Chile Oil and Scallions | Chef Brandon Carter of FARM Hospitality Group

Garlic Butter, Parmesan, Texas Toast | Chef Andrew Hartenstein of Leon's Oyster Shop

Butter Beans, Grilled Cabbage, Black Garlic Jus | Chef Mark Bolchoz of Indaco

Pulled Chicken, Garlic, Chiles, Soy Sauce, Sesame Dressing, Benne Seeds | Tyler Cook of Fiddler’s Fire

Chanterelle Mushrooms, Ginger, Fresh Corn, Basil, Dipping Sauce | Chef Walter Edward of Chasing Sage

Baker Brandon McDaniel of Brandon’s Bread

TCHO Dark Chocolate, Coffee Liqueur, Orange | Bakers Hannah and Zachary Welton of Weltons Tiny Bakeshop

Asian Pears, Onion Jam, Balsamic Vinegar, Pecorino Romano PDO, Honey | Chef Nathan Hedlund of Porchetta Shop

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives | Chef Juan Cassalett of Malagón

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil | Chef Colin Marceli of Renzo

Chef Brandon Olson of King BBQ

Fino Sherry, Clarified Lime Juice, Soursop Ice Cream | Bartender Christian Favier of The Ordinary

Cold Brew, Lemonade, Lime, Coconut, Orange Zest, Cinnamon | Roaster Zach McCutchen of Prophet Coffee

Vodka, Skinos Mastiha Liqueur, Lime Cordial, Blueberry Liqueur, Prosecco | Bartender Saquan Jenkins of Coterie

Marinated Hanger Steak, Suya Spice, Sliced Chiles | Chef Bintou N’daw of Bintü Atelier

Impossible™ Ground Beef, Bell Peppers, Carrots, Potatoes, Banana Ketchup, Eel Sauce, Little Gem Lettuce, Chile Crunch, Fresh Herbs | Chef Nikko Cagalanan of Kultura

Hush Puppies, Chinese Hot Mustard, Hot Honey, Tempura Crunch, Scallions, Togarashi | Chefs Brandon Olson and Shuai Wang of King BBQ

Piquillo Peppers, Olive Oil, Chives, Brioche | Chef Juan Cassalett of Malagón