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
Menu coming soon!
Prepared by Rasai Indian
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
Smoky Rib Tips
Over roasted yam and potato salad
Berbere-Spiced Black Eyed Pea Sliders
Prepared by Rays’ Boathouse
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
Cheese spread
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
