7PM: Tour the Herbfarm’s edible garden, nod hello to the pot-bellied pigs, then settle in for a nine-course ultra-seasonal meal prepared by chef Keith Luce. Wine and dine your way through the Northwest, from Samish Bay Dungeness crab to Oregon Wagyu beef tenderloin.
Still swooning over that 1795 Madeira, stumble across the road to the Willows Lodge. Dinner from $179 Thu–Sun (check theherbfarm.com for deals); 14590 N.E. 145th St. Rooms from $195; Sunset readers get $100 off Herbfarm suites (regularly from $345) Thu and Sun through Nov if booked with dinner; 425/424-3900.