Pastry Chef Anne Ng of Bakery Lorraine

Miso-Aged Ribeye, Brown Rice Risotto, Lime Kosho, Oyster Mayonnaise, Sansho Butter, Sliced Garlic, Shiso | Restaurateur Chad Carey of Empty Stomach Group

Brewer Joe Mohrfeld of Pinthouse Pizza

Snail Eggs, Chanterelle Escabeche, Snail Sauce, Tapioca Pearls | Chef José Andrés of ThinkFoodGroup

Chef Edouardo Jordan of Salare

Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim | Bartender Yael Vengroff of The Spare Room

Vodka, Bone Tincture, Lemon Distillate | Bartender Ryan Chetiyawardana of Super Lyan

Pork Sausage, Dirty Farro, Rutabaga Relish | Chef Vivian Howard of Chef & The Farmer

Crispy Chicken, Cilantro, Soy-Cured Egg, Scallions, Chicken Broth | Chef Jose Mendin of Pubbelly

Pastry Chef Maura Kilpatrick of Sofra

Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate | Pastry Chef Catherine Schimenti of Baked by the Ocean

Wagyu Patty, Arugula, House Vinaigrette, Blue Cheese, Buttermilk-Dill Dressing, Potato Roll | Chef Joe Isidori of Black Tap

White Chocolate Mousse, Raspberry, Lime | Pastry Chef Kriss Harvey of The Bazaar by José Andrés

Meyer Lemon, Daikon, Sturia Caviar, Nasturtium | Chef Neal Fraser of Redbird

Chorizo, Chipotle Crema, Queso Panela, Corn Tortilla | Chef Armando De La Torre Jr. of Guisados

Black Pepper Meringue, Wood Sorrel Sorbet, Mascarpone-Cream Cheese Cream | Pastry Chef Jessie Liu of Providence

Almonds, Coconut Sorbet, Vanilla-White Soy Gelée, Pork Powder | Pastry Chef Gregory Baumgartner of 71Above