Fall has been lively in the Cascade foothills. Golden aspens glowed along the trails and cold nights crept in one by one. I walked Sunriver’s paths with a warm drink in hand, watching the last leaves lift away on morning wind. December always arrives suddenly here, carrying a hush that comes right before the holidays bloom into full brightness.

It is a special week. Quiet, calm and full of anticipation. Sunriver rises into the season beautifully and I have always believed it is one of the most magical winter spots in Oregon.

I worked here from fourteen into my twenties. Crosswater was homebase, Lodge Kitchen during the holidays, banquets when they needed me. The resort shaped my early years, so returning now as a guest has its own warmth. It is familiar in a way that settles the heart.

This staycation was an invitation to explore Sunriver’s culinary side. The Owl’s Nest. The Lake House at Caldera Springs. The Lodge Kitchen. All dressed for winter.

Winter at Sunriver Resort in Vintage JC Penney and my grandma’s Gucci bag.

Checking In

We checked into a Lodge Village room through digital key. No line. No paperwork. Inside waited soft lamplight, warm wood, and a fireplace ready for later. I dropped my bags, breathed in the scent of pine outside, and walked toward the lodge for our welcome reception.

A chilly wind moved across the courtyard. Winter was on the doorstep.

THE OWL’S NEST: PRIVATE-CLUB COMFORT, WINTER SNACKS AND A QUIET magic

The Owl’s Nest holds warm wood, a gentle glow from the bar, and a meadow view that softens the room. It has the atmosphere of a private lodge. Relaxed, polished, welcoming. A place where conversations linger and people settle in without trying. There is a subtle current in the beams, the kind that carries long stories from decades before.

We started with winter fare from their current menu.

Deviled Eggs

Cold, smooth and carefully piped. The yolk mixture had gentle mustard, smoked paprika and crisp bacon. Simple but made with real attention. The texture alone showed skill.

Onion Rings

Tall, golden and beer battered. The crust cracked softly under a fork, releasing steam from the sweet onion inside. A perfect example of why classics endure when handled with respect.

Pork Rinds

Warm, airy and seasoned with jalapeño nacho cheese powder. They snapped cleanly, the heat arriving slowly, staying balanced without overwhelming the palate.

Jalapeño Cheese Dip

A blend of jack, Parmesan and cream cheeses melted with bacon, served with Ruffles. Smooth, rich and nostalgic. A comforting winter starter.

Oyster Shooters

Petite Washington State oysters chilled in the resort’s own Bloody Mary mixture. Briny, bright and bold. A quick ritual that wakes the senses.

Fried Chicken Sandwich

Southern style fried chicken, spicy aioli, house made zucchini pickles, bacon and coleslaw on a pub bun. Crisp exterior, juicy interior, acidity from the pickles and the right amount of richness from the aioli. A winter staple with real character.

Cocktails

The bar is known for its winter cocktails.
• The Deschutes Figtastic brought bourbon, fig liqueur, sage and citrus into harmony. Deep and satisfying.
• The team crafted a non alcoholic Paloma for me with fresh grapefruit, lime, soda water and a touch of agave. Clean and bright. A perfect choice for my sober path.

Time seemed to stretch in the Owl’s Nest. The room invited you to stay. The beams overhead held their quiet secrets and let the evening unfold gently.

When the shuttle arrived for Caldera Springs, we stepped back into the cold air ready for the next chapter.

THE LAKE HOUSE AT CALDERA SPRINGS: STILL WATER AND A DINNER WITH REAL SOUL

Caldera Springs has a different rhythm. Curved pathways, dark water, silhouettes of trees standing tall. My dad designed much of the landscape years ago using his no-corners approach, so every path guides instead of directs. There is a softness to the way the land moves here.

We entered the Lake House and began with a private cocktail class.

Cocktail Class

Dave created the Black Walnut Toasted Marshmallow Martini. Toasted marshmallow syrup, black walnut liqueur, espresso and Crater Lake vodka shaken until cold. A winter dessert in liquid form.

