Prepared by Jack’s BBQ

Smoked Oyster Mushroom Fajita Tacos
Homemade mixto tortillas, salsa ranchero, and queso Oaxaca

Low and Slow Double R Ranch Brisket
Jalapeno cheddar grits with a syrah and Walla Walla onion marmalade

Jackalope Sausage
Made with rabbit and antelope, Washington cherry mustard, and served with an apple slaw

Prepared by Meet Korean BBQ

Grilled LA Style Korean Kalbi 
With pickled vegetables

Korean Steak Tartare
With Asian pear and pine nuts

Grilled Vegetable and Kale Salad
With black sesame dressing

Prepared by Rasai

Lotus Root Chaat
Crispy shaved lotus root served with spiced potato mix

Lamb Shami Kebab
Minced and seasoned lamb patty served with pickled onion and chutney

Naga Pork Belly
Crispy pork belly with bamboo shoot and chili

Prepared by Communion Restaurant and Bar

Prepared by Ray’s

Grilled Washington Oysters
With seaweed butter

Cold Smoked Washington Black Cod Wrap
Sesame leaf, pickled vegetables, and miso glaze

Freshly Hot Smoked Washington King Salmon
Served with Washington huckleberry preserve

Washington ‘Street Style’ Sweet Corn
Garlic aïoli, cotija cheese, and cilantro

Prepared by Washington State University

WSU Cougar Gold

Cypress Grove Cheese
Humboldt Fog Grande & Fromage Blanc

Cowgirl Creamery
Mt Tam

Ferndale Farmstead
Fontina

Jasper Hill Farms
VAULT 5 CAVE-AGED & Bayley Hazen Blue

BUF Creamery
Ciliegine

Dessert prepared by FogRose

Nitro Ice Cream Bar
Flavors: chocolate, vanilla, cookies & cream, coconut lime sorbet (v)
Toppings: Caramel sauce, waffle bits, coconut flakes, chocolate pearls

Dessert prepared by Trophy Cupcakes

Macarons
Salted Caramel Macaron, Pistachio Macaron, Strawberry Cheesecake Macaron, 24 Karat Chocolate, and Red Velvet

Cupcake Truffle
Yumfetti, Cookies and Cream, and Red Velvet

Mini Cupcakes
Salted Caramel, Chocolate Vanilla, Red Velvet, Vanilla Vanilla, Triple Chocolate, Chocolate Vegan party, and Chocolate Covered Almond (GF)