The sweeping view of the Columbia Gorge from the porch of one of the guest cabins, even swathed in a thin sheen of wildfire smoke, is one of the most beautiful landscapes one could ever hope to see. On this ranch, though, the views continue as they wrap around, transforming into rugged mountain ridges as Wind Mountain stands sentry over the vast landscape. It’s nothing short of spectacular, even without the sentimental attachment we carry.

Between the gaze of the afternoon’s golden sunlight and the bright faces of blooming sunflowers, we came together to toast new adventures and exciting experiences, to the simple joy of spending time together, and the beauty of life’s most technicolor moments.

As the shadows of the trees darkened, we even got an appearance from one of the family donkeys, who walked the table in a birthday hat before dessert (we’re still unsure whose birthday the donkey was celebrating!). Finally, the meal ended with a standing ovation from guests as Chef Sarah emerged from the outdoor kitchen to thank the crowd.

In Burgundy, Paulée celebrations mark the end of the grape harvest, but why wait? Each Paulée is a chance to come together to celebrate the terroir of this special place, the unique conditions of this particular year, and the singular group gathered together to share their craft and the (literal) fruits of their labor. Winemakers bring their favorite bottles from previous vintages to share, passing around harvest tips while pouring glasses, and taking a minute in the midst of a very busy season to slow down and simply spend some time together.

During peak summer season in the Finger Lakes, crystal blue waters stretch and wind between soft curves of lush green trees, rows of grapevines drawing straight lines in the distance. This oft-overlooked area of Upstate New York is a bit of a natural wonderland, boasting fertile soil and cascading waterfalls surrounding the 11 spider-webbing lakes that give the region its name.

For years, Sarah has been nursing another dream of a dinner at a long table surrounding the pond in the vineyards. While we didn’t quite have a long enough table to surround the pond, we walked the trail and immediately saw her vision — and immediately decided we had to make it come to life.

It’s every chef’s dream to break out of the kitchen and cook outside over open fire, and Chef Rick was equally focused and full of smiles as he passed between the pizza oven and the Asador all night, cooking and plating a beautiful meal inspired by Italian and Spanish flavors, full of ingredients grown in the valley or pulled from the Pacific Ocean nearby.

As guests arrived, everyone was immediately drawn to the raw bar filled with waiting oysters topped with crème fraîche and caviar, backed by lobster boats unloading the day’s catch right onto the docks. There were Patrón cocktails to cool down as guests mingled in the sunshine, taking in the seaside views before sitting down to Supper.