Sonoma Shrimp Tartlet from Jeffry Ross, BACI Kitchen
Brigadeiros (Brazilian chocolate truffles) from Brigachero
Mini lamb gyro from Dino Moniodis, Dino’s Greek Food
Fire roasted summer squash from Trever Anderson, FARMSTAND at Farmhouse Inn
Chilled apricot soup from Lauren Kershner, Goodness Gracious Catering
Donuts from Harvey’s Donuts
Crispy Rice Salad and Crispy Chicken Skin with Khao Man Gai Sauce from Jamilah Nixon, Jam’s Joy Bungalow
Cold Brew from Max Bretzke, Land & Water Coffee
An Assortment of Plant Based Cheeses and Crackers from Miyoko’s Creamery
Green papaya salad with Asian pork from Mark Kowalkowski, Oliver’s Market
Caviar on Blini from Plaza de Caviar
Ice Cream from ReThink Ice Cream
Cóctel De Camarones from Sol Food
Cornmeal Arepas from Heather Ames, Sonoma Family Meal
Crispy Reuben Croquettas and Pastrami Cured Salmon from Mark Stark, Stark Reality Restaurants and Grossman’s Noshery & Bar
Seared Ahi Tataki from Dustin Valette, The Matheson and Valette

Menu