Chef Julia Sullivan of Henrietta Red

Dark Chocolate Cake, Dark Chocolate Mousse, Watermelon Granita, Compressed Watermelon | Pastry Chef Erika Chan of The Catbird Seat

Xui Mai Sauce, Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Nguyen of East Side Banh Mi

Cucumber, Pickled Vegetables, Mayonnaise, Cilantro, Jalapeño, Baguette | Chefs Chad Newton and Grace Ngyuen of East Side Banh Mi

Feta, Brown Butter, Pomegranate, Smoked Aleppo Honey, Black Lime | Chef Chris deJesus of Butcher & Bee

Bitter Orange Vinaigrette, Kataifi Crunch, Crumbled Feta, Orange | Chris deJesus of Butcher & Bee

Dried Cherries, Bulgur, Caramelized Onion Soubise | Chris deJesus of Butcher & Bee

Citrus Caramel, Vanilla, Lemon | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette | Chef Kristin Beringson of Henley

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market

London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe | Bartender Natalie Newberry of Henley

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental

Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart

ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist

Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen