Butterscotch, Matcha Crumble, Matcha Cream, Smoked Dates, Grapefruit | Pastry Chef Amanda Shepard of Lula Cafe

Dijon Mustard, Red Onion, Chile Emulsion, Salsa Verde, Capers, Quail Egg, Gouda, Grilled Ciabatta | Chef Pete Coenen of Cherry Circle Room

Charcutier Antonio Fiasche of Tempesta Market

Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs | Restaurateur Michael Ciapciak of Bang Bang Pie & Biscuits

Merguez, Caramelized Shallot, Caciocavallo, Paprika Jus, Fresh Herbs | Chef Brian Ahern of Boeufhaus

Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon | Restaurateur Donna Lee of Brown Bag Seafood Co.

Midwestern Dry Gin, Blanc Vermouth, Apricot Eau de Vie, Suze | Bartender Kristina Magro of Prairie School

Baker Alexander Roman of Somerset

Pistachio-Chocolate Mousse, Bergamot, Cocoa Nib, Lemon-Cardamom Gel, Toasted Buckwheat Gelato | Pastry Chef Leigh Omilinsky of Nico Osteria

Clarified Banana Rum, Banana Syrup, Lime 2.0 | Bartender Kevin Beary of Three Dots and a Dash

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Smoked Chestnut Consommé, Smoked Trout Roe, Basmati Rice, Sour Cream, Lime Zest | Chef Ryan Pfeiffer of Blackbird

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole

Roasted Sunchoke Ice Cream, Seeded Crisps, Sunchoke Chips | Pastry Chef Emily Spurlin of Bad Hunter

Fresh Yuba, Guajillo-Tomato Salsa, Lime Juice, Cilantro, Corn Tortillas | Chef Julie Warpinski of Big Star

Braised Beef Belly, Vegetable Escabeche, Rajas con Crema, Avocado Purée, Corn Tortillas | Chef Jonathan Zaragoza of Birrieria Zaragoza