![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-tostadas.jpg)
Guests snacked on one-bite crab tostada hors d’oeuvres. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-deviledeggs.jpg)
Another popular appetizer: deviled eggs. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-chops.jpg)
Grilled baby lamb chops helped make the buffet a suitable stand-in for a sit-down dinner. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-greenbeans.jpg)
Green beans with roasted beets and goat cheese: a dish as colorful as it was delicious. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-stilton.jpg)
A ring of dried apricots surrounded a Stilton cheese display. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/WinterShow-desserts.jpg)
The selection of desserts included blood orange sorbet and mini lemon meringue tarts. Photograph by Michael Kress.
![](https://www.washingtonian.com/wp-content/uploads/2013/01/Wintershow-mingle.jpg)
Guests at the main entrance of the Washington Winter Show, held each year at the beginning of January at the Katzen Arts Center. Photograph by Michael Kress.