Driven by his curiosity to discover what a “real carrot” tasted like, chef Michael Tsai took a sabbatical to work on Green String Farm in California, and eventually moved to the Snoqualmie River Valley’s Goose and Gander Farm, where he works now. He brings that same farm-to-table sensibility to Three Sacks Full, his pop-up with sommelier Matthew Curtis, who favors wine pairings from smaller producers and family-run wineries. Naturally, their menus are locally sourced, ever-changing, and hyper-seasonal. Past dishes have included black-eyed-pea dumplings; a mushroom, wild ramp, and fiddlehead fern ragout; and rhubarb and poppy-seed buckle cake with whipped cream. This dinner promises to be just as seasonally inspired. by Julianne Bell