Smoked Pork Belly with Maple BBQ Sauce | Chef Quy Hoang of Blood Bros. BBQ

Coffee Dry Rub, Mustard, Cocoa Bitters, Banana-Flavored Whiskey | Chef Quy Hoang of Blood Bros. BBQ

Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge

Crab Cake, Hearth-Blistered California Grapes, Pickled California Grapes, Arugula, Potato Roll | Chef Bobby Matos of La Lucha

Blackberries, Texas Honey, Watercress, Mint, Lemon, and Olive Oil | Chef Betty Martines of Backstreet Cafe

Scotch, Sherry, Poire Eau de Vie, and Almond | Bartender Tommy Ho of Anvil Bar & Refuge

Tequila, Marigold, Cocchi, Maurin Quina, and Gran Classico | Bartender Westin Galleymore of Underbelly Hospitality

Matthieu Cabon of Magnol French Baking

Spice Rub and Sweet Chili Sauce | Pitmaster Patrick Feges and Chef Erin Smith of Feges BBQ

Avocado, Chorizo Oil, Smoked Oyster Aïoli, and Blue Corn | Chef Felipe Riccio of Goodnight Hospitality

Pomegranate-Rose Sorbet | Pastry Chef Jasmine Chida of SweetCup Gelato & Sorbet Originale

Hazelnut Dacquoise, Candied Black Sesame Seeds, Truffle Caramel, Foie Gras Semifreddo, and Smoked Vanilla Salt | Pastry Chef Meredith Clarke of Uchi

Basil, Garlic, Nam Jim, and Chile | Chef Nick Wong of UB Preserv

Australian Lamb, Celtuce and Cured Egg Yolk | Chef Kaitlin Steets of Theodore Rex

Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

White Texas Toast, Mayonnaise, and Dill Pickles | Chef Bobby Matos of La Lucha