In Carly's case, it's perfecting canned wine, a format she fell in love with years ago and has been tinkering with ever since. This year she released her debut wines, two organic Pinot Noirs, both designed specifically for the canned format and, if we don't say so ourselves, eminently drinkable and very delicious.

Jason meanwhile has been turning out seasonally-focused, always creative dishes as the chef at Hiyu Wine Farm, and just opened a casual fried fish cart, Off the Hook, on the banks of the Columbia. Please join us from 5-7 for this special evening of food, wine, and good times!