Scary Nights Haunted House originally started in 2004 as a spooky corn maze in Everett. Since then, the attraction has moved indoors and toted its masks, props, and glass jars filled with their favorite blood-curdling screams to several different stops around the Seattle area, including Bucoda for the 2012 season. There, Scary Nights transforms a gymnasium into a ghastly, multisensory experience complete with winding corridors and a cast of monsters trained to make every visit a dreadful one.
At the beginning, wine-making was just a hobby for John and his wife; a pursuit limited to making 5-gallon batches in their garage. As their passion for the craft grew, they moved into a cozy, gray-sided barn where grapevines stretched above the door, and soon founded Agate Creek Cellars. Today, John often greets visitors by giving them an impromptu tour of his facilities—from the small demonstration vineyard out back to the rooms where he presses grapes by hand and ages wine in new oak barrels. This process results in seven flavorful wines, which include rich, unfiltered reds and vibrant whites—all crafted from hand-picked eastern Washington grapes. When John and his wife aren't making wines, they're often guiding visitors through a tasting at the polished mahogany bar or using brooms to shoo owls out of the rafters.
For two days each spring and each fall, Chehalis Valley Wine Tour participants can choose their own adventure in the lush Washington valley. The tour has no set route—participants visit at least six wineries, such as Agate Creek Cellars and Scatter Creek Winery, in whichever order they choose. At every one, they sip samples of boutique vintages poured into their passport wineglasses, glassware that also functions as a tour ticket. There are hors d'oeuvres for revelers to nibble on, too, all much tastier than the original winery snack: bacon-wrapped corks.
White sturgeon on Washington's Columbia River. Chinook salmon on Alaska's inlets. Steelhead on Idaho's Clearwater River. West Coast Anglers' network of guides organizes trips throughout the Pacific Northwest in search of these species, specializing in fly-fishing and spey casting to catch the five main species of Pacific salmon. In addition to hooking these river-running trophies, the guides' extend their expertise to drifting and wading trips for rainbow trout, sea-run cutthroat trout, and even dungeness crab. Though West Coast does not operate its own lodges, its guides are happy to recommend hollow logs to sleep in or more traditional accommodations.
The challenging 10-mile Tough Mudder obstacle course was designed by British Special Forces to test all-around strength, endurance, mental determination, and camaraderie. Over the course of two and a half hours, participants will weave their way through a diverse terrain that boasts 19 demanding obstacles, including muddy trenches, underwater obstacles, high walls, slippery slopes, live wires, and a gauntlet of fire. Tough Mudder challenges the fittest of fit athletes, demanding mental toughness to match physical prowess—only 80% of entrants reach the finish line. After the event, participants receive a free beer provided by Dos Equis.
Towering fir trees, water hazards of varying sizes, and white sand traps shape the landscape at Riverside Golf Course's 18-hole, par 71 course. Though it measures in at 6,155 yards from the farthest tees, the course plays longer because of multiple doglegs guarded by thickets of tall trees and water hazards that come into play on 14 holes, including the Chehalis River, ponds lined with tall grasses, and rain-filled divots left by the titans who first walked the course.
The course’s two most difficult holes are showcased on 527- and 545-yard par 5s, where long hitters have an advantage than on the rest of the relatively short but less forgiving fairways. Though most water hazards come into play in the event of an errant shot, there are ponds on the fairways of three holes that golf balls must fly over or tunnel underneath to make it to the green.
Riverside Golf complements its golf course and driving range with the culinary creations of Chef James Wheeler, who prepares the menu at the club’s bistro. Guests can choose to enjoy the bistro fare—such as hazelnut-crusted wild sockeye or Angus beef prime rib—from the white-cloth-draped tables of the dining room or watch the sunset as they stir their drinks with lucky putters as they bask in the outdoor seating of the Rooftop Bar.
Course at a Glance: