Joel Palmer was an Oregon pioneer, and his 1857 home in Dayton is now on the National Register of Historic Places. There are three small dining rooms, each seating about 15 people. The chef specializes in wild-mushroom dishes; a popular starter is Heidi's three-mushroom tart. The menu changes seasonally, but the mushroom tart, Joe's wild mushroom soup, and wild mushroom risotto with Oregon truffle oil are traditions that are always available. Or, if you really, really
like mushrooms, have your entire table order Chef Christopher's Mushroom Madness Menu, a six-course extravaganza.