If the wall of windows isn't coated with snow, you may get a good look at some of the neighboring peaks. Vaulted wooden beams and a wood-plank floor, handcrafted furniture, hand-woven drapes, and a lion-size stone fireplace set the scene. The atmosphere is historic, but executive chef Jason Stoller Smith is a former wine-country wunderkind whose resume includes orchestrating a salmon bake at the White House. The dinner menu's local/organic emphasis embraces, for
example, Oregon lamb with goat-cheese-stuffed pear and poached duck eggs in red wine. The daily Farmers Market Brunch is itself worth the drive up to Timberline, highlighting different seasonal ingredients and purveyors each week, from Dungeness crab to local hazelnuts to Oregon cherries. Pick up a few culinary tips from the chef demonstrations.