Baker Jonathan Bethony of Seylou

Spaghetti Squash, Pickled Chiles, Lime, Fresh Herbs | Chefs James Wozniuk and Erik Bruner-Yang of Spoken English

Jägermeister, Banana Liqueur, Grapefruit, Lime, Bitters | Bartender Brandon Peck of The Jasper

Heritage Chicken, South Delaware Slippery Dumplings, Chicken Broth, Charred Onion Oil, Chives | Chef Hari Cameron of a(MUSE.)

Olive Oil Gelato, Olive Oil Jam, Blackberries, Thyme | Pastry Chef Megan Fitzroy Phelan of Longoven

Meyer Natural Beef and Sorghum Barbecue Sauce | Chef Jerome Grant of Sweet Home Café

Duck Egg, Vadouvan-Onion Condiment, Fermented Ginger, Benne Seeds | Chef Opie Crooks of A Rake’s Progress

Labneh, XO Sauce, Sesame Seeds, Cilantro | Chef Brad Deboy of Ellē

Radishes, Burnt Coconut Crema, Honey, Pistachio Dirt, Lemon | Tom Cunanan of Bad Saint

Smoked Salmon and Cream Cheese | Daniela Moreira of Call Your Mother Deli

Curried Goat, Marble Potatoes, Curry Velouté, Green Seasoning Aïoli, Micro Celery, Roti | Chef Kwame Onwuachi of Kith and Kin

White Pacific Shrimp, Serrano Chiles, Cilantro, Onion, Cucumber, Lime Juice, Maggi Seasoning | Carlos Raba of Clavel

Green Cabbage, Leeks, White Miso, White Pepper, Parmesan, Celery, Lime | Chef Kevin Tien of Himitsu

Pastry Chef Charbel Abrache of Seylou

Lump Crab, Dijon Aïoli, Aged Cheddar | Chef Steve Chu of Ekiben