“Change for the better” was the theme of the 2017 National Geographic Explorers Festival: A Celebration of Exploration held in the courtyard of George Washington University. A star-studded cast of local chefs came together to celebrate luminaries in fields such as astrophysics and clean energy. Wonderfully entertaining music and dance performances lit up the stage representing cultures from across the globe. And if the ultimate goal of this event was to change food for the better, it was a smashing success. Before getting to the food, let’s recognize the actual honorees for whom the event was held. The uber famous Neil deGrasse Tyson accepted the Hubbard award celebrating a lifetime of accomplishments. The Rolex Explorer of the Year award went to Brian Skerry for his leadership and drive to uncover and share scientific findings, and Bertrand Piccard and Andre Borschberg received the Further award, honored for their successes with exploration and innovation. In addition to the award winners, the event was hosted by comedian Mo Rocca and included special appearances by James Cameron, John Silva and Sam Harris. The event was held on a typically sweltering D.C. June day, and so it was a relief to be greeted with ice cold glasses of sparkling water upon entering. Multiple bars and self-service appetizer stands took up residence in the middle of the tent which allowed guests to move around easily even when the crowds swelled as the event got underway. Every table showcased unique mouthwatering eats, and with at least seven of the tables serving no less than two dishes, it was clear I had my work cut out for me. The presentations alone were so impressive that I felt it would be criminal of me not to taste something from each chef — and so began the grueling night ahead,Let me tell you, this was one hit I was all too willing to take. Feasting began with an offering from Centrolina, represented by chef Amy Brandwein. Cooking octopus in and of itself is tricky; making it properly for hundreds of people is next to impossible. However, despite all odds, perfectly charred octopus spiedini with tangy pickled chili peppers decorated the table. Chef Brandwein served this and a refreshingly acidic tomato panzanella salad which proved to be a great way to start the night. Crab cake sliders from Maryland’s eastern...