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

Chef Brandon Olson of King BBQ

Jasmine Rice, Ham, Crab, Peas, Corn, Curry Aïoli, Fresh Herbs, Tempura Crunch | Chef Shuai Wang of Jackrabbit Philly

Fino Sherry, Clarified Lime Juice, Soursop Ice Cream | Bartender Christian Favier of The Ordinary

Cold Brew, Lemonade, Lime, Coconut, Orange Zest, Cinnamon | Roaster Zach McCutchen of Prophet Coffee

Vodka, Skinos Mastiha Liqueur, Lime Cordial, Blueberry Liqueur, Prosecco | Bartender Saquan Jenkins of Coterie

Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier

Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs | Chef Nikko Cagalanan of Kultura

Scottish Salmon, Preserved Lemon, Salmon Chicharron, Roman Bread | Chef Daniel Dalton of Emeline

Carolina Gold Rice, Kimchi Purée, Crab Sauce, Seed Mix, Crispy Kale | Chef Zach Kimmel of Tippling House

Green Sauce, Garlic Sauce, Sweet Plantains, Queso de Freír, Mayonnaise-Ketchup, Kaiser Roll | Chef Mario Torres of Caribo Flip

Green Garlic Luganega, Hot Honey Agrodolce, Radicchio Marmalade, Onion Sprouts, Fried Rosemary | Chef Nick Dugan of Sorelle