Roasted Butternut Squash, Fried Sage, Whipped Ricotta, Mozzarella, Polenta Crumble | Chef Fiore Tedesco of L’Oca d’Oro

Beef, Pork, San Marzano Tomatoes, Parsley, Parmesan | Chef Tracy Malechek-Ezekiel of Birdie’s

Crema Ice Cream, Sesame Tuile, Lime Zest | Pastry Chef Casandra Perez-Martinez of Comedor

Ginger Leche de Tigre, Sweet Plantain Purée, Plantain Chips, Cilantro Oil | Chef Emil Oliva of Leche de Tigre Cebicheria Peruana

Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday

Spiced Fried Chicken Breast, Pickles, Dill Mayonnaise, Cilantro, Biscuit | Chef Brian Batch of Bird Bird Biscuit

Green Bell Pepper-Infused Sotol, Mezcal, Lime Juice, Gentian Liqueur, Velvet Falernum, Basil-Bay Leaf Syrup, Salt | Bartender Erin Ashford of Holiday

Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Smoked Chicken, Celery, Carrots, Parsley | Chef Geoff Ellis of Mum Foods Smokehouse and Delicatessen

Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough | Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables

Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups | Chef Rich Reimbolt of Better Half Coffee & Cocktails

Celtuce Purée, Crème Fraîche, Kaluga Caviar, Pea Tendrils, Olive Oil | Chef Keith Rzepecki of Hestia

Pumpkin Seed Dip, Roma Tomatoes, Chiles, Puffed Amaranth, Crudités | Chef Edgar Rico of Nixta Taqueria