Passion Fruit Dressing, Ash Oil, Aji Amarillo, Thai Basil | Chef Harvard Aninye of Canje

Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel

Citrus, Garlic, Cilantro, Flour Tortillas | Chef Jaime Gonzalez of Carriquí

Brown Butter-Infused Rye Whiskey, Maple Oleo Saccharum, Orange | Bartender Cameruhn Garner of The Archer Hotel

Cream Cheese, Strawberry Jam, Crumble | Pastry Chef Jules Stoddart of Little Ola’s Biscuits

Toasted Oats, Sultanas, Fresh Herbs, Lemon-Tahini Vinaigrette | Chef Alonso Luna of P6 at The LINE Austin

Mezcal, Lemon, Pineapple, Beet Syrup | Bartender Kate Houser of Ezov

Vanilla Buttercream and Strawberry-Rhubarb Jam | Baker Abby Love of Abby Jane Bakeshop

Grapefruit Sorbet, Aloe Foam, Fresh Grapefruit, Olive Oil, Fennel Pollen, Edible Flowers | Pastry Chef Ariana Quant of Uchiko

Banana Sorbet, Malt Crumble, Coffee Meringue, Malt Tuile | Pastry Chef Elise Russ of Clementine

Sausage, Beef Broth, Parmesan, Breadcrumbs | Chef Cassie Ramsey of Restaurant Claudine

Beefsteak Tomato, Smoked Bacon, Shredded Lettuce, Pickles, Ranch, Green Goddess Dressing, Hot Sauce Vinaigrette | Chef Rene Garza of Uptown Sports Club

Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic

Shishito Peppers, Smoked Black Bean Purée, Guajillo Purée | Chef Jakub Czyszczon of The Garrison at Fairmont Austin

Salsa Dona, Onion, Cucumber, Cilantro, Lime, Flour Tortilla | Chefs Elliott and Nick Reese of Reese Bros. BBQ

Spice-Infused Mezcal, Rosé Pamplemousse, Lemon, Grapefruit, Elderflower Liqueur | Bartender Conor O’Reilly of In Plain Sight

Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano | Chef Tracy Malachek-Ezekiel of Birdie’s

Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza