"Fifth Beatle" Brian Epstein was unsung hero

Musical retelling of Beatles story through the eyes of manager, “In My Life,”performs at the Kirkland Performance Center on October 20


Brian Epstein, who discovered the Beatles and guided them to mega-stardom, making them the most successful musical artists of all time,   has become a comparatively forgotten man since his tragic death in 1967. “In My Life – A Musical Theatre Tribute to the Beatles” is a musical retelling of the iconic band’s story through the eyes of Epstein and features the live music of renowned tribute band, Abbey Road. The award-winning production comes to the Kirkland Performance Center on October 20 at 7:30 pm. The Skyline High School (Sammamish) String Quartet will accompany the cast on stage for five songs.


In 1961, Epstein worked at his family’s furniture store and took over the small record department. He worked “day and night” at the store to make it a success, and it became one of the biggest musical retail outlets in Northern England. It was from this shop that he set out on November 9, 1961, to catch the lunch hour show at a dingy, dank former vegetable cellar, The Cavern Club, a few hundred yards away. He made his way past a queue of teenage girls in beehives and boys in skin-tight drain-pipe trousers, and down 18 damp stone steps to check out four sweaty young men playing guitars and drums. 

Epstein favored the finer arts like opera, theater and chamber music, not the simple, raucous rock ‘n’ roll that was sweeping across Britain. On stage, 
the Beatles wore black leather jackets, drank, smoked cigarettes and spiced their stage banter with profanity.

“Against all odds, he was instantly charmed by what he saw on stage,” said Murphy Martin, who plays “Epstein” in the musical. “He then seized upon the idea of “cleaning up” the band and transforming them into something the world could embrace.”

Epstein had no experience managing entertainers and he did not he have any contacts in the music industry. However, the Beatles were desperate for someone to help them with their careers. Although they were the kings of Liverpool, but they were stuck in the UK’s Merseyside County. In essence, Epstein and the group needed one another — his eloquence, fine upper-class manners and wealth obviously impressed the Beatles, all of whom grew up in working-class environments. Within two years of first meeting Epstein, they were performing in collarless jackets and taking synchronized bows.

Everyone knows what happened next. After being rejected by nearly every major recording company in London, Epstein secured a meeting with George Martin, head of a small subsidiary of EMI Records called “Parlophone.” In May 1962, Martin agreed to sign the Beatles, partly because of Epstein’s conviction that the group would become internationally famous.
“I immediately liked Brian when I first met him, and he greatly impressed me with his passion to make the Beatles succeed,” said Martin. “It was that passion that encouraged me to meet the band, audition them and eventually to sign them.”
By the end of 1963, the Beatles were the hottest act in Britain, and, in the following year, they would become the most famous four people on the planet.
While he didn’t single-handedly invent rock management and promotion, Epstein clearly took the profession to previously unknown peaks with huge stadium concerts, global tours and publicizing his clients’ personalities, as well as their music.
After the Beatles stopped touring in August 1966 and focused their work in the studio, Epstein had fewer responsibilities with the band, fell into drug addiction and died of an overdose in August 1967. – See more at:http://rockhall.com/inductees/brian-epstein/bio/#sthash.5kLwYQbE.dpuf
Epstein had no musical talent of his own and he did not impart any influence on the Beatles’ music, but it is safe to assume that if he had decided not to manage the Beatles, they would have never been unveiled to the outside world and society as we know it today might be quite different.
Over the next three years, as the Beatles’ fame and public adulation escalated to unprecedented heights, Epstein, not even 30, attained a level of affluence and power he could not possibly have ever dreamed of. After the Beatles stopped touring in August of 1966 and focused their work in the studio, Epstein had fewer responsibilities with the band, fell into drug addiction and died of a drug overdose in 1967.
“Epstein was a fascinating, complex figure who was a deeply troubled and insecure man who fought demons that ultimately ended his life in tragedy,” said Martin.”It is a challenge to play him,” he said.
Ironically, it was McCartney, not a great admirer of Epstein, who declared to the BBC: “If anyone was the fifth Beatle, it was Brian.”
Last year, Brian Epstein was posthumously inducted into the Rock and Roll Hall of Fame.
Skyline High seniors Jenny Yang, Lauren Christian, Imran McGrath and Elyse Kelsey will join the band for the songs “Eleanor Rigby,” “Yesterday,” “A Day in the Life,” “Hello Goodbye,” and “Hey Jude.” In a special touch, “Yesterday” is played as a scene in which the Paul McCartney character plays the song for the first time for Beatles producer George Martin, with the songwriter explaining that he envisioned a string-quartet accompaniment.
And here is some additional information about “In My Life”:
More than just a Beatles tribute concert, “In My Life” gives the audience a chance to “be there” at pivotal moments in the extraordinary career of the Beatles: Liverpool’s legendary Cavern Club, The Ed Sullivan Show, Shea Stadium, Abbey Road Studios and the final live performance on the rooftop of their Apple Corp offices. With Epstein serving as narrator, In My Life allows the audience to get a glimpse inside the world of the Beatles from their point of view, as well as hear some of the greatest songs ever written. Historical settings such as the Cavern Club are established on stage with videos and images which play behind the actors and musicians on a a video screen. The show has been touring for years and is widely considered by industry insiders to be the most unique Beatles show in decades.

