Cream Cheese, Vanilla, Lemon | Pastry Chef Bo Durham of Mindy’s Bakery

Strawberry Glaze | Chef Dan Kennedy of Thacher and Rye

Freeze Dried Strawberry, Cream Cheese Frosting, and Sprinkles | Pastry Chef Erin Hughes of Leo’s

Shrimp, Soft-Boiled Egg, Avocado, Gold Potato Ají Mix, Crab Salad, Anticucho Aïoli | Chef Henry Hané of B Bistro + Bakery

Gin, Lime, Grand Marnier, Passionfruit, Raspberry, Orange Bitters | Bartender Rudy Abreu of The Citadel

Mozzarella, Jalapeño, Pickled Red Onion | Chef Robert Trevisanutto of Well Bread Restaurant Group

Tomato Water, Pickled Onions, Chile Arbol Sauce, Compressed Cucumber, Finger Limes | Chef Andrew Zarzosa of The Betsy Hotel

Onion Cream Cheese, Green Apple, Jicama, Roasted Cherry Tomato, Arugula, Lemon Vinaigrette | Chef Patrick Harvard of Omni Houston Hotel

Irish Whiskey, Lemon, Honey Citron Tea, Angostura Bitters, Egg White, Blonde Ale | Bartender Anthony Lopez of SLS Brickell Miami

Garlic-Cream Cheese, Osetra Caviar, Chives | Chef Donny Farrell of Lettuce Entertain You

Plantains, Green Onions, Sour-Orange-Persimmon Mojo | Chef James McNeal of Over/Under

Leek, Sicilian Pistachio Cream Cheese, Radicchio, Cured Pepperoncini | Chef Andrea Solimeo of Pizza Gemelle

Black Sapote-Infused Rye Whiskey, Chocolate-Mint Syrup, Vanilla Angostura Bitters, Mint | Bartender Brian Griffiths of Over/Under

Tomato, Cabbage Salad, Fresh Herbs | Chef Briana Volk of Portland Hunt + Alpine Club

Lemon Curd and White Chocolate Mousse | Chef Justin Flit of Navé

Speculoos Cookie Butter, Cream Cheese Ganache, and Citrus | Pastry Chef Meg Galus of Boka

Cherry Tomatoes, Jalapeño, Garlic, Basil, Parsley | Chef Ralph Scamardella of Tao Group Hospitality

Pork Sausage, Cabbage, Tamarind-Chile Sauce, Cucumber, Green Beans | Chef Curtis Rhodes of Lil’ Laos