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Ned Ludd's Jason French offered tall stacks of shrimp and watercress sandwiches, cut down to tea-snack size and served with a smile.
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Beast's Naomi Pomery took home the trophy with her maple-glazed pork belly and pickled watermelon slaw on a housemade semolina roll.
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Duff Goldman (of Charm City Cakes) put together an a.m.-style "Egg McDuffin" with serrano ham, bacon, AND sausage.
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The Ace of Cakes got a helping hand from Feast designer (and wife of co-founder Carrie Welch) Jannie Huang.
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Pine State Biscuits served up mini biscuits with pork tenderloin and apple chutney.
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Ned and Jodi Elliott of Austin's Foreign & Domestic offered patriotic Texas-smoked Carlton Farms pork butt and pickled Dungeness crab with Oregon pear slaw and pig's ear gravy.
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Kenny & Zuke's Ken Gordon sliced Classic Pastrami Ruebens to order.
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Aaron Frankling of Austin's Franklin Barbecue and Rodney Muirhead of Portland's Podnah's Pit teamed up to create a smoked prime rib cheesesteak.
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Imperial's Ben Bettinger brought along beef belly banh mi with beef knuckle marmalade.
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Seattle's Molly Moon ice cream offered sweet sandwiches filled with their signature cool concoctions.
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Local bartenders mixed up cocktails to go with the handheld fare.
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Lincoln's Jenn Louis whipped up Dungeness crab rolls with tarragon, lemon, and fennel (topped with bacon!).
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Bunk's Tommy Habetz and Nick Wood offered these "matahambres" (hunger killers), with chuck steak, spinach, carrot, and a slow-cooked egg marinated in chimichurri.
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