“In My Life” takes the audience back to February 1964, when Americans saw the Beatles for the first time on the Ed Sullivan Show, playing I Want to Hold Your Hand. Progressing through their various musical stages, the audience re-experiences the psychedelic era of&nbsp
;Sgt. Pepper’s Lonely Hearts Club Band, the creation of the haunting Yesterday and the raucous rock and roll of Revolution.

“The show delivers!” said the L.A. Times. “If you see one tribute show, see this one – smart and loads of fun,” said the O.C. Register. “This is the ticket for you,” said the Idaho Statesman. “The most original of all the shows on the Beatles,” San Diego Theatre Review.

EATING WORDS: A NORTON ANTHOLOGY OF FOOD WRITING, CO-EDITED BY ESTEEMED PORTLAND FOOD WRITER ROGER PORTER, DEBUTS ON OCTOBER 26TH

Chekhov on oysters, Thoreau on watermelons, Hemingway on campfire
cooking, David Foster Wallace on lobsters, and Gary Snyder on steak: these are some of the many fascinating and unexpected writings on food gathered in a new book entitled Eating Words: A Norton Anthology of Food Writing. With a preface by Ruth Reichl, this ground-breaking volume is edited by Roger Porter, Professor of English at Reed College, and a James Beard nominated restaurant critic in Portland for many years, and Sandra Gilbert, an influential literary critic and author of The Culinary Imagination. The book gathers great food writing over the centuries, including food essays, food memoirs, and impassioned writing about a wide range of gastronomic subjects. The tome includes both the familiar and unexpected: readers will delight in passages by Julia Child, M.F.K. Fisher, Calvin Trillin, and A.J. Liebling, and uncover engrossing selections on cannibalism, rat restaurants in China, food phobias, and Alice B. Toklas on “murder in the kitchen.”


This masterful tome is arranged into seven sections:


Food Writing Through History: From Biblical Taboos to Upton Sinclair’s Stockyards
At the Family Hearth: Memory, Identity, Ethnicity
Hunger Games: The Delight and Dread of Eating
Kitchen Practices: Chefs, Cooks, and the Tools of the Trade
Cultural Tales and Tables: Our Diverse Gastronomic Ways
Food Politics: Disputes Over the Menu
Reading Food Writing: The Language of Taste


Eating Words: A Norton Anthology of Food Writing will be released on October 26th, 2015, and available for purchase wherever books are sold. This volume will make a welcome gift for the holidays, pleasing any reader who loves eating and relishes words. Roger Porter dedicated the anthology to three fellow Portlanders: the late Robert Reynolds, and Vitaly and Kimberly Paley of Paley’s Place restaurant. Porter will sign books at Imperial’s Cookbook Social event in Portland on December 6 from 1-3pm, and  will give a reading and talk on Eating Words at Powell’s downtown Portland location on Tuesday, December 8, at 7:30.
About the Author:
Roger Porter is Professor of English at Reed College, where he has taught for many years. He’s the author of Self-Same Songs: Autobiographical Performances and Reflections, and Bureau of Missing Persons: Writing the Secret Lives of Fathers; and co-author of A Food Lover’s Companion to Portland and The Voice Within. He was a restaurant critic and food writer for Willamette Week and The Oregonian. He has taught literature in Cairo, Paris, Hong Kong, and Greece. Porter has directed numerous plays and was a co-founder of Portland Conservatory Theatre.


Eating Words: a Norton Anthology of Food Writing/ Edited by Sandra M. Gilbert & Roger J. Porter; with a foreword by Ruth Reichl. Published by W.W. Norton & Company, New York, NY.

