Nitro Cold Brew, Cocoa, Orange Juice, and Milk | Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee

Ben Campbell of Ben’s Bread

Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon | Bartender Cera Grindstaff of Stampede Cocktail Club

Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse | Bartender Jennifer Akin of Rumba

Ube Jam and Coconut Crust | Pastry Chef Chera Amlag of Hood Famous Bakeshop

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

Pear Brandy, Miso Caramel, and Dark Chocolate | Pastry Chef Crystal Chiu of Canlis

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana

Herbs, Pickled Elderberry Seeds with Lentil Salad | Chef Taylor Thornhill of Bateau

Wild Alaskan Scallops, Patijus, Green Sili, Chives, and Ginger | Chef Aaron Verzosa of Archipelago

House Cheese, Honey-Beer Syrup, Melon, Cherry Tomatoes, and Toasted Pumpkin Seeds | Chef Jaimon Westing of No Anchor

Achiote Braised Pork Shoulder, Habanero Salsa, Pickled Red Onion | Chef Ricardo Valdes of El Xolo

Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts | Chef Maximillian Petty of Eden Hill Restaurant

Squid Ink Noodles, Fried Squid, Tomatoes, Onion, Garlic, Chicharron, Smoked Fish | Chef Melissa Miranda of Musang

Capers, Yogurt Vinaigrette, Salmon Roe, and Black Pepper | Chef Nicole Matson of How To Cook A Wolf

Dashi, Mushroom, Daikon, Bonito Flake, Green Onion, Mitsuba | Chef Mutsuko Soma of Kamonegi