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The crowd packed in for what seemed like miles of delicious food and drinks.

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Boke Bowl brought Asian Steam Buns with Lemongrass Pork and Shrimp Sausage topped with Green Papaya Slaw.

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Chef Scott Ketterman of Crown Paella dished up Spanish Octopus a la Gallega

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Pine State Biscuits skewered up Mini Reggie Biscuits with Buttermilk Fried Chicken, Bacon, Tillamook Cheddar, and Sausage or Shitake Mushroom Dipping Gravy.

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Chop Butchery and Charcuterie brought some stellar duck prosciutto in addition to an entire spread of handcrafted salumi.

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BUNK Sandwiches whipped up brisket tortas.

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After sipping delicious brews from Captured By Porches, guests could take a breather in the empty (and eerily quiet) stadium.

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Chef Gabe Rosen of Biwa brought delicious Korokke (Japanese croquettes).

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Chef Zoe Hackett and Chef Kat Liebman from Cocotte served Smoked Fish Salad on a Savory Beignet with Preserved Lemon and radishes.

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Chef Gregory Gourdet of Departure schlepped his Honey Chicken Bao with Dried Chili and Ginger Scallion relish across town on the MAX.

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Chef David Anderson of Genoa and neighboring Accanto brought Seared Duck Breast on Herb Risotto Cake with Rhubarb Mostarda, Tripe alla Romanga on Polenta Crostini, and lemon curd donuts, too!.

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A tale of two tartares: Chef Matt Christianson of Urban Farmer served up beef tartare and fried caperberries on a Steakhouse Jerky "chip", and Portobello Vegan Trattoria’s Chef Aaron Adams offered his own take: Beet Tartare with Cashew Cheese and edible flowers.

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Ned Ludd’s Chef Jason French spooned out Rabbit Confit with Peas & Carrots.

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Bartender Kelley Swensen shook up some clean cocktails for House Spirits.

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