Poached Lobster and Piquillo Pepper Cream Sauce | Chef Daniel Ontiveros of Carversteak at Resorts World Las Vegas

Baker Dora Martinez of Panecito KaLe

Buttermilk Biscuit, Coffee-Rubbed Smoked Brisket, Cheddar Cheese, Jalapeño Jam, Pickled Onions | Pastry Chef Sydney Benjamin of ‘Scuits

Pastry Chef Cassidy Lucek of Casamara

Sheep Whey Foam, Ogo, Brown Cheese Chestnut Fudge, Black Ramp Paste, Hazelnut Oil, Spicebush Wood Oil, Smoked Onion Oil, Rose-Kombu Salt | Chef Mathew Meeker of Fancypants

Strawberry Freezer Jam | Chefs Zach Halfhill and Alex Humbrecht of Guerilla Bizkits

Süzme Yogurt, Dill Gremolata, Toasted Pine Nuts | Chef Selim Ülker of Kardes

Caramelized Scallop Powder | Charcutier Jonathan Pridgen of Locust

Compressed Black Plums, Jamaican Sorrel, Cardamom Ice Cream, Berbere-Spiced Pistachio Brittle | Pastry Chef Rachel Sherriffe of Marcus

Koji Butter, Smoked Shallot Purée, Roasted Peanuts, Chives | Chef Benjamin Tyson of Butterlamp Bread & Beverage

Confit Duck Legs, Bordelaise, Oregano | Chef Corey Hargis of Frankies Spuntino 925

White Rum, Lime, Simple Syrup, Fino Sherry, Green Chartreuse | Bartender Matty Izaguirre of Coral Club

Vanilla Ganache, Strawberries, Matcha Ice Cream, Passion Fruit Coulis, Macadamia Nut Crumble | Pastry Chef Marie Riddle of Bludorn

London Dry Gin, Italicus, Earl Grey Syrup, Fino Sherry, Lemon, Oat Milk | Bartenders Adam O'Donnell and Sam Pulliam of Jive Turkey

Calabrian Chile Butter, Fresno Chiles, Olive Oil, Fresh Herbs | Chef Daniel Ye of Nicco’s Prime Cuts and Fish at Durango Casino & Resort

Jasmine Tea Milk Punch, Gin, Yuzu, Lychee, Lemon, Tea Cookie | Bartender Rudy Aguas of Palate

Lemon Butter Froth and Olilve Oil | Chef Daniela Romero of Bazaar Mar by José Andrés

Braised Pork Belly, White Miso, Fried Maitake Mushrooms, Watermelon Radish, Smoked Pearl Onions, Pickled Cucumbers | Chef Sterling Buckley of Palate