Mango and Cream Cheese | Chef Chintan Pandya of Rahi

Blood Sausage, Sauerkraut Butter, Caramelized Onions, and Burnt Apple | Chef Marc Sheehan of Loyal Nine

Passion Fruit and Sea Salt | Chef Daniel Cutler of Ronan

London Dry Gin, Vanilla, Vermouth, and Shiro Shoyu | Bartender Josh Goldman of Yapa

Miso, Yuzu, Graham Cracker | Pastry Chef Chris Chung of Moni Nonmi

Tabasco, Garlic, Cilantro, and Scallions | Chef Danielle Walker of Walker’s Maine

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