
Central put out a display of fried chicken. Photograph by Scott Suchman

Freddy Romero from BLT Steak putting together tuna crudo with cucumber citrus and burnt-olive jam. Photograph by Scott Suchman

BLT Steak’s tuna crudo with cucumber citrus and burnt-olive jam. Photograph by Scott Suchman

Kamikaze roll from Passionfish with spicy Ahi tuna, prawns, and avocado. Photograph by Scott Suchman

Ben Schnable mixing a basil-cucumber Collins. Photograph by Scott Suchman

Basil-cucumber Collins with Hendrick’s gin. Photograph by Scott Suchman

Kushi chef/owner Darren Lee Norris prepares his “drunken” chicken with yuzu gel and soy pudding. Photograph by Scott Suchman

Adour’s chocolate, mint, pistachio, and strawberry macarons. Photograph by Scott Suchman

Adour had macarons in such flavors as apricot, chocolate, mint, and pistachio. Photograph by Scott Suchman

Cupcakes from Red Velvet Cupcakery. The flavors were red-velvet, vanilla, and devil’s-food. Photograph by Scott Suchman

Rory Kraus from Ris hands out a sample of Key-lime mousse cheesecake. Photograph by Scott Suchman

Villa Mozart’s prosciutto-wrapped breadsticks. Photograph by Scott Suchman

Anna Marin, left, and Tamar Marino from Bibiana prepare a milk-chocolate mousse with hazelnut powder. Photograph by Scott Suchman

Marina Reusche, left, and Leah Muise from BGR the Burger Joint gets their mini lamb burgers ready. Photograph by Scott Suchman

Michel by Michel Richard’s almond-cherry shooter. Photograph by Scott Suchman

Chris Clime, chef at Passionfish, prepares sushi rolls. Photograph by Scott Suchman

Ozzie Bravard from Citronelle preparing tomato tartare made with local tomatoes. Photograph by Scott Suchman

Perrys scallop crudo with green-tea-and-yuzu foam and tobiko. Photograph by Scott Suchman

J.P. Caceres from Sidebar with Aviation punch. Photograph by Scott Suchman

House-cured bacon with sugar, butter, and barbecue sauce from Restaurant 3. Photograph by Scott Suchman

The Source put out a chili-pork dumpling with Chinese black vinegar. Photograph by Scott Suchman

Estadio’s eggs with pickled red peppers. Photograph by Scott Suchman

Cava put out its roasted-garlic hummus, Kalamata hummus, and other dips. Photograph by Scott Suchman

Adrienne Terry reaching for one of Georgetown Cupcake’s treats. Photograph by Scott Suchman