Myron Redford blazed his own trails while learning to create world-class wines from Willamette Valley-grown grapes. After purchasing a vineyard in 1974, he spent the next two decades adopting innovative methods and pioneering new varietals. In addition to exploring low-sulfite wines and organically grown grapes before many of his peers, Myron also replaced all of his chardonnay vines with pinot blanc and forging wines with gamay noir, a little-used grape among American winemakers. This combination of intuition and experimentation established the winery's reputation for forging distinctive, Old World-style wines with a deft balance of crisp acidity, fine tannins, and rich fruit flavors.
Every year, 15 acres of estate-grown pinot noir, riesling, and pinot blanc ripen on Amity Vineyards' vines, and the head winemaker, Darcy Pendergrass, secures the rest of the grapes from vineyards throughout the northern Willamette Valley. After the tiny fairy on staff juices each individual berry with magic, the staff then allows the concoction to ferment and mature before siphoning the wine into bottles. Visitors can then sample these bottles from the comfort of a tasting room that overlooks the Oregon Coast Range.
Eight vineyards coax fermentation from grapes under the Seufert Winery umbrella, including the certified organic and sustainable Bishop Creek Vineyard, which grows blended pinot noirs in its rich, volcanic soil. A short jaunt up into the Chehalem Mountains reveals the sun-drenched vistas of Hawk’s View Vineyard, where the thin, crisp air and colder soil imbue grapes with floral and berry flavors and the temper of a mountain goat. From their octet of properties, the discerning palates at Seufert Winery’s urban-inspired warehouse collect the best vintages for guests to sample at tastings.
All 12 of the current-release wines—save a single vintage of dolcetto in its final year of production—derive their flavor and essence from the pinot grapes that thrive on the West Coast. The diverse soils of the region imbue distinct idiosyncrasies into the fruit’s ultimate flavor, which can help samplers understand the regional personalities of wines, such as the sweeter profile of those produced in colder climates and the frequent counseling required by those grown in Hollywood.
Though architectural flourishes once called attention to their Gilded Age opulence, these days the entrance and lobby of the historic Cook’s Hotel bear the egalitarian trappings of a turn-of-the-century ice-cream parlor. These welcoming sights are just one part of Serendipity Ice Cream’s core mission. Operating as a division of Mid-Valley Rehabilitation—a nonprofit dedicated to providing employment, residential, and transportation services to adults with disabilities—the parlor gives the center’s clients the chance to get real-world work experience and independence. Here, staffers scoop 24 classic and seasonal flavors of Oregon-made ice cream into handmade waffle cones, sundaes, floats, shakes, and banana splits. Sugar-free ice cream and dairy-free sorbets attend to special diets alongside treats such as soups and made-from-scratch cookies baked fresh daily. In addition to the sky-high cones and friendly service, old-fashioned candy, glass-bottled retro sodas, and teenagers who settle their differences by dancing add to the parlor’s period feel.
Though the term Arctic Circle may conjure up images of blizzards and sea ice, the restaurant chain of the same name is anything but frigid. Each Arctic Circle eatery churns out a combination of hot American diner meals and a warm atmosphere. Regardless of what entrees diners choose, platters arrive full of fresh ingredients, from the Black Angus in the 1/4-pound burgers to the deep-fried Alaskan halibut without any imitation seafood. Real fruit including pineapples and raspberries, along with decadent add-ins such as oreo cookies, are blended into the restaurant's Above the Rim shakes and malts. Sides of hearty french fries and onion rings come with Arctic Circle's signature fry sauce for dipping. The more-than-60-year-old fry-sauce recipe has developed such a following that Arctic Circle locations now sell 16-ounce bottles of the tangy, tomato-y condiment and provide scratch 'n' sniff car air fresheners to curb patrons' cravings when on the road.
A bright-yellow biplane soars through the sky, performs barrel rolls, and loops into the clouds—all while staying 10 inches above the ground. Across Imagine: Play's rooms and halls, a treasure trove of toy vehicles and themed areas lets children stretch their imaginations. Each pintsize visitor can transform into the captain of a 20-foot tugboat, conduct a 12-foot blue locomotive, or plunge down a bounce house's slides. Elsewhere, 50 puppets act out plays, and a 20-foot-long chalkboard hallway transforms into whatever scene springs from kids' minds. Imagine: Play's creators built each of these areas with low walls, which allow parents to keep an eye on kids from nearby picnic tables. The staff members' creativity also stretches to themed upstairs party rooms. Here, they hang colorful backdrops that can teleport guests into a jungle, a tropical beach, or a medieval-castle scene.
Originally established and overseen by a committee of parents, Sip! McMinnville Wine & Food Classic began in 1994 as a small community fundraiser for St. James Catholic School. Today, the annual festival draws nearly 10,000 people to the Evergreen Aviation & Space Museum, requiring more than 300 volunteers to assemble regional winemakers, culinary masters, and artists. Vintners disclose trade tips as they peddle their ambrosial libations, all of which are ultimately ranked by a panel of professional judges into bronze, silver, gold, and best-of-show tiers. Guests can take wine-tasting classes, which teach sippers how distinguish fruity undertones from a banana hiding in their glass, or glean cooking tips from kitchen demonstrations and food booths. Throughout the weekend-long gathering, artists display their opuses in the form of tangible wares or live music.