Harissa Cream, Pecorino Romano, Basil | Chef Bobby Daglio of Jardin

Chef Matt Brusca of Alewife

Chef Kiko Fejarang of The Duchess

Blanco Tequila, Red Rice Sake, Lemongrass Shochu, Lemon | Bartender Jake Tarr of Oh, Darling!

Citrus, Pine Nuts, Chermoula, Sheep's Milk Ricotta, House Crackers | Chefs Rick Cook and Tyes Cook of Manifest Bread

Chef Jovana Urriola of Colada Shop

Chicken Mousseline, Ground Chicken, Grilled Escarole, Herbed Potatoes, Hazelnut Salsa | Chef Michael Tsai of Three Sacks Full

Fried Rice, Eggplant Purée, Gai Lan, Hoisin Demi-Glace, Sesame Seeds, Chive Blossoms | Chef Sean Arakaki of Itsumono

Hawaiian Chile Water Gelée, Shiso Oil, Camu Camu Vinaigrette, Dragonfruit Vinaigrette, Fried Shallots, Shiso | Chef Jacob Whitson of Whitson Hospitality

White Peach Entremet, White Peach-Jasmine Ice Cream, Greek Yogurt Mousse, White Peach-Jasmine Kanten, White Peach-Jasmine Jelly, White Peach Mochi Dango, White Peach Nectar | Pastry Chef Ellie Estrada-Londo of Nisei

Lychee-Yuzu Ice Cream Cake with Yuzu-Purple Basil Tea Frozen Yogurt, Lychee Ice Cream, Basil Frangipane, Basil-Infused Marshmallow Fluff, Tapioca Pearls, Basil Oil | Pastry Chef Abigail Black of Henrietta Red

Shrimp, Criollo Sauce, Cilantro, Lime | Chef Jhonny Reyes of Lenox

Baker Mayra Sibrian of Pan de La Selva

Salsa Macha, Picada, Sea Salt, Fresh Herbs, Olive Oil | Chef Liam Byres of Raccolto

Chefs Khampaeng Panyathong and Jenessa Sneva of Taurus OX

Cavatelli, Smoked Pork Ragù, Mustard Barbecue Sauce, Parmigiano-Reggiano, Pickled Mustard Seeds | Chef Ryan Trimble of The Cavatelli Project

Panamanian Rum, Amaro de Vino, Concord Grape, Bianca Grappa, White Rum, Orgeat, Walnut Bitters | Bartender Taylor Seprish of Rumba