Mozzarella, Provolone, Gorgonzola, Tiger Figs, Garlic Honey, Basil | Chef Daniel Spinale of Pizza Project

Cabbage Slaw, Pepper Sauce, Corn Tortilla | Chef Valentine Howell of Black Cat Tacos

Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke

Kashkaval, Buffalo Mozzarella, Ricotta, Squash Ice Cream, Ginger Leaf Syrup, Candied Ginger | Pastry Chef Nik Masalerz of Oleana

Scallop Skirts, Semolina Gnocchi, Lemon, Chives, Parmesan | Chef Brian Gianpoalo of Moëca

Passion Fruit-White Chocolate Namelaka, Caramel Pineapple, Coconut Crema | Pastry Chef Dee Chinn of Big Heart Hospitality

Harissa Hummus, Harissa Vin, Seedy Crunch | Chef Nookie Postal of Revival Cafe+Kitchen

Caramel Mousse, Green Apple Compote, Chocolate Shell, Caramel Glaze | Chef Shirley Kiu of CLINK at The Liberty Hotel

Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima

Singani 63, Gin, Blood Orange Soda, Szechuan Tincture | Bartender Seth Freidus of Good Company

American Cheese Dip | Chef Nelson Whittingham of Moon Bar

Pavlova, Miso Caramel, Nilla Wafer Crumble, Brûléed Banana | Pastry Chef Rachel Dykes of Puritan & Co.

Coconut-Washed Bourbon, Sotol, Elote-Pandan Cordial, Tango Bitters | Bartender James Sutter of Birds of Paradise

Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream | Pastry Chef Nik Mastalerz of Oleana

Secret Sauce, Gruyère, Bun | Chef Megan Vaughn of Rare Steakhouse at Encore Boston Harbor

Celery Root and Parsnip-Rutabaga Mash | Pastry Chef Alex Artinian of Lehrhaus

Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion | Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel