Memphis-Style Chicken Wings, Sweet Vinegar, Gorgonzola Ranch, Carrot Hot Sauce | Chef Garrison Greg of Prohibition

Peaches, Nectarine, Jalapeño, Spiced Almonds, Fish Sauce Vinaigrette, Fresh Herbs | Chef James London of Chubby Fish

Shrimp, Scallops, Clams, Piquillo Peppers, Aïoli, Parlsey | Chef Alex Eaton of Estadio

Poblano Chile, Chihuahua Cheese, Carnitas, Cotjia Cheese, Chile Oil, Pepitas, Sour Cream, Salsa Roja | Chef Brooke Warden of Pink Cactus

Tequila, Verjus, Mezcal, Tomato Syrup, Black Salt | Bartender Charlie Bolin formerly of Chasing Sage

Vodka and Yuzu-Jalapeño Brine | Bartender Joey Goetz of Bar George

Maitake Mushrooms, Ajo Blanco, Pickled Mustard Seeds, Ramp Vinegar, Kombu Oil | Chef Seth Green of Tempest

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Baker Brandon McDaniel of Brandon’s Bread

TCHO Dark Chocolate, Coffee Liqueur, Orange | Bakers Hannah and Zachary Welton of Weltons Tiny Bakeshop

Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey | Chef Nathan Hedlund of Porchetta Shop

Baker DaVee Keesee of Little Peanut Bake Shop

Honey Butter and Maple Syrup | Restaurateur Jeremiah Schenzel of Daps Breakfast & Imbibe

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo