The Chateau St. Michelle Winery was voted 'Restaurant and Wine' winery of the year the last time we visited in 2005 and has been a champion of Reisling for more than 40 years producing more than any other American winery.  I would estimate that the Chateau St. Michelle winery sold over 4,000 bottles of wine at the show this evening. Danny, Matt and myself wandered around the field for about an hour and it seemed that everyone had at least a bottle of wine with them. I'd have loved to had a drop or two but of course we dare not have even the merest sip until after we walk off stage.

Dan and I decided to have a late breakfast outside the hotel this morning and usually this is a good idea as there are some fabulous diners scattered across the States, unfortunately today was an exception. We walked across the street into a Bar and Grill with a forgettable name and ordered from a limited menu. 40 minutes later our order showed up. Rubbish. My portabello burger was ordinary in the extreme. We left unsatisfied, still hungry and wandered around for a few minutes until we came across a farmers market behind last night's venue. Amongst the fresh produce stands was a Hot Tamale stand. I leapt into the queue without a moment's hesitation and ordered a Yukatan chicken tamale for me and Dan. Dan's first Tamale he proclaimed. Delicious.

We left Portland Oregon an hour later and all mucked in as is customary on short flights and served up the sushi that Caroline, our stewardess for today had organized. We arrived at the venue well fed so the catering was bypassed.

A more detailed day sheet I've never seen, it seems everyone is very well together here and that includes management...Dave Hall our Stage manager and Paul Crockford overlook the stage just before showtime. We were lucky again with the weather as a small thunderstorm came and went in the half an hour between Jesca's set and ours and we were able to go on stage on time.