Biwa treats: seasoned tofu with dashi, ginger and soy sauce, pickled mackerel with Asian slaw.
The guys at Smokehouse 21:B.J. Smith, owner/chef, and Michael Spencer.
Urban Farmer’s Executive Chef Matt Christianson with his housemade bacon and corn salad.
Gregory Gourdet of Departure Restaurant with his albacore tuna sushi and steam buns.
And lots of other goodies, like Prosecco from Italy, assorted chocolates from New York, Kettle chips from Salem, Oregon, and Vodka from Oregon distillers.
And my personal favorite-Rogue ales from Newport, Oregon.