Less than an hour from Portland, the state’s most celebrated wine country is so close it’s easy to put off visiting for another day. For newcomers—and procrastinators—here’s what should be on every Willamette Valley virgin’s shortlist.
FRIDAY
Check In
The exquisite Allison Inn & Spa is not just for Napa Valley-spoiled Californians or jet-setting oenophiles; it’s the ideal getaway for Portlanders in need of some pampering. The rooms have a spare, Japan-meets-Northwest aesthetic. There’s an indoor pool and a Jacuzzi, a lavish spa, and a mile-long trail around the property for moonlit walks. Add impeccable service and a terroir-focused restaurant, and you’ll see why the Allison is in a class of its own. 2525 Allison Lane, Newberg; 503-554-2525; theallison.com; doubles from $295
Taste
Pioneering winemaker David Lett planted Oregon’s first commercial pinot noir vineyard in the Dundee Hills in 1966. His son Jason Lett continues the legacy of the family’s Eyrie Vineyards with exemplary pinots and chardonnays plus his own Melon de Bourgogne (the grape used in Muscadet) made from the property’s oldest vines. Jason Lett’s ingenious re-engineering of a Swiss hand-bottling machine called the Elva makes rare library wines such as an ’87 chardonnay and an ’88 Pinot Reserve available by the pour ($15 for a six-flight library tasting). 935 NE 10th Ave, McMinnville; Wed–Sun noon–5; 503-472-6315; eyrievineyards.com; $5 for four pours
Eat
Don’t let the understated exterior of Tina’s fool you. Opened by Tina and David Bergen 19 years ago, Tina’s serves some of the valley’s most sophisticated food. Locals and visitors alike come for inspired dishes made from regional, organic ingredients, such as the panfried Willapa Bay oysters served with sorrel mayo or a buttery risotto studded with crispy pancetta and wild mushrooms. 760 Hwy 99W, Dundee; 503-538-8880
Published: October 2010
OK Portland Monthly, somebody screwed this one up. ??? That food photo is from a FARM to FORK Farm Dinner! www.farmtoforkevents.com
NOT from the restaurant at the Inn at Red Hills. How did this happen? And does this mean that you owe us a cover story of our 2011 Dinner Series? (:
At FARM to FORK Events, our Oregon Farm Dinners are designed to reconnect people to the true source of their food, to increase community awareness about the importance of supporting local & sustainable producers, to provide diners with a unique and exceptional culinary experience, and to directly support local farmers, wineries and organizations that support small farms, food security, and greater accessibility to healthy, local food.
As such, our FARM to FORK Dinners take place on the farms that sustain the food on your plate or the wine in your glass, and each evening begins with a Farm Tour led by the farmers who cultivate that land and who work tirelessly each day to provide local communities with good, clean and fair food.
Our menus are inspired by the season’s harvest, and changes occur up to the very day of the event – reflecting what is freshest in the field.
Finally, FARM to FORK does NOT rely on donations. Our “traveling restaurant” puts money directly into the hands of local farmers, winemakers, and food artisans. This is an essential part of our mission.