Tomato Pâte de Fruits, Basil-Parmesan-Olive Oil Ganache, Dark Chocolate, Sourdough Crostini, Balsamic Sea Salt | Pastry Chef David Chow of David H. Chow Chocolates & Confections

Squid, Rock Shrimp, Mussels, Clams, Carrots, Daikon, Salted Peanuts, Puffed Rice, Mango Chutney, Fresh Herbs | Chef Floyd Cardoz of The Bombay Bread Bar

Pork Belly, Shiitake Mushrooms, Soft-Boiled Eggs, Steamed Rice, Chile Oil | Chef Trigg Brown of Win Son

Wagon Wheel Fondue, Hot Sauce, Charred Allium Powder, Spicy Greens | Chef Stuart Brioza of State Bird Provisions

Salsa Macha, Provel Cheese, Fingerling Potatoes, Sesame Seeds | Chef Justin Bazdarich of Oxomoco

Seafood Sausage, Potato Chips, and Potato-Celery Root Sauce | Chef Maksut Aşkar of Neolokal

Waffle-Infused Buffalo Trace Bourbon and Maple Syrup | Bartenders Dave Arnold and Don Lee of Existing Conditions

Chef Einat Admony of Kish-Kash

Butterscotch, Matcha Crumble, Matcha Cream, Smoked Dates, Grapefruit | Pastry Chef Amanda Shepard of Lula Cafe

Chef Nick Santangelo of Jake Melnick’s Corner Tap

Duck Confit, Chipotle-Cheese Sauce, Chopped Onion, Radishes, Tortilla Chips | Chef Josh Peterson of Motor Bar and Restaurant at the Harley Davidson Museum

Rock Shrimp, Citrus, Red Onion, Tomatoes, Cucumbers, Jalapeños, Tortilla Chips | Chef Rodolfo Mariano of Lincoln Park Zoo

Roasted Chicken, Mushrooms, Garlic, Shallots, Fresh Herbs | Chef Daniel Kelly of Lincoln Park Zoo

Tomato Sauce and Basil Pesto | Chef Cedric Harden of River Roast

Smoked Red Bell Peppers, Pickled Peruvian Peppers, Ají Amarillo Pachikay Sauce, Fried Rice Noodles, Garlic Chips
| Chef Jesus Delgado of Tanta

Savoy Cabbage, Porcini Bolognese, Parmigiano-Reggiano, Aged Balsamic Vinegar | Chef Sarah Grueneberg of Monteverde

Juniper, Club Soda, Lemon Soda, Rosemary, Lemon Twist | Bartender Julia Momose of Oriole

Dijon Mustard, Red Onion, Chile Emulsion, Salsa Verde, Capers, Quail Egg, Gouda, Grilled Ciabatta | Chef Pete Coenen of Cherry Circle Room