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Creating a new blend of food and lodging Wine Country -- Inn at Red Hills, opening today, also features restaurant, deli and wine bar David Sale June 02, 2009 DUNDEE - Just in time for the tourist season, The Inn at Red Hills will open Friday in the West End development at Highway 99W and Niederberger Road. The inn represents a change of plans for West End developer Dustin Wynant. "Our original plan was to build a 60-room hotel in the middle of town," he said. "It's a fact that we need more rooms in the area, (but) when the economy started going south we decided to regroup." The resulting 20-room inn occupies the second story of the West End buildings, originally slated as commercial space. The change in use also required negotiations with the Dundee City Council to finance the higher-than-anticipated system development charges resulting. But with a deal in hand, Wynant is returning to what he knows best. A former marketing director for Willamette Valley Vineyards, he previously managed a Montana ski resort as the business' part owner. "This is my passion," he said. "My background is in retail and hospitality, and I've been working on this for a couple years." In addition to the accommodations, which Wynant describes as "upscale, casual-elegant" in style, the inn features a restaurant, Farm to Fork, and a wine bar named Press. "The focus for the restaurant is on farm-fresh items, sourced within 250 miles, and mostly organic or sustainable," Wynant said. It will offer sit-down dining, as well as fresh pastries and an extensive deli counter, for diners interested in taking a picnic or boxed lunch with them on winery tours. "Our chef, Paul Bachand, has been a caterer for wineries for the last three years and has connections with mushroom hunters and small livestock farmers in the area," he added. The wine bar will stock not only local vintages, but selections from southern Oregon and the Columbia Valley and will offer both wine by the glass and bottle sales. "It's also serving the restaurant - you can get a bottle of wine with dinner for the retail price, plus a small corkage fee, instead of paying full restaurant price," Wynant said. While Wynant encourages area residents to visit, drink and dine, "we're also hoping to get guests from Portland or Bend," he said. "A lot of visitors rent rooms in Portland and drive back in the evening - it's a lost opportunity for local restaurateurs and merchants. This is a chance to capitalize on our local industry." For more information or reservations, call 503-538-7666 or visit www.innatredhills.com.

Creating a new blend of food and lodging

Wine Country -- Inn at Red Hills, opening today, also features restaurant, deli and wine bar

David Sale

June 02, 2009

DUNDEE - Just in time for the tourist season, The Inn at Red Hills will open Friday in the West End development at Highway 99W and Niederberger Road.

The inn represents a change of plans for West End developer Dustin Wynant. "Our original plan was to build a 60-room hotel in the middle of town," he said. "It's a fact that we need more rooms in the area, (but) when the economy started going south we decided to regroup."

The resulting 20-room inn occupies the second story of the West End buildings, originally slated as commercial space. The change in use also required negotiations with the Dundee City Council to finance the higher-than-anticipated system development charges resulting.

But with a deal in hand, Wynant is returning to what he knows best. A former marketing director for Willamette Valley Vineyards, he previously managed a Montana ski resort as the business' part owner.

"This is my passion," he said. "My background is in retail and hospitality, and I've been working on this for a couple years."

In addition to the accommodations, which Wynant describes as "upscale, casual-elegant" in style, the inn features a restaurant, Farm to Fork, and a wine bar named Press.

"The focus for the restaurant is on farm-fresh items, sourced within 250 miles, and mostly organic or sustainable," Wynant said. It will offer sit-down dining, as well as fresh pastries and an extensive deli counter, for diners interested in taking a picnic or boxed lunch with them on winery tours.

"Our chef, Paul Bachand, has been a caterer for wineries for the last three years and has connections with mushroom hunters and small livestock farmers in the area," he added.

The wine bar will stock not only local vintages, but selections from southern Oregon and the Columbia Valley and will offer both wine by the glass and bottle sales.

"It's also serving the restaurant - you can get a bottle of wine with dinner for the retail price, plus a small corkage fee, instead of paying full restaurant price," Wynant said.

While Wynant encourages area residents to visit, drink and dine, "we're also hoping to get guests from Portland or Bend," he said. "A lot of visitors rent rooms in Portland and drive back in the evening - it's a lost opportunity for local restaurateurs and merchants. This is a chance to capitalize on our local industry."

For more information or reservations, call 503-538-7666 or visit www.innatredhills.com.