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
Smoky Rib Tips
Over roasted yam and potato salad
Berbere-Spiced Black Eyed Pea Sliders
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)