Human Cellars was founded by Bryan and Emily after more than two decades spent working alongside underrepresented farmers in Africa, Asia, and Latin America, and later in wineries in France and Germany. That path shaped a clear point of view, wines made with integrity, grown in rhythm with nature, and produced with as little intervention as possible. Today they personally farm most of their fruit biodynamically, with all sourced grapes held to at least organic standards. Bryan, farmer, winemaker, sales and owner…usually covered in dirt or lees will be your host for the evening, walking you through their special offerings.

For their evening at Pal’s, that philosophy meets one of our seasonal tasting menus built to play off the wines, think bright fruit and ricotta salata, rockfish-stuffed peppers, potatoes with anchovy and herbs, and trout escabeche with white beans, alongside a few snacks to start. Thoughtful but unfussy, expressive wines, ingredient-driven food, and a chance to spend some real time with one of Oregon’s more quietly compelling producers.