Mango, Korean Pear, Tahini, Lime, Mint, and Cilantro | Chef Parnass Savang of Talat Market

Graham Cracker, Coconut Cream, and Mango Sorbet | Pastry Chef Elisa Reyna of Maïz64

Deep Fried Shiso, Fried Garlic, Smoked Salt, Micro Marigold, Micro Mint | Chefs Tiffany Derry, Te’Von Johnson, and Naomig Perine of Roots Southern Table

Squash Molasses, Savory Granola, Rose Za’atar, and Chervil | Chef Chris deJesus of Butcher & Bee

Coconut Caramel, Cherries, and Puffed Rice Peanut Brittle | Pastry Chef Katie Fair of Butcher & Bee

Tamarind Sauce, Lemongrass, Lime, Daikon Radish, Fried Shallots, Coconut Flakes, and Toasted Peanuts | Chef Arnold Myint of International Market

London Dry Gin, Pineau des Charentes, Green Beans, Lemon Juice, Simple Syrup, and Absinthe | Bartender Natalie Newberry of Henley

Foie Gras Cure, Brisée Dough, Poultry Mousse, Black Trumpet Duxelles, and Egg Wash | Chef Coline Shane of The Continental

Potato Cream, Garlic, Fontina, Grana Padano, Seasoned Breadcrumbs, and Lemon | Chef Michael Hanna of St. Vito Focacceria

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli | Chef Michael Gibson of The Hart

ROKU Gin, Sipsmith Gin, Salted Apple, Falernum, Fennel, and Savory Seltzer | Bartender Kenneth Vanhooser of The Optimist

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