Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Fried Plantain, Fried Sweet Potato Leaves, Scallions | Chef Demetrius Brown of Heritage Supper Club

Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia

Creamed Kale, Parsley, Lemon, Sea Salt | Chef Jon Novak of Tiny Lou’s

Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines | Chef Eddie Barrett of BeetleCat

Rum, Dry Vermouth, Elderflower, Bitters, Lemon | Bartender Baylee Hopings of Carmel

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear

Pimento Cheese, Cremini Mushrooms, Shredded Mozzarella, Parmesan, Scallions | Chef Rob Birdsong of Glide Pizza

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot

Black Pesto, Roasted Tomatoes, Baby Spinach, Shredded Mozzarella | Chef Yusef Walker of Dolo’s Pizza

White TCHO Chocolate and Pink Peppercorn Glaze, Rhubarb-Orange Compote, Coconut Sorbet, Oat Streusel | Pastry Chef Claudia Martinez of Miller Union

Snap Peas, Epis, Chicken Jus, Roasted Cashews, Cilantro | Chef Dayana Joseph of Dine with Day

Seasoned Tomatoes, Pickled Banana Peppers, Little Gem Lettuce, Florida Sauce, Fresh Herbs | Chef Bradford Forsblom of Fishmonger

DemKota Ranch Beef, Beef Shank Presse, Salsify, Smoked Mushroom Relish, Bone Marrow Jus | Chef Austin Goetzman of Lazy Betty

Baker Betsy Gonzalez of Osono Bread