Local Volunteers Boost Cheasty Greenspace, Food Lifeline

More than two dozen Stantec Bellevue environmental experts, engineers, architects and design industry professionals recently spent of portion of their workday to aid a pair of local non-profit organizations. One group of volunteers helped in forest restoration in the northern portion of Cheasty Greenspace. The other group pitched in at the Food Lifeline.


The Cheasty Greenspace restoration included the removal of approximately 3,000 square feet of invasive Himalayan blackberry and English ivy. The effort supports long-term goals to provide access to nature while creating a safe, scenic pedestrian and mountain biking park for the residents of Seattle’s Rainier Valley. The mission is being led by the Friends of Cheasty Greenspace at Mountain View, a local non-profit which the Stantec team members partnered with for the work session. Friends of Cheasty Greenspace is advocating a comprehensive trail plan that includes pedestrian and mountain biking trails. 
At the Food Lifeline, volunteers repacked more than 7,300 pounds of frozen potatoes, fresh ground coffee and grocery rescue food. Those efforts helped provide more than 6,100 meals for people in need in Western Washington. Food Lifeline partners with more than 275 food pantries, shelters and other agencies to feed hungry residents of the community. The volunteer day project was a continuation of Stantec team members’ commitment to support the organization. Previously, staff participated in Food Frenzy, collecting donations to help feed children in need during the summer months.
The effort was part of Stantec in the Community Day. It was the third annual volunteer day for the company in which about 7,300 of the firm’s employees from around the world participated in service projects within their local communities.

Dustin Brumbaugh Now Financial Advisor in D.A. Davidson's Bellevue Office

Dustin Brumbaugh, a longtime financial professional, has partnered with veteran advisor Richard Tschetter to begin serving as Senior Vice President, Financial Advisor in the firm’s Bellevue office.
Brumbaugh until recently was Director of Individual Investor Group Research for D.A. Davidson, working in the firm’s downtown Seattle office. His move to become a financial advisor reflects his desire to work more closely alongside clients as they create strategies for reaching their unique financial objectives.

Brumbaugh is entering into a partnership with Tschetter, Senior Vice President, Financial Advisor. Tschetter was named to the 2015 Financial Times 400, a list of the nation’s top financial advisors. Additionally, David Tschetter, Financial Advisor, also is a member of the partnership, serving clients who include individual investors and their families as well as businesses and nonprofit clients.
Brumbaugh joined D.A. Davidson in 2012 with strong experience in fundamental equity research that spanned multiple sectors and small- to large-cap companies.  Previously, he served as Director of Research and Focus List manager at E.K. Riley Investments, a Seattle-based firm. In the 10 years prior, he was a key member of the equity research team at Ragen Mackenzie, also in Seattle, where he last served as Vice President, Senior Equity Analyst.
Brumbaugh earned his bachelor’s degree in business administration, with a finance emphasis, from the University of Washington. He holds the Chartered Financial Analyst designation and is a member of the CFA Society of Seattle. In addition, he is active in the community, serving as a volunteer in his church, in children’s activities and more.  He was a member of the board of directors for Agros International (a nonprofit organization helping families in Central America and Mexico) from 2005 to 2012, served as vice chairman of the group’s board in 2011, and has taken overseas trips to provide hands-on work as part of Agros.
Founded in 1935, D.A. Davidson & Co. is the largest full-service investment firm based in the Northwest. D.A. Davidson & Co. Is part of employee-owned D.A. Davidson Companies, a financial services company with 1,300 employees working in 24 states. 
Also part of D.A. Davidson Companies are: D.A. Davidson Trust Company, a wealth management and trust firm; Davidson Investment Advisors, a professional asset management firm; and Davidson Fixed Income Management, a registered investment adviser providing fixed income portfolio management services.

Ascension Ventures Makes Strategic Investment in Atigeo

Victor Kats, Managing Director at Ascension Ventures, joins Atigeo board.
Atigeo, a compassionate technology company and developer of the xPatterns big data analytics platform, recently announced it has secured growth financing from Ascension Ventures.  Atigeo also announced the appointment of Victor Kats, managing director at Ascension Ventures, to Atigeo’s board of directors.

