Blueberry Glaze and Lemon Zest | Baker Shawn Bergin of Bakery Four

Cabbage, Anchovy Breadcrumbs, Egg Yolk Sauce, Fish Sauce, and Chives | Chefs Anna and Anthony Nguyen of sắp sửa

Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop

Niman Ranch Pork Bolognese, Grana Padano PDO, and Chives | Chef Brian Wilson of Cart-Driver LoHi

Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint | Bartenders Mary Allison Wright and McLain Hedges of Yacht Club

Roasted North Carolina Sweetpotato, Heirloom Grain Noodles, and Fresh Herbs | Chef Taylor Stark of The Wolf's Tailor

Walnut Caramel, Baharat, and Cream Cheese Crémeux | Pastry Chef Liliana Myers of Safta

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Chef Tajahi Cooke of Freedom Street Social

Tequila, Raspberry Eau De Vie, Calpico, and Lime | Bartender Alex Jump of Death & Co.

Lacto Fermented Hot Sauce, Umami Aioli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi | Chef Michael Diaz de Leon of BRUTØ

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota