Hot Honey Cornbread | Pastry Chef Sumaiya Bangee of King Street Baking Company

Pounded Yam, Okra Broth, Iru, Obe Ata | Chef Ayo Balogun of Department of Culture

Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

White Rhum Agricole, Amontillado Sherry, Watermelon, Jalapeño, and Lemon | Bartender Leanne Favre of Leyenda

Asiago, Charred Tomato Sauce, and Fried Shallots | Chef Silvia Barban of LaRina Pastificio & Vino

Toasted Sourdough Ice Cream, Brown Butter Cake, Seasonal Fruit Jam | Bakers Autumn Moultrie & Brian Villanueva of Back Alley Bread

Pecan-Duck Jus, Grilled Radicchio, and Duck Heart Skewer | Chef Taylor Hester of Olmsted

Purple Corn Tetela with Hibiscus Flower and Chipotle Salsa | Chefs Matt Diaz and Carlos Macías of For All Things Good

Coconut Cream, Lime Curd, and Cashew-Pink Peppercorn Brittle | Pastry Chef Caroline Schiff of Gage & Tollner

Ground Beef, Green Chile, Pinto Beans, and Cheddar | Chef Eric See of Ursula

Seké Wild African Honey and Cinnamon Sugar | Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread

Salsa Verde, Lemon Vinaigrette, Arugula, and Parmesan | Chefs Paul Cacici and Domenick Gianfrancesco of Carmenta's

Braised European Veal, Oyster Mushrooms, Vegetables, and Parmigiano | Chef Al Di Meglio of Barano

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns | Chef Orion Russell of Greenpoint Fish & Lobster

Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder | Chef Nico Russell of Oxalis

Rhum JM Agricole Blanc, Ancho Reyes Verde, Cane Sugar Syrup, and Celery Shrub | Bartender Shannon Ponche of Leyenda

Pastry Chef Danielle Spencer of Win Son Bakery

Tofu Misozuke, Cucumber Kasuzuke, Sanbaizu Gelée, and Umeboshi | Chef JT Vuong of Rule of Thirds