Tiffany Macisaac, Pastry Chef, Neighborhood Restaurant Group Scott Harris, Catoctin Creek Distillery Winston Lord and Sam Von Pollaro of Venga Executive Chef Tom Elder of Harth in the Hilton McLean Tysons Corner
Bibiana\'s Executive Chef Nick Stephanelli and sheep farmer Craig Rogers, first annual Lamb Jam Chef Barton Seaver, new cookbook, For Cod And Country Executive Chef Devon Capili, Renaissance Dupont Circle Eric Platt and Paul Couldrey of Pacific Prime Wines of New Zealand
Chef Todd Gray of Equinox and his new restaurant in DC\'s NOMA area, Watershed Erin McKenna, pastry chef, and author of Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles Proprietor Steven Fedorchek and pastry chef Rob Valencia of Lyon Hall, Liberty Tavern and Northside Social Cork Wine Bar owners Diane Gross and Khalid Pitts in talking spring wines - with a spotlight on rosés
Cattle farmer Mike Brannon of Roseda Beef talking the health benefits of grass-fed beef Chef Chris Young, coauthor of the Modernist Cuisine cookbook Sommelier John Coco of the Kennedy Center\'s Rooftop Terrace Restaurant Greg Nivens, National Harbor Food & Wine Festival
Ann Yonkers, founder of FreshFarm Markets, Domaso Restaurant\'s Executive Chef, Paul Healy Jorge Pimentel and Christine Sarapu, owners of S\'Abora, DC\'s new food truck serving Latin-inspired cuisine Cookology\'s sommelier, Mary Watson
Washington Post Food Editor Joe Yonan Tucker Yoder, Executive Chef at the Clifton Inn in Charlottesville Chef David Creamer and GM John Edellman from The Renaissance Arlington Capital View Hotel\'s signature restaurant, Socci
Ted Giddings and Chef Ben Erjavec from the new Seasons 52 restaurant John Shaw and Jim Foss of Penn Quarter\'s new Hill Country Barbecue Market James Roth, proprietor of Red, White and Bleu Gourmet Market
Ambassador Hugo de Zela, permanent representative of Peru to the OAS, with Peruvian chefs and brothers Felipe and Cocque Ossio, Ken Blakeman of Genji Sushi Richard Hetzler, Executive Chef at Mitsitam Café in the Smithsonian\'s Museum of the American Indian Howard O\'Brien, of Chateau O\'Brien and Courtney Kissell of the Reading Connection
Cedric Yeh, National Museum of American History, how 19th and 20th century Chinese immigration influenced the American palate Jerry Early, Modus Hotels- Dish + Drinks, Circle Bistro, Notti Bianche Univision\'s Ingrid Hoffman, with her cookbook, Simply Delicioso David Hale, GM and master mixologist from Michel Richard\'s Central
Sprinkles\' founders Charles and Candace Nelson, talk the LA cupcakery\'s move into DC CSA (Community Supported Agriculture) farmer Alan Balliet of Fresh & Local CSA in Shepherdstown, WVA. John Critchley, from Urbana, in DC\'s Kimpton Palomar Hotel Teddy Folkman, Granville Moore\'s Gastropub, and Matt Brophy, brewmaster at MD\'s Flying Dog Brewery