Charcutier Antonio Fiasche of Tempesta Market

Roasted Chicken, Butter Sauce, Green Peas, Sherry Vinegar, Fresh Herbs | Restaurateur Michael Ciapciak of Bang Bang Pie & Biscuits

Chipotle Crema, Chihuahua Cheese, Gouda, Cheddar, Potato Spice, Potato Skins | Chef Rick Ortiz of Antique Taco

Salted Yolk Custard and Ceylon Sugar | Pastry Chef Elaine Townsend of The Bakery at Fat Rice

Merguez, Caramelized Shallot, Caciocavallo, Paprika Jus, Fresh Herbs | Chef Brian Ahern of Boeufhaus

Maryland Oysters, Tomato Butter, Bacon Butter, Lettuce Butter | Chef Gabriel Freeman of Scofflaw

Brussels Sprouts, Broccoli, Green Beans, Spinach, Kale, Scallions, Vinaigrette, Lemon | Restaurateur Donna Lee of Brown Bag Seafood Co.

Midwestern Dry Gin, Blanc Vermouth, Apricot Eau de Vie, Suze | Bartender Kristina Magro of Prairie School

Baker Alexander Roman of Somerset

Pistachio-Chocolate Mousse, Bergamot, Cocoa Nib, Lemon-Cardamom Gel, Toasted Buckwheat Gelato | Pastry Chef Leigh Omilinsky of Nico Osteria

Feni, Rhum Agricole, Rose Cordial, Grapefruit, Lime | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

Pineapple Rum, Plantation Rum, Coconut, Pandan Liqueur, Simple Syrup, Lime, Batavia Arrack | Bartender Annie Beebee-Tron of The Ladies’ Room at Fat Rice

Clarified Banana Rum, Banana Syrup, Lime 2.0 | Bartender Kevin Beary of Three Dots and a Dash

Salsa Verde, Tangerine, Lemon, Fresh Herbs | Chef AJ Walker of Publican Anker

Grilled Trumpet Mushrooms, Tokyo Turnips, Pickled Pear, Yuzu Kosho Onions, Aïoli, Smoked Onion Oil, Pumpernickel Chips | Chef Jimmy Papadopoulos of Bellemore

Smoked Chestnut Consommé, Smoked Trout Roe, Basmati Rice, Sour Cream, Lime Zest | Chef Ryan Pfeiffer of Blackbird

Black Garlic Aguachile, Horchata, Chicharrón | Chef Noah Sandoval of Oriole

Roasted Sunchoke Ice Cream, Seeded Crisps, Sunchoke Chips | Pastry Chef Emily Spurlin of Bad Hunter