Ascension Ventures’ investment was part of a larger investment round of $18.4 million, which included both new and current investors.   
“Adding Ascension Ventures further aligns us as we continue building critical healthcare applications that enable enhanced patient care, operational efficiencies and mitigate risks,” said Michael Sandoval, founder and CEO of Atigeo. “We’re also very pleased to welcome Ascension Ventures managing director and healthcare veteran, Victor Kats, to our board of directors and believe his experience will contribute to the success of our healthcare offerings.”
“We observed xPatterns’ ability to turn raw data from multiple sources, structured or unstructured, into highly-relevant and accurate information that can be used by our limited partners for a variety of clinical, financial and operational use cases, “said Kats. “The total time for this process took days and weeks, not months and years, which is unique and disruptive in the world of healthcare analytics.  We view Atigeo as being strategic to the healthcare industry at large.”
Atigeo’s xPatterns platform quickly streamlines the most cumbersome steps in data science and analytics, and unlocks insights that decision-makers can use to anticipate and solve the most complex business problems.
About Atigeo

Atigeo is a compassionate technology company for a wiser planet. The xPatterns™ platform, Atigeo’s flagship big data analytics product, generates knowledge from all available data to deliver previously unforeseen insights, predict outcomes, and mitigate risks. xPatterns revolutionary analysis is localized, responsive, adaptive and automated, which means organizations can quickly deploy a solution, extend existing technology investments, broadly scale and apply learnings in a timely manner to solve the most complex business problems.  

4 Reasons We Should Have Fun at Work

By Kristen Rampe

Many people think that fun and work are mutually exclusive. Others have trouble convincing co-workers that “fun” isn’t a bad thing. No matter which camp you’re in, here are tips on why fun can be value-add at the office.

1.   Fun is more than playing around
The concept of fun is broader than you think. Fun incorporates leisure and recreation – both of which fill the need for “taking a break” from long hours at the office. And it includes play (think: brainstorming) and humor which add value to our interactions and increase innovation.
If you’re stuck in an office or work environment where people are having trouble communicating, consider adding in some gentle, light-hearted fun to get everyone back on track. Since food is universally appealing, try bring in treats one day and have a mini-awards ceremony where everyone gets acknowledge for a recent good-deed then awarded their “Donut of Achievement.”
2.  Fun can be profitable.
When you have a culture that includes fun, many other components fall into line. More fun leads to a stronger culture. That culture creates cohesive teams. Those teams work well together and have strong performance. High-performing teamscontribute to more efficiency and profitability.
An enjoyable work environment with a healthy and balanced level of play and recreation contributes to reduced costs in recruiting, turnover, disengagement, and stress-related illness. On the flip side, fostering an environment of all work and no play may work well in short bursts, but is hard to sustain without long-term consequences.
3.  Need talent? Attraction and Retention are improved with a relevant culture.
The current generation of new-job-seekers want to know where you stand on the office-culture scene. It’s no longer an unexpected gift to work in a fun, engaging culture: it’s essential.  If your organization is one that seeks next-generation talent, take an inventory of your current culture and see how it measures up to what recruits are interested in.
Retaining employees can often be easier than attracting new ones. Most employees have a creative side, even if they focus more on technical work and problem solving most of the day. Having an outlet to fire up underutilized areas of the brain adds to the attractiveness of the job and a reason to stay on with the company.
How are you using fun and creativity to engage your top talent? Try adding in job responsibilities that are more interesting and even fun to keep your favorite staff from drifting away to a competitor.
4.  It’s not too hard to give Fun a Try
Be sure you know your audience before you begin. Not everyone considers all activities, jokes and events “fun.”
If you have a champion of office or departmental fun, let them take on the role of Culture Club President or similar. Their work in bringing people together works better than something prescribed. Allow those who aren’t into it bow out.
There are countless ways to add in fun at your workplace. A few are written up here to kick off your inspiration.
About:

Kristen Rampe, CPA is a consultant to professional service providers, and is the author of the humor book “Accounting Dreams and Delusions”. She provides consulting and customized, in-house CPE to professional service firms who value communication skills, client service and team building. Follow her at http://kristenrampe.com/blog for great ideas on how to improve your practice! On Twitter @kristenrampe

Starbucks Introduces New Toasted "Lindsey" Graham Latte – with Double Shot of Moonshine? (in Case Graham is Elected Americans Will Do More Drinking)

Perhaps Starbucks new latte should be called the Toasted Lindsey Graham Latte and include a double shot of moonshine? Here’s the official press release:
Starbucks introduces its first new autumn espresso beverage in four years – Toasted Graham Latte. The new handcrafted beverage will be available in Starbucks stores across the United States and Canada beginning Sept. 23.

