Cognac, Amaretto, Lemon Juice, Peach Syrup, Candied Ginger | Bartender Karla Flores-Mercado of Donna’s

Fermented Peaches, Meyer Lemon, Marcona Almond Milk Dressing, Rhubarb Root Oil | Chef Luke Mersfelder of Bywater

Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

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

Pickled Peach, Rye Cream, Cocoa-Rye Crumble | Pastry Chef Lauren Melhus of Mister Jiu’s

Whipped Tofu, Fermented Tomato, Fried Shallots, Chile Oil, Black Vinegar, Fish Sauce, Thai Basil | Chef Kevin Tang of Viridian

French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie