Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, and Tangerine Olive Oil | Chef Rob Hurd of Frasca Food & Wine

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Vegetable Broth, Yangnyeom Sauce, Pickled Onion, Radish, and Jalapeño | Chef Kelly Jeun of Frasca Food & Wine

Dark Chocolate and Vanilla-Lemon Ganache | Pastry Chef Gonzo Jimenez of Miette Et Chocolat

Chile Vodka, Lime, Chile, Rosemary Syrup | Bartender Nicole Laurita of Williams and Graham

Smoked Duck Breast, Duck Confit, Lemon Goat Cheese, and Oolong Tea | Chef Jorel Pierce of Euclid Hall

Mushrooms, Cauliflower, and Hazelnut Vinaigrette | Chef Matt Vawter of Mercantile

Burrata and Allium Butter | Chef Kelly Whitaker of Basta

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio

Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba | Bartender Austin Carson of Mizuna

Ancho-Rubbed Wagyu, Gruyere, Arugula, Horsey Sauce, Ciabatta | Chef Steven Redzikowski of Acorn

Yorkshire Pudding, Parsnip Purée, Roasted Carrots, Citrus Butter | Chefs Samuel Charles and Marcus Eng of The Way Back

Artisans Josh Gertzen and Gerry Kim of Frozen Matter

Quince Tea, Juniper, Satsuma Sorbet, and Bruléed Grapefruit | Pastry Chef Alberto Hernandez of Frasca Food and Wine

Pastry Chefs Gonzo Jimenez and David Lewis of Miette et Chocolat

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

Braised Lamb, Garlic Breadcrumbs, and Chile Threads | Chef Cindhura Reddy of Spuntino