I almost cried as I took a bite into the silky texture of Miraglia's butternut squash ravioli, smothered in garlic fontina sage cream; it was the profoundest emotion I have ever had while holding a plastic fork, plate, and glass. Savoy Catering's blue cheese endives also played out quite well, but the most surprising find was Cafe Gratitude's raw pumpkin pie. Raw? Why, yes, no cooking involved. The crumbly crust and cinnamon-spiced pumpkin puree topped other (cooked) desserts in its simplicity. No sheets of snowflake-shaped hardened fructose, here.

After hovering around the Hangar 1 table and wondering whether getting sauced would have any impact on remembering what to write, I finally decided to squeeze in line for what the Bay-based distillery had to offer. Whatever, I rationalized. This is my job. I'm just being a good journalist. I shouldn't have worried, though, since the very polite lady poured out less than half a shot of "kaffir lime" into my glass. 'S cool. The brochure calls it "a rare, rough-skinned citrus native to central Indonesia," but I can assure you there's nothing rough about it; going down, it was smoother than velvet.

As I was heading out for the night, I overhead someone else celebrating the free-for-all wine and dine event (note: not actually "free"). "I'm glad you're driving tonight, girl," she smirked at her Designated Dana, "'cuz I'm about to get DRUNK!" Because that's what female empowerment is all about, guys -- responsibility.