When Starbucks beverage R&D manager Yoke Wong set out to create the new beverage, she found inspiration in an unusual place. 
“I thought about the back-to-school season and looked at the latest food and beverage trends,” said Wong. “What I found to be quite popular in the U.S. is the taste of cereal milk, the delicious leftovers in your breakfast bowl.”
Intrigued by this trend, Wong soaked graham crackers in milk to replicate the taste of cereal and learn more about the milk’s texture. For additional insight, she explored the culinary world in Europe. “I learned that many Italian gelato shops serve a flavor called Fior di Latte, which means the ‘flower of milk,'” said Wong. “It’s like a smooth vanilla crème and is very popular.”
With both of these distinctive flavors in mind, Wong began a journey to develop Toasted Graham Latte, considering between 20 and 30 beverage concepts.
“I knew I was getting close to the final recipe when I began to notice that one of the samples was the favorite time and time again,” she said. “Based on all of the feedback we received, we were able to create a beverage that conjures up feelings of fall, comfort and warmth.” The Toasted Graham Latte is an espresso beverage with steamed milk, flavors of graham and sweet cream and finished with a sprinkling of cinnamon graham crumbles.
Jimmy Balch, senior designer for store promotions at Starbucks, was asked to create a paper cup for those who relish the autumn season.
“While there are many customers who want to hold onto summer, there are others who can’t wait for it to end,” he said. “We wanted to give those who celebrate fall something special.”
Balch began to sketch fall symbols found in nature like leaves, berries, pumpkins and pine cones. When he had a desired creative direction, he passed the cup to Victor Melendez, senior packaging designer, who has a distinctive style and created illustrations for this year’s Anniversary Blend coffee bag as well.
“I took the original concepts and refined them through pen and ink drawings,” said Melendez.
“We incorporated hints of color, but allowed the illustration to be the focus. We wanted the colors on the cup to take a secondary role, and let the illustrations take the lead,” Balch added.
After assembling the illustrations on the paper cup, and receiving feedback from designers and Starbucks leadership, Melendez and Balch had the final version. Customers will be able to enjoy their Toasted Graham Latte and any other hot beverage in the fall-inspired paper cup through the end of October or while supplies last.
To mark the arrival of fall with the autumnal equinox today, Starbucks stores will be sampling Toasted Graham Latte and seasonal bakery favorites. Partners will also be wearing fall-inspired clothes such as flannel scarves and sweaters, and writing customer beverage orders and names with orange markers in honor of the occasion. 

28th ANNUAL SKI MAGAZINE READER’S POLL NAMES WHISTLER BLACKCOMB No. 1 SKI AREA IN NORTH AMERICA FOR 2016

Whistler Blackcomb Also Tops Survey Results For Terrain Variety, Off-Hill Activities, Après and Terrain Parks
Whistler Blackcomb has been named the No. 1 overall best ski resort in North America by the 28th annual SKI Magazine Reader’s Poll. This is the third time in four years and the second year in a row Whistler Blackcomb has topped the survey results. The SKI Magazine Reader’s Poll is the longest running and most comprehensive survey of its kind.

