Fennel, Saffron, Toasted Breadcrumbs, Parsley | Chef Michael Vincent Ferreri of Res Ipsa Cafe

Chocolate Labneh Ganache, Orange Blossom Syrup, Charred Sweet Potato Ice Cream, Candied Sweet Potato | Pastry Chef Camille Cogswell of Zahav

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

Baker Alex Bois of Lost Bread Co. | Philadelphia

Nikiri Shoyu, Sushi Rice, Chives, Wasabi, Sudachi Lime | Chef Jesse Ito of Royal Sushi and Izakaya

Lone Mountain Wagyu Steak, Red Curry Jasmine Rice Cakes, Fish Sauce, Lime, Fresh Herbs | Chef Tyler Akin of Stock Restaurants

Charred Onions, Tomatoes, Long Hots | Chef Nick Kennedy of Defined Hospitality | Philadelphia

Pastry Chef Tova du Plessis of Essen Bakery | Philadelphia

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

Black Vinegar Gastrique, Spiced Cashews, Labneh | Chef Trigg Brown of Win Son

Smoked Cognac, Sundried Tomato Honey, Dry Curaçao, Amaro, Montenegro, Everything Bagel Spice Tincture, Lemon, Egg White | Bartender Channing Centeno of Otis

Banana Leaf Ice Cream, Raw Honey, Toasted Pepitas | Pastry Chef Isabel Coss of Cosme

Ginger-Apple Broth, Jasmine Oil, Radish, Oxalis | Chef Nico Russell of Oxalis

Rigatoni, Soffritto, Garlic, Anchovy, Lemon, Parsley, Ricotta, Salata | Chef Ashley Eddie of Santina

White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote | Pastry Chef Diane Apostolacus of Capitale

Coconut Milk, Lump Crab Meat, Makrut Lime, Betel Leaves, Steamed Jasmine Rice | Chef Suansilphong Ohm of Fish Cheeks

Compressed Apple, Horseradish Custard, Osetra Caviar, Dill Fronds | Chef Justin Skribner of Benno

Champagne, Cedar-Infused Brandy, Cedar Tincture, Jasmine Syrup, Apricot Brandy, Orange Bitters | Bartender Aidan Bowie of The Aviary and The Office