Pigeon Peas, Butter Beans, Cabbage, Bell Peppers, Plantains, White Rice | Chef Nicola Blaque of The Jerk Shack

Roasted Cherries, Shaved Radish, Candied Peanut Crumble | Chef PJ Edwards of Meadow

Candy Cap Mushrooms and Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality

Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

South BBQ Brisket, Green Curry, Carrots, Red Potatoes, Jasmine Rice, Fried Shallots | Chef Andrew Ho of Curry Boys BBQ

Lime Jelly, Nilla Wafer Crust, Candied Amaranth | Pastry Chef Derrick Flynn of Este

Smoked Chicken, Celery, Carrots, Parsley | Chef Geoff Ellis of Mum Foods Smokehouse and Delicatessen

Corn Purée, Mayonnaise, Parmigiano Reggiano, Popcorn, Paprika, Cilantro | Chef Mario Medina of AKB at The Archer Hotel

Gin, Sauternes, Lillet Blanc, Thyme Liqueur

Sunflower Seed Tahini, Dukka, Tatbila | Chef Danny Parada of Ladino

Cocoa Nib-Infused Mezcal, Amontillado Sherry, Mango, Lime, Maple-Birch Syrup, Chipotle Bitters, Burnt Marshmallow | Bartender Travis Tober of Nickel City

Baker Christian Méndez of Alebrije Panaderia

Tuna Salad, Napa Cabbage Kimchi, Dijon Mustard, Red Onion, Cheddar, Sourdough | Bakers Ben Hollander and Phoebe Raileanu of Casper Fermentables

Heirloom Tomatoes, Guanciale, Chanterelle Mushrooms, Basil, Pecorino Romano PDO | Chef Stuart Brioza of State Bird Provisions

Pecorino Romano PDO, Ricotta, Caraway Seeds, Sea Salt | Chef Stuart Brioza of State Bird Provisions

Tomato Sauce, Garlic, Fresh Mozzarella, Basil, Corto Extra Virgin Olive Oil | Chef Daniel Holzman of Danny Boy’s Pizza