Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar | Chef Sungchul Shim of Kochi

Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry | Bartender Harrison Ginsberg of Crown Shy

Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread

Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper | Chef Paul Donnelly of The Tyger

Stilton Sauce, Garlic Oil, Apricots | Chef Jay Wolman of LaLou

Sherry Vinegar-Caramel Ripple, Sherry Vinegar-Honey Roasted Figs, and Hazelnuts | Pastry Chef Nicole Guini of Avec

Sauce Gribiche, Pickled Mustard Seed, Herb Oil, Salmon Roe, and Sherry Almonds | Chef Elisabeth Kenyon of Rupee Bar

Hand-Pulled Biang Biang Noodles, Vinagre de Jerez Sauce, Umami Oil, and Sesame | Chef Tracy Chang of PAGU

Robert Rodriguez of Night Shift Coffee

Pastry Chef Hana Quon of Café Madeleine

Cream Cheese Swirl and Waffle Cone | Pastry Chef Alyssa Lieberman of New City Microcreamery

Pineapple-Infused Monkey 47 Gin, Bianco and Dry Vermouths, and Agricole Rhum | Bartender Ryan Lotz of Traveler Street Hospitality

Sabroso Fashion with Tequila Blanco, Mushroom Syrup, Grapefruit, and Mole Bitters | Bartender Will Piquette of Alcove

Artichoke Barigoule, Pickled Sweet Potato, Oyster Mushroom, and Crucolo | Chef Charlie Foster of Woods Hill Pier 4

Chocolate Marquise with Pear Compote, Spiced Pecan Kataifi, and Halva Cream | Pastry Chef Sophie Gees of Oleana

Whipped Matcha Butter and Shichimi Togarashi | Pastry Chef Michelle Boland of Oak + Rowan

Berbere, Kabocha, Ube, Dukkah, Daikon, and Watercress | Chefs Sasha Coleman and Ellie Tiglao of Tanám

Yuzu, Prosecco Soubise, Sea Grapes, and Caviar | Chef Brian Paszko of Alcove