Ovaltine-Braised Pork Hocks, Coca-Cola, Chile-Vinegar Paste, Jasmine Rice, Chinese Broccoli, Hard-Boiled Eggs, Cilantro | Chef Nong Poonsukwattana of Nong's Khao Man Gai

Coconut Ash Pudding with Rose Cream, Coconut, Pink Rose Petals, Candied Peanuts, White Currants, Lime Zest | Pastry Chef Maya Erickson of Langbaan

Diva Cucumbers, Mead-Pickled Rose Petals, Rice Vinegar | Chef Vince Nguyen of Jolie Laide

Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula

London Dry Gin, Rose Liqueur, Orgeat, Egg White, Lemon, Cardamom Bitters | Bartender Anna Moss of La Moule

Dungeness Crab, Baby Bok Choy, Soy Tea, Pickled Ginger, Cilantro, Nori Powder | Chefs Seif Chirchi and Rachel Yang of Revelry

Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives | Chef AJ Voytko of The Porter

Portobello and Morel Mushrooms, Mascarpone, Parmesan, Pea Purée, Microgreens | Chef Elijah Coe of Vibrant Table Catering & Events

Black Garlic and Cherry Tomato Relish, Shishitos, Fromage Blanc, Sungold Tomato Emulsion | Chef Maya Lovelace of Yonder

Braised Rabbit, Garlic Broth, Onion Flowers, Potato Pancakes | Chef Bonnie Morales of Kachka

Truffle, White Soy Ponzu, Shiso, Foie Snow | Chef Trent Pierce of Roe

Lamb, Sprouted Barley, Turmeric Yogurt, Chips, Little Gem Lettuce | Chef Sam Smith of Tusk

Pickled Garlic Chives, Kale, Smoked Beef Fat, Truffle-Oxtail Reduction | Chef Justin Woodward of Castagna

Bone Marrow Suman, Sticky Rice, Citrus Microgreens, Banana Leaf | Chef Carlo Lamagna of Magna

Chef George Kaden of Grand Army Tavern

Orange Marmalade, Lime Sherbet, Yogurt Chiboust, Cara Cara Orange, Vanilla-Infused Olive Oil | Pastry Chef Lauren Breneman of Coquine

Smalltime Roasters Volcán de Fuego Coffee, Mexican Cinnamon, Orange, Cloves, Fennel Seeds | Roaster Angel Medina of Smalltime Coffee Roasters

Mezcal Alipus, Vermouth, Campari, Aveze, Orange Bitters | Bartender Angel Teta of Ataula