Just 20 minutes from Portland, Oregon, Tualatin Valley offers a gateway into the northern reaches of Willamette Valley wine country, where vineyards and farms increasingly intersect with an ambitious culinary scene. This fall brings several new ways to experience that connection, including Sazanami, a 14-seat, adults-only omakase restaurant from James Beard Award-winning chef Hajime Sato. Opened in July, the nine-course experience changes with the day’s freshest ingredients and emphasizes sustainably sourced seafood, giving Beaverton an intimate destination for serious sushi without a trip into downtown Portland.

The season also brings new ways to experience Oregon’s agricultural bounty. At Ponzi Vineyards, The Laurelwood Table pairs a four-course lunch from chef Eric Ekberg with the estate’s single-vineyard wines, while the Women’s Adventure Weekend Harvest Weekend in October brings together wine, hazelnuts, saké, chocolate making and peak-season produce through a hands-on three-day retreat. Together, the additions highlight a side of the Willamette Valley that is as much about meeting the people, producers and chefs behind the region’s food as it is about tasting the finished product.

The Curated Take: Tualatin Valley’s appeal is increasingly found in the space between city and wine country. Its proximity to Portland makes it easy to reach, but the combination of estate vineyards, agricultural producers and destination-worthy dining gives travelers reasons to slow down and explore beyond the usual Willamette Valley itinerary.