The beautiful Suncadia Lodge opened a few months ago and we were lucky enough to be among the VIPs to experience its first moments. Done in a Grand-Lodge-meets-Whistler Village-(British Columbia)-Alpine style, the soaring fireplaces, high ceilings, massive wooden columns, and expansive windows sing of the Northwest and invite in picture-postcard views of snow-capped mountains, lush green golf courses, walking paths, and well-manicured resort homes.

In Portals, the dining room in the Lodge, Chef Andrew Wilson is already winning rave reviews for his Northwest specialties, which include Swift River Trout, a butter-flied whole fish that is perfectly pan seared and simply served with Almond Brown Butter and Haricots Verts. The Tuna Poke Tower was headed in the right direction, but needed a good dash of soy or shoyu and a couple of gratings of fresh ginger to really make it sing. Sweet Corn and Clam Chowder sounded like a seasonal goodie, composed of local corn, sweet bell pepper, tarragon, and Manila clams. www.suncadiaresort.com