Tomato Salad, Cucumbers, Basil, and Mint | Chef Michael Lombardi of SRV

Herbed Summer Spaetzle, Foie Gras, Chanterelles, and Sour Cherries | Chef Adrienne Wright of Deuxave

Coconut Milk, Saffron, Huacatay, Buttermilk Ice Cream, and Seed Granola | Chef Pieter Sypesteyn of Cookhouse

Green Coriander Praline Cream, and Brown Butter Ice Cream | Pastry Chef Christian Castillo of Atlas Buckhead

French Butter Glaze, Candied Butter Pecans, and Peach Jam | Pastry Chef Jules Stoddart of Olamaie

French Butter Tamal, and Brown Butter-Salsa Macha Curry | Chef Alan Delgado of Oxomoco

Strawberry, Orange, Chocolate, and Whipped Cream | Chef Wayne Johnson of FareStart

Avocado-Goat Cheese Spread, Sesame Cracker, Pickled Chiles, Winter Citrus | Chef Jesse Souza of The Edgewater Hotel

Nitro Cold Brew, Cocoa, Orange Juice, and Milk | Roasters Jake Paulson and Mike Steiner of Anchorhead Coffee

Ben Campbell of Ben’s Bread

Coriander, Black Peppercorns, Fennel Seeds, Sea Salt, and White Wine | Chefs Seamus Platt & Scott Johnson of The Shambles

Bourbon, Apricot, Ginger Liqueur, Lavender Bitters, Honey, Lime, and Lemon | Bartender Cera Grindstaff of Stampede Cocktail Club

Añejo Rum, Lime, Passion Fruit Liqueur, and Yellow Chartreuse | Bartender Jennifer Akin of Rumba

Ube Jam and Coconut Crust | Pastry Chef Chera Amlag of Hood Famous Bakeshop

Root Vegetables, Mint, Pecorino, and Olive Oil | Chef Brian Clevenger of General Harvest Restaurants

Pear Brandy, Miso Caramel, and Dark Chocolate | Pastry Chef Crystal Chiu of Canlis

Chanterelles, Tarragon, Parsley, Sansho Pepper, and Pickled Onions | Chef Shota Nakajima of Adana

Herbs, Pickled Elderberry Seeds with Lentil Salad | Chef Taylor Thornhill of Bateau