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
