The fourth annual Sunday Supper at Union Market looked a little different. Namely, the dinner benefited the James Beard Foundation’s Women in Culinary Leadership (WICL) program, making female chefs, mixologists and artisans the stars. WICL is a mentorship program providing women with a minimum of two years of experience the chance to work alongside industry leaders, quickly building their skill sets in the kitchen. We snapped Hank’s Oyster Bar’s Jamie Leeds with Gordy’s Pickle Jar’s Sarah Gordon, whose zippy products made Rappahannock River Oysters even more delicious during the cocktail hour.

An arsenal of she-chefs produced passed appetizers followed by a three-course, family-style meal for hundreds in attendance. We snapped them after the meal: Heirloom Hospitality Group’s Katie Button, Mandu’s Yesoon Lee, Carroll Couture Cuisine’s Jen Carroll, Thip Khao’s Seng Luangrath, Hank’s Oyster Bar’s Jamie Leeds, Pizzeria Paradiso’s Ruth Gresser, Seasons Culinary Services' Janis McLean, Hank's Oyster Bar's Theary So, and Paint Branch High School's Sue McWilliams. You know Jen Carroll’s face from Top Chef and Top Chef: All Stars.