"For gourmands who want to splurge, it’s extremely hard to beat one of the tasting options at this working farm and vineyard near Hood River. Chefs Jason Barwikowski and Anthony Dao sear aged steaks from vineyard-raised cows, fry foraged dandelions served with a pool of garum, and puree nettles to pair with freekeh. Meanwhile, the wines served alongside the food are similarly stunning field blends and single-varietals unlike anything else available in the region. Tastings require reservations and start at $75 for food and wine, but trust us — it’s worth it." - Brooke Jackson-Glidden