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Row 1, L-R

- Just another ho-hum creation from Uchiko pastry chef Phillip Speer. Carrot cake soup (which starts out frozen) inside of a white chocolate egg. Made with egg molds from Hobby Lobby!

- Perini Ranch Steakhouse, representing with our cover

- Ken Forrester Wines on the arm of attendee @la_florita

Row 2

- Sous vide wild boar chili from Haven, Houston

- Wild mushroom chocolate truffles with cedar smoked cotton candy from Dude, Sweet Chocolate, Dallas.

- 5-star chef David Bull (Congress) amidst streaky nighttime light

Row 3

- Composed oysters, from Perla's, Austin

- Baby basil and pomegranate, pre-composing

- The evening's best dish, as selected by TM's Pat Sharpe and other judges. Lemon basil panna cotta from Josh Watkins of Carillon, Austin