Cypress Grove Goat Cheese, Campfire Cajeta, and Powdered Sugar | Chef Kelly Whitaker of id est

Roasted North Carolina Sweetpotato, Heirloom Grain Noodles, and Fresh Herbs | Chef Taylor Stark of The Wolf's Tailor

Cervena Venison, Pear Chutney, Green Tomato Relish, Mustard, Pickled Cabbage, Crispy Garlic Chips | Chef Charlie Brooks of Sunday Vinyl

Walnut Caramel, Baharat, and Cream Cheese Crémeux | Pastry Chef Liliana Myers of Safta

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun | Chef Adam Branz of Split Lip, an Eat Place

Chef Tajahi Cooke of Freedom Street Social

Tequila, Raspberry Eau De Vie, Calpico, and Lime | Bartender Alex Jump of Death & Co.

Lacto Fermented Hot Sauce, Umami Aioli, Carrot Pickles, Caviar, Black Truffle, and Katsuobushi | Chef Michael Diaz de Leon of BRUTØ

White Corn, Crema, Lime, Charred Tortilla Aïoli, Cotija, Morita Chile Powder, and Serrano | Chef Manuel Barella Lopez of Bellota

Prosciutto, Nam Pla, Grated Cashew, and Herbs | Chef Alex Astranti of Mercantile Dining & Provision

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

Skull Island Tiger Prawns, Chimichurri, Crispy Chorizo, Lemon Aïoli | Chef Cindhura Reddy of Spuntino

Bartender Elliot Strathmann of Spuntino

Chile Vodka, Lime, Chile, Rosemary Syrup | Bartender Nicole Laurita of Williams and Graham

Smoked Duck Breast, Duck Confit, Lemon Goat Cheese, and Oolong Tea | Chef Jorel Pierce of Euclid Hall

Mushrooms, Cauliflower, and Hazelnut Vinaigrette | Chef Matt Vawter of Mercantile

Royal Basmati Rice-Coconut Rocher Cookie, and Basmati-Chocolate Gelée | Pastry Chef Gonzo Jimenez and David Lewis of Miette et Chocolat

Kimchi and Pork Belly | Chefs Alex Figura and Spencer White of Dio Mio