“We are very grateful to the readers of SKI Magazine for giving us, and the entire Whistler community, this honour for the second year in a row,” says Dave Brownlie, President and CEO of Whistler Blackcomb. “We realize how influential the annual SKI Magazine Resort Guide is, so to receive this kind of recognition right around the time people are planning their winter ski vacations is invaluable.”
The online poll asks SKI Magazine readers to rank the top 50 North American ski resorts in a variety of categories. In addition to being voted No. 1 in overall ranking, Whistler Blackcomb also received top marks for terrain variety, off-hill activities, après and terrain parks. Whistler Blackcomb scored highly in a number of other categories as well, including No. 2 in lifts, lodging, scenery, and overall satisfaction. The results of the Reader’s Poll was revealed today on social media and on SKImag.com, and will be published in SKI Magazine’s annual Resort Guide.
“Whistler Blackcomb offers today’s skiers and riders one of the finest resort experiences anywhere,” says SKI Magazine publisher, Allen Crolius. “From big-mountain skiing to a base village that sets the standard for mountain resorts, Whistler Blackcomb earned its top ranking from our readers.”  
Whistler Blackcomb improved in most categories over last year’s Reader’s Poll, including moving up 11 spots over last year in grooming, 15 spots in access, four spots in the kid friendly/family programming category, and two spots in service.
Whistler Blackcomb’s official opening day is scheduled for November 26, 2015but with good early season conditions the resort can always be counted on to open early. In addition to celebrating its 50thanniversary this winter, Whistler Blackcomb will also be introducing a fully renovated Rendezvous Lodge, with increased seating capacity and fresh new menu items in the food court, a revamped Christine’s restaurant, complete with a new look, new menu, and new head chef, and a new WB+ platform linked to the resort’s RFID technology. For more information about what’s new and exciting at Whistler Blackcomb for the upcoming ski season, visit whistlerblackcomb.com/discover/whats-new.
Guests looking to plan a trip to the consistently rated No. 1 Mountain Resort in North America can visit whistlerblackcomb.com/purchase/deals-packages or call 1-888-403-4727.
About Whistler Blackcomb
Whistler Blackcomb, the official alpine skiing venue for the 2010 Olympic and Paralympic Winter Games, is situated in the Resort Municipality of Whistler located in the Coast Mountains of British Columbia 125 kilometres (78 miles) from Vancouver, British Columbia. North America’s premier four season mountain resort, Whistler and Blackcomb are two side-by-side mountains which combined offer over 200 marked runs, 8,171 acres of terrain, 16 alpine bowls, three glaciers, receives on average over 1,163 centimetres (458 inches) of snow annually, and one of the longest ski seasons in North America. In the summer, W
histler Blackcomb offers a variety of activities, including hiking and biking trails, the Whistler Mountain Bike Park, and sightseeing on the PEAK 2 PEAK Gondola. 

Michael and Virginia Jessemey McCarty recognized with WSU alumni award for business, community service

Michael and Virginia Jessemey McCarty were honored Monday, Sept. 14, with the Washington State University Alumni Association (WSUAA) Alumni Achievement Award in recognition of service to their community, state and WSU.
He is recently retired as chief executive officer of the Association of Washington Cities. She is the owner of McCarty & Associates marketing firm, which she founded in 1986. Both are active in local philanthropic, church and economic development efforts.

They are lifetime members of the WSUAA and they created the Jessemey/McCarty Family Scholarship in WSU’s Edward R. Murrow College of Communication.
Michael McCarty has been manager of the Thurston Conservation District, administrator for the City of Shelton, past president of the Washington City Management Association and board member for the National League of Cities. He was appointed by former Gov. Christine Gregoire to a select committee on the state budget and was invited to be part of a state delegation that met with President Barack Obama and his cabinet.
Virginia Jessemey McCarty is founder and owner of the event center Events at 16 Maples. She has worked for WSU Athletics sports information, Sunkist Inc., and Swimming World magazine. She is a founding member of the Centennial Guild to support Mason General Hospital in Shelton and was a 2006 recipient of the American Business Women’s Award presented by the hospital foundation.
She is a member of the professional advisory board for WSU’s Murrow College and mentors students and graduates. Both have served their community’s chamber of commerce, economic development council and various charitable groups and efforts.
He graduated in recreation from WSU in 1975; she earned her degree in broadcasting in 1974.
The WSUAA Alumni Achievement Award was created in 1970 by the WSUAA Board of Directors to recognize alumni who have given outstanding service to WSU and made contributions to their professions and communities. The award is the highest honor bestowed by the Alumni Association. Of an estimated 250,000 students who have attended WSU, the McCartys are the 519th and 520th Alumni Achievement Award recipients. 

CATCH THE CRUSH IN YAKIMA VALLEY OCT. 10, 11

State’s first wine growing region celebrates harvest
 Harvest is underway in the Yakima Valley, and with it is the anticipation of the next vintage.  Experience harvest with the experts during the Annual Catch the Crush weekend, October 10, 11.  Nearly 40 wineries invite guests to tour vineyards, enjoy harvest and crush activities, stomp in barrels, and wine and dine all weekend long. Wine Yakima Valley offers the most

economical way to experience Catch the Crush with the Premier Pass for just $30 when purchased in advance.

Premier Pass holders have the opportunity to indulge in exclusive events while also receiving discounts and waived fees on tastings, experiences and wine purchases all weekend long. Wine enthusiasts can soak up knowledge, partake in harvest or relax with winemaker dinners and crush parties.
To see what individual wineries are offering and to purchase your Premier Pass, visit wineyakimavalley.org.
From downtown Yakima to rural Zillah, laid-back Prosser and Red Mountain, Premier Pass holders can stop at nearly 40 wineries along the valley, conveniently accessed along Interstate 82 and enjoy the excitement of the season.