Billie Jo Edmonds
Mo’s Seafood and Chowder (Astoria, OR)

Clam Chowder
Saltine Crackers, Butter, Paprika, Parsley

Marionberry Cobbler
Vanilla Ice Cream, Whipped Cream

Mixologist Jeffrey Morgenthaler
Pacific Standard (Portland, OR)

Bourbon Renewal
Wild Turkey 101 Bourbon, Crème de Cassis, Simple Syrup, Fresh Lemon Juice, Angostura Bitters

Chef Erin Miller
Urban Hearth (Boston, MA)

Lobster Potato Salad
Champagne Dijon Dressing, Lemon Balm Oil, Anadama Toast

Wild Blueberry and Cornmeal Clafoutis
Maple Crème Fraiche Ice Cream

Mixologist Lynenette Marrero
Delola (New York, NY)

Nowhere Spritz
Dorothy Parker Gin, Sassafras Infused Method Dry Vermouth, Le Mone Meyer Lemon Apéritif, Fee Brothers Lemon Bitters, Sparkling Wine from Buttonwood Winery (Finger Lakes, NY)

Chef Ricky Moore
Saltbox Seafood Joint (Durham, NC)

BBQ Shrimp & Watermelon Bites
with Whipped Feta, Lime, Mint & Tajin

Jumbo Lump Crab Ragout, White Cheddar & Boursin Grits
Garnished with Chives, Paprika & Cracked Pepper

Blueberry-Ginger Hand Pies
with Lemon Curd

Mixologist Tiffany Barriere
Founder, Barriere Collective (Atlanta, GA)

Southern Hibiscus Jubilee
Hibiscus Tea, Appleton Signature Rum, Wray & Nephew Rum, Sorel Liquor, Cane Syrup, Fresh Lime Juice, Prosecco, Lemon Expression, Micro Flower

Chef Chris Hutchinson
La Posta Chile Co. (Las Cruces, NM)

Pork Tostada
Toasted Corn Tortilla Cup
Red Chile Con Carne
Slaw & Cheese

Red Chile Pork Empanadas

Flan
Topped with Candied Pecans & Cherries

Mixologist Robert Bjorn Taylor
(Austin, TX)

Harmonies of Liberty
Espolon Blanco Tequila, Montelobos Mezcal Espadin, Grand Marnier, Monin Cinnamon Syrup, Fresh Pineapple Juice, Fresh Lime Juice, Dehydrated Orange Wheel

Mixologist Charles Joly
Crafthouse Cocktails & Craftouse by Fortessa Barware (Chicago, IL)

Negroni Affumicato
Bluecoat Barrel Aged Gin, Cocchi di Torino, J Rieger Caffe Amaro, Campari, Manicured Orange Swath, Smoke