Restaurant: Tendrils at Cave B

Chef: Joe Ritchie, a former Herbfarm sous, maintains an onsite garden and forages his own morels.

Trip: From Seattle, drive 170 miles east and slightly south from Seattle to reach Quincy, Washington, home to destination winery Cave B.

Location: If you’ve seen a show at the Gorge, you’ve just about been at Cave B. Winery owners Vincent and Carol Bryan used to own the amphitheater; it began as a small stage where guests would sip chardonnay while listening to a local oompa band. Word got out and bands got bigger—shocked by the parking lot shenanigans at a particularly memorable Bob Dylan show, the Bryans sold the stadium but continue to operate the winery next door. Bands and their entourages often buy out the entire inn.

When to Go: Ethan Stowell is teaching cooking classes at Cave B October 29 through 31. Book now.

What to consume: Carb people—my people—will be very happy with Ritchie’s homemade pastas, which are of the light-as-a-feather variety (more Spinasse than Spring Hill ). Winewise, I’m a fan of the whites. I like Cave B’s current release riesling and unoaked chardonnay.

While you’re there: It’s hard to get a room at Cave B when there is a show at the Gorge next door, but if you can pull it off, more power to you. I can’t think of an easier commute home from a concert. Whenever you go, don’t miss the tasting room and a chance to meet winemaker Freddy Arredondo, who happens to also be the Bryan’s son-in-law. You’ll like him.

All photos by Jessica Voelker.