written by Kerry Newberry In our fast-paced world, there are too few slow-down moments. But one easy way to embrace the art of slow living is with a leisurely lunch in a beautiful place. Enter the Willamette Valley, one of the most renowned wine regions in the world. Here are just a few of the region’s wineries where lunch feels like a mini-vacation. At Soter Vineyards (10880 NE Mineral Springs Road, Carlton; www.sotervineyards.com), most of the herbs and vegetables on the menu come from the surrounding 240-acre biodynamic farm and vineyard—also home to a herd of pictorial Scottish Highland cattle along with chickens, goats and heritage breed pigs. Book the Provisions Tasting, and you’ll feast on family-style dishes like squash bisque, poached leeks sprinkled with hazelnuts and mushroom arancini. For Italian-inspired bites and moody vineyard views, head to Furioso Vineyards (8415 NE Worden Hill Road, Dundee; www.furiosovineyards.com), named “one of…

written by Jeremy Storton | illustration by Sophie Barlow In the fall of 1993, I walked into Deschutes Brewery for the first time. Bend was a sleepy mountain town of about 15,000 people with a well-known ski mountain. The micro-brewing fad had traction, but momentum was a few years off. Still, I was intrigued that Deschutes was a place where one could get beer with color and flavor, and not some giant factory pumping out industrial liquid widgets. In the early 1980s, Widmer, Bridgeport, Portland and McMenamins brewing companies pushed the legislation that would allow breweries to sell beer directly to consumers, thus breaking down the barrier between artisan and consumer. In doing so, they also showed us how to redefine ourselves through better beer experiences. In California, circa 1976, when the seeds that would grow into the craft beer movement were sprouting roots, the “Judgement of Paris” informed the…

written by Kerry Newberry Every dish at Xiao Ye is an ode to memories—from the mini masa madeleines that arrive perched on a bluff of whipped butter with a sprinkle of jalapeño powder to the savory seasonal toast (on a recent night the chewy slices of sourdough came topped with roasted acorn and kabocha squash and a tangle of fresh herbs). Even the name is steeped in nostalgia. When chef Louis Lin and his partner, Jolyn Chen, were recounting their most meaningful meals over the years, it wasn’t the fancy dinners that resonated most but the twilight dishes shared with family and friends. “I thought about the meals my dad and I had after a late night at work,” said Chen. In Mandarin, these dining moments are called xiao ye, which translates to midnight snack. “It’s always cozy and comforting, and it’s the kind of experience we want to give…

written by Kerry Newberry photography by Amy Robb When chef Mark DeResta talks about his restaurant kitchen, he describes it as a culinary incubator. For more than fifteen years, he’s leveraged his all-day dining program to bolster surrounding micro-farmers, makers and producers. “We want to help share their story,” said DeResta. Locals in the know beeline to this under-the-radar Hood River spot: Here you can catch sunsets from an outdoor terrace elegantly tiered above the Columbia River, not to mention spy ospreys swooping for fish. But what really sets this hotel restaurant apart is how it’s so deeply rooted to the surrounding community. On a recent morning, DeResta swapped tales with Rebbecah Winnier, a third-generation tribal fisher from the Yakama Nation, as she delivered glistening Chinook salmon she caught hours before from the Columbia River. Soon after, he mingled with other regulars swinging by with everything from organically grown mushrooms…

written by Kerry Newberry Is the most beautiful dish the luminous beautiful dish the luminous ceramic orb cradling Oregon Dungeness crab with silky mushroom custard and stone-ground grits? The whisper thin slices of turnips checkered across rockfish with huckleberry puree and earthy shitake mushrooms—or the sunny meringue snug in a scooped-out lemon sprinkled with lemon thyme leaves? These are but a few of the wonderful and wildly inventive dishes dreamed up by chef Matthew Lightner at Ōkta, the Willamette Valley’s latest epicurean destination. You might know Lightner from Portland’s Castagana, where he built a devoted following with his farm and forage-inspired menu. He then alighted to New York City for a stint at Atera, earning the acclaimed Tribeca restaurant two Michelin stars. His return to Oregon brings this immersive fine-dining experience that taps into all the senses. Each dish resembles a mini work of art—exquisite in presentation with a depth…