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

Roasted Carrots, Carrot Purée, Lamb Jus | Chef Jose Suarez of Mélisse

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club

Lemon, Carrot, Car-Ber Syrup, Soda Water | Bartender Daniel Miller of Martha

Grilled Carrots, Salsa Macha Verde, Xnipec, Basil | Chef Christina Currier of Comedor

Smoked Beets, Roasted Carrots, Whipped Feta, Hibiscus-Pickled Shallots, Fermented Honey, Fresh Herbs | Chef Nathan Parsons of Sister Ship

Lime Yogurt, Lime Vinaigrette, Vadouvan Granola, Curry Oil, Fresh Mint | Chef Jeremy Broucek of Bread & Friends

Carrot Aguachile, Preserved Lemon, Fennel Pollen | Chef Spencer Ivankoe of Cafe Rowan

Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup | Bartender Monica Amestoy of Tusk

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

Green Chile Vodka, Vetiver Cordial, Cachaça, Strega, Carrot, Lime, Yuzu, Parsley | Bartender Sam Brooks of Please Don’t Tell

Navy Beans, Carrot Top Salsa Verde, and Spiced Maple | Chef Alan Delgado of Xilonen

Cream Cheese Swirl and Waffle Cone | Pastry Chef Alyssa Lieberman of New City Microcreamery

Eggplant and Currant Caponata, Carrot Purée, Spiced Sesame Seeds, Grilled Spigarello | Chef Tae Strain of Momofuku CCDC

Farro, Chickpeas, Cumin Vinaigrette, and Pine Nuts | Chef Max MacKissock of Bar Dough

Chicken Liver Mousse, Pickled Red Cabbage, Sourdough Breadcrumbs | Chef Suzanne Cupps of Untitled