Outdoor fun, good food, music and friends – another fabulous Labor Day weekend at the Gorge is in the books!
I live in a hilly neighborhood and got in several runs before my trip, so at least I was somewhat prepared for my traditional hike/run down the Gorge to the Columbia River and back up. The trail starts along one of the roads at Cave B Winery & Inn, where I have the pleasure of staying for the long weekend. A “Caution: Beware of Snakes” sign greets you at the head of the trail. An acquaintance passed me going the opposite direction after I made it down the steepest part and through a patch of sage grass. She said she and her friend had just seen a rattle snake and she could hear other rattlers nearby. I ran till I reached a mile, and as the brush got deeper and trail rockier, I decided to turn around and head back up to our little slice of civilized life in this wild west domain.
On Friday, Saturday and Sunday I spent my evenings next door at the Gorge Amphitheater, where it was all happening, even dinner. I made a stop at Whole Foods in Seattle on Friday before my trek through the mountains up to the high desert. I got almond milk for my Arbonne protein powder shakes (yes, of course I travel with my pea protein! :)), fruit and other healthy snacks for the daytime. Dega Rock ‘n’ Roll Catering prepares homemade meals every show day for bands and their crew. They get there before anybody, scout local food sources and obtain the finest ingredients to create the most bountiful, healthy meals for the hardworking folks. I’m amazed at what Chef Fiona and her team come up with each time. And the catering spaces are even decorated for a nice, homey feel. I’m lucky to partake in the meals – primarily dinner.
There’s always a meat, fish and vegetarian choice plus delicious sides and first-course options, such as soup or salad. It is definitely not difficult to follow my clean-eating habits with a Dega buffet before me!
I thought this was really neat … They post the local farms they work with to obtain fresh produce and meat.
And they do this in every area the bands they work for are traveling. Talk about supporting the farm-to-table movement! I talked briefly to Chef Fiona, telling her how impressed I was that she cooks such magnificent dishes for so many people. She said, “It’s really not that much harder than cooking at home. You just have to make more.” What an inspiration! Next time I don’t feel like cooking, I’ll keep her and her traveling kitchen in mind 😉
Monday was an off day. With no show, that meant no schedule or time constraints. Jerry and I had fun exploring Cave B. I had never been to the winery and tasting bar, so we played tourist for the afternoon.
Walking under those vines (top left photo) was so refreshing! The sweet smell of grapes, the breeze, that view … oh, and picking a few white grapes for the tasting. Turns out the rose wine is my favorite. It’s not too sweet but dry and crisp – perfect for a warm, sunny day.
That night, we were invited to a special dinner in Cave B’s Tendrils restaurant. I was in the company of some of the most interesting, kind people I’ve ever met.
I’m so grateful for these genuine times of adventure, good food and friendship. I always learn something new about myself and others in this world we share. You know, those moments that make us smile and those awkward moments that connect us as humans – all the things that make life worth living.