Cava, Gin, Lemon, Cantaloupe Shrub, Coconut-Pandan Syrup, Cinnamon Syrup, Sherry | Bartender JoJo Kitchen of Rob Roy

Squid Ink Rice, Kimchi, Soy Sauce, Crispy Bacon, Smoked Quail Eggs, Chives, Roasted Seaweed Powder | Chef Bill Jeong of Paju

Whipped Feta, Salsa Macha, Cilantro, Chives | Chef Jeff Potts of Haerfest

Brown Sugar, Vanilla, Caramel Bits, White Chocolate Chips | Baker Emily Allport of Lowrider Cookie Company

Horseradish-Infused Vodka, Ginger Beer, Pickle Brine | Bartenders Kendall Murphy and Lisa Malinovskaya of Korochka Tavern

Baker Pamela Vuong of The Flour Box

Chile-Hazelnut Salsa, Lime, Cilantro | Chef Jordan Waters of The Walrus and the Carpenter

Roasted Carrots, Coconut Curry, Peanut-Coconut Crunch, Black Lime Dust, Thai Basil | Chef Jacob Coronado of Nobie’s

Teddy Bear Craquelin, Pâte à Choux, Dark Chocolate Mousse, Dark Chocolate Sauce, Chocolate Soil | Pastry Chef Ruchit Harneja of Berg Hospitality Group

Gold Potatoes, Braised Fennel, Fennel Écrasé, Preserved Lemon Beurre Blanc, Shaved Fennel | Chef Ryan Pearson of The Lotte Hotel

Negro Mole, Shiso, Tortillas | Chef Janet Becerra of Pancita

Enoki Mushrooms, Tsuyu, Unio, Sansho Pepper, Lemon | Chef Brady Williams of TOMO

White Gazpacho, Grapes, Oranges, Almonds, Chile Oil, Mint | Chef Liam Byres of ELDR and Raccolto

Jalapeños, Queso, Pico de Gallo, Guacamole, Ancho-Lime Crema | Chef Lupe Flores of Situ Tacos

TCHO Dark Chocolate Ganache, Cacao Nib Cream, Hazelnut Pâte Sucrée, Candied Hazelnuts, TCHO Dark Chocolate Tuile | Pastry Chef Linnea Scott of Ben’s Bread

The Chicken Supply | Seattle, WA

Cacao-Washed Cognac, Vermouth Blanco, Campari, Calvados, Orange | Bartender Kyton Blair of Roquette

Sweet Onion Purée, Kalua Spring Onions, Nukazuke Vinaigrette, Beef Jus Tare | Chef James Huffman of Canlis