Madai sashimi with plum-red-wine-infused cherries and cilantro vinaigrette. Photograph by Washingtonian
Cherry bread-pudding with “pink tie” frosting. Photograph by Washingtonian
Onigiri, a Japanese finger food, with sake-and-cherry-braised duck in the middle. Photograph by Washingtonian
Cherry clafouti topped with cherry drizzle. Photograph by Washingtonian
A 19-ingredient Singapore slaw with salted plum-cherry dressing and fried taro root on top. Photograph by Washingtonian
Cherry-wood-smoked brisket with green beans and cornbread topped with maple butter. Photograph by Washingtonian
Perfect cherry macaroons. Photograph by Washingtonian
Cherry cheesecake with candied orange and Mexican caramel. Photograph by Washingtonian
Cherry-wood-smoked pork belly with cherry gastrique and a red-onion marmalade on the side. Photograph by Washingtonian
“Don’t Mess with My Tu-Tu” cocktail: gin, fresh lemon, and Roi Rene Rouge cherry liqueur, topped with smoked cotton candy. Photograph by Washingtonian
