THE BEST OF SNOBSWAP DC

Shop your favorite designers from the best consigment stores, taste the culinary delights from DC’s most talented startup chefs, receive a SnobSwap swag bag, and more during this legendary party held in partnership with Operation Turbo.

RSVP

$20 early bird tickets | $30 at the door

Dress to Impress

• Shop designer goodies like Chanel, Louis Vuitton, Christian Louboutin, Céline, Tory Burch and more for up to 80% off from Chic to Chic, Ella Rue, Reddz, Fillmore & 5th, N'Used and more!

• Taste the culinary delights from DC’s top chefs including Nicholas Sharpe of Jolene, Jesse Miller of Bar Pilar, James Woods of Bourbon, and Danny Lee of Mandu. See below for more details on these amazing chefs!
  

• Get style tips from DC’s hottest fashion bloggers including Sara from Style MBA, Kim from Sensible Stylista, Natalie from The Fashionably Broke, Anchyi from Anchyi at Work and Angelica from Clarendon Moms.

• A portion of the proceeds will benefit Operation Turbo’s mission to send care packages to our deployed sailors, marines and other service members. www.operationturbo.com

• First 50 guests to arrive get a free swag bag

• $20 credit for new Lyft riders. Use Code: SNOBSWAP

• Chance to win a $500 SnobSwap shopping spree

Featuring tastings from DC's top chefs including:

Chef Danny Lee of Mandu who with his mother opened Mandu in the fall of 2006, and opened their second location in early 2011. Together they run both restaurants from the kitchens, cooking homestyle Korean dishes reminiscent of the dinners Danny and his family would eat at home growing up. Danny is currently focusing on using old Korean culinary techniques and translating those to a modern menu at each Mandu.

Chef Nicholas Sharpe of Jolene has worked in top restaurants in Washington D.C., New York City and San Francisco. He was most recently with the Mina Group first as Corporate Executive Sous Chef and then Chef de Cusine of RN74. Before that he has worked in Washington at Vidalia and Maestro and in NYC at Fiamma.

Chef Jesse Miller of Bar Pilar fell in love with cooking on his way to becoming a painter. It might have had something to do with the late nights, hard work, good food, friends…and the women. Friends & former co-workers from the Elkridge Furnace Inn in Maryland brought him into the kitchen at Saint-Ex more than seven years ago. Since then, he’s continued to hone his craft and focus his artistic creativity onto the menu at Bar Pilar.

Chef James Woods of Bourbon led bar programs all around the city before landing at Bourbon as the General Manager, and eventually taking over as owner. Since then James has been keeping the focus of his establishment on their extensive and unique bourbon portfolio as well as working with this kitchen team to create a locally sourced, seasonally rotating menu.