Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table

Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia

German Potato Salad, Rose-Pickled Shallots, Rose Petals, Celery Leaves | Chef Matt Ford of Billy Can Can

Cabbage Slaw, Blue Cheese Dresing, Micro Citrus, Sweet Potato Parker House Bun | Chef Matt Ford of Billy Can Can

Braised Beet, Grilled Peaches, Shishito Peppers, Honey, Sherry Vinegar, Fresh Herbs | Chef Jett Mora of Cafe Modern

Black-Eyed Pea Hummus, Black-Eyed Pea Salad, Black-Eyed Akara Fritters | Chef Tiffany Derry of Roots Southern Table

Fennel Seed, Tarragon, Lemon, Green Peppercorn | Chef Misti Norris of Petra and the Beast

Cheddar Fritters, Caramel Popcorn, Salted Caramel Sauce, and Cheddar Cake Crumble | Chef Taylor Rause of Rye

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil | Chef Phillip Halff II of Halff Culinaire

Tequila, Mezcal, Roasted Pineapple, Lemon, Lime, Pasilla Chile, and Salt | Bartender Iluggy Recinos of Exxir Hospitality

Foie Gras Pâté, Shredded Chicken, Char Siu, Mayonnaise, and Pickled Vegetables | Chef Carol Nguyen of Ngon Vietnamese Kitchen

Mezcal Gin, Irish Whiskey, Espresso, Agave, and Lemon Bitters | Bartender Heather Poile of Lounge Here

Shiso Labneh, Sourdough Breadcrumbs, Basil Granita, and Olive Oil | Pastry Chef Maggie Huff of Homewood

Green Mango, Grapefruit, Caramelized Fish Sauce, and Fried Shallots | Chef Donny Sirisavath of Khao Noodle Shop

Chicken, Zummo's Sausage, Blue Crab, Filé, and Herb Rice | Chef Tiffany Derry of Roots Southern Table

Kroeung Marinade, Cured Egg Yolk, Hot Sauce, and Quick Pickles | Chef Jett Mora of Café Modern

Bell Peppers, Onion, Pico de Gallo, Flour Tortillas, and Lime | Pitmaster Joe Zavala of Zavala's Barbecue

Yuzu Honey Mustard, Sunflower Seeds, and Citrus Smoke | Chef Jimmy Park of Shoyo