscht'ed Tofu, Roasted Carrots, Feta-Garlic Spread, Kale, Red Wine Vinaigrette, Focaccia | Chef Mike Finsilver of Tall Trees Cafe

Pecorino Romano PDO, Squash Conserva, Popcorn Powder | Chefs Paul Butler and Kelcey Rusch of Spoke Wine Bar

Tomato-Glazed Corn Flake Puff Pastry, Heirloom Tomato, Pecorino Romano PDO Aïoli, Green Tomato Chutney | Chef Hannah Ryder of Twelve

Wild Mushroom Cream, Pecorino Romano PDO, Chives | Chef Oscar Lastra of Façade

Baby Spinach, Besciamella, Pecorino Romano PDO | Chef Francesco Lucatorto of Ceci’s Gastronomia

Carnaroli Risotto, Pecorino Romano PDO, Country Ham, Basil-Ramp Purée, Roasted Tomato Vinaigrette | Chef Joseph Tiedmann of La Petite Grocery