Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Dark Chocolate and Vanilla-Lemon Ganache | Pastry Chef Gonzo Jimenez of Miette Et Chocolat

Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange | Bartender Stacey Swenson

Strawberries and Candied Walnuts | Pastry Chef Rachel Sundet of Mamaleh’s Delicatessen

Lemongrass Tea, Vnlla-Orange Syrup, and Ginger Beer | Bartender Jennifer Akin of Rumba

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Vanilla, Orange, and Meringue | Chef Greg Wade of Publican Quality Bread

Dark Rum, Cold Brew, Oat Milk, Vanilla, Lemon, and Club Soda | Bartender Andrew Volk of Portland Hunt + Alpine Club

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

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

Mezcal, Aperol, Orange, Vanilla, Black Pepper, Cream | Bartender Shannon Tebay of Death & Co. NYC

Chiffon Cake, Caramel, Oat Milk, Biscuit Crumble, Meyer Lemon | Chef Elizabeth Falkner of ChEF Productions

Caramel Pastry Cream, Sea Salt Caramel | Pastry Chef Samira Saade of Bachour

Coconut Rice Pudding with Mango-Lemon Dipping Sauce | Pastry Chef Gustavo Tzoc of Junoon

Ginger, Soy, Vanilla, Orange, Peppers, Scallions, and Rice | Chef Valerie Chang of Itamae

Pancake “Cakes”, Vanilla-Orange Cream | Chef Mavis-Jay Sanders of Drive Change

Vanilla, Orange, Sour Cream, and Buttermilk | Pastry Chef Jennifer Felton of Cotogna