Swiss Chard, Piquillo Peppers, Red Radish, and Toasted Barley | Chef Matt Bolus of The 404 Kitchen

Carrot Dressing, Pickled Cherries, Horseradish Mousse, Toasted Almonds, Fried Leeks, Celery, Mint, Shallot, and Poppy Seeds | Chef Pamela Stevenson of Henrietta Red

Whiskey, Mezcal, Amaro Ciociaro, Cold Brew, Mole-spiced Cocoa Puffs and Burnt Honey | Bartender Laura Unterberg of The Fox Bar & Cocktail Club

Roasted Chocolate Ice Cream, Banana Sherbet, Maple Caramel, Whipped Banana Cream, Yuzu Granita, and Maple Banana Milk Foam | Pastry Chefs Keaton Vasek and Michael Werrell of The Continental

Mole Negro, Plátano Macho, Escabeche, and Nixtamal Tortillas | Chef Julio Hernandez of Maix De La Vida

Kombu, White Chocolate, Coconut Fat, and Trout Roe | Chef Jake Howell of Peninsula

Reposado Tequila, Smoked Pineapple, Ancho-infused Dry Curaçao, Passion Fruit, and Lime | Bartender Hayley Teague of Hathorne

Bay Laurel and Sorghum-Cured Egg Yolk | Chef Colby Rasavong of Audrey

Smoked Bologna, Ham Hock Terrine, Pâté, Fried Shallot Mayo, Pickled Vegetables, Cilantro and Jalapeño | Chefs Chad Newton and Gracie Nguyen of East Side Bahn Mi

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

Ancho Chile, Lime, Whipped Feta, Celery, Black Sesame Seeds, Pickled Watermelon Rind, and Sea Salt | Chef Bryan Lee Weaver of Redheaded Stranger