My drink was a lavender lemonade spritzer, non alcoholic, bright with cranberries, mint and bubbles. Inclusive and full of life.

Dinner followed. Every dish came from the actual menu and arrived with personality.

Starters

Crab Cakes

Two golden crab cakes arrived on a white plate, crisp on the edges and warm in the center. They were packed with sweet crab meat rather than filler. A smoked paprika aioli added gentle heat and the butternut squash purée brought a smooth, earthy sweetness. Each component balanced the other, the way good winter food should.

Wings Basket

The wings came out hot and crisp, naked or breaded depending on your choice. You could choose LH BBQ sauce, Buffalo or Nashville. Each version carried its own personality.
The Nashville had a slow-building heat.
The Buffalo brought tang and warmth.
The BBQ leaned sweet with a hint of smoke.
Celery and carrots cooled the palate between bites. Ranch or blue cheese waited on the side.

Charcuterie Board

A generous spread filled the wooden board. Brie, Fontina, Fromage Blanc and Oregon blue arranged beside prosciutto, Toscano and sopressata. House pickled fruits and vegetables added brightness. The balsamic onion marmalade carried gentle acidity that tied everything together. Warm Big Ed’s baguette came on the side with a tender crumb and crisp crust.

Skillet Brie

A small crock of brie arrived bubbling under marmalade. The cheese had melted into a velvety pool. The grilled bread beside it carried just enough char to deepen the flavor without overpowering the cheese. It was simple, comforting and perfect for winter.

Beet Salad

Yellow beets, grapefruit and avocado were layered with watermelon radish and mixed greens. The grapefruit mint vinaigrette woke everything up with citrus and freshness. Earthy, bright and refreshing between richer dishes.

The burgers at the Lake House came out next and each one carried its own personality. The smash burger arrived with crisp edges and a deep sear that gave it the strongest showing of the group. The bison burger followed with a softer flavor profile, topped with grilled onions and Oregon blue cheese, a quieter option compared to the others but still thoughtfully put together. The fried hot honey chicken sandwich offered a sweet heat balanced by pickles and a soft bun, while the pulled pork sandwich came loaded with tender meat and light tang from its house sauce. Together, the burgers and sandwiches created a hearty middle chapter to the dinner, each one offering a different approach to winter comfort food.

Entrées

Winter Pappardelle

Wide ribbons of pasta caught every bit of the sauce. Wild mushrooms brought an earthy depth. Caramelized onions added sweetness. Roasted butternut squash gave soft richness. Charred tomato provided contrast and brightness. Parmesan melted through the dish and the Dijon tarragon cream tied all the flavors into a warm, comforting bowl made for winter evenings.

Seared Salmon

The skin was crisp, the interior tender and warm. Herb roasted potatoes brought savory richness and the lemon green beans added lift. A clean, balanced entrée that respected the fish completely.

New York Strip

A solid sear wrapped around a tender center. The seasoning was confident without being heavy. Waffle fries added a playful crunch and the truffle peppercorn aioli brought a deep, aromatic finish. A straightforward steak made remarkable by execution.

Seasonal Winter Desserts

Dessert arrived as a collection of warm, comforting winter plates. Each one leaned into the season with gentle spice, orchard fruit and a balance of richness and simplicity.

A warm skillet brownie came first, soft in the center with a crackled top, served with cold vanilla ice cream that melted slowly against the heat. It carried deep chocolate and just enough sweetness to end the meal with ease.

Next came a pear and graham cracker cake, tender and slightly caramelized at the edges. The pear added soft fragrance while the graham brought a rustic texture that felt right for a winter night near the lake.

An apple and brown sugar cheesecake followed, smooth and creamy with a thin layer of spiced apples that rested lightly on top. The brown sugar added warmth rather than heaviness.

There was also a seasonal berry cobbler, served warm with bubbling fruit under a soft, golden crust. The berries shifted depending on what the kitchen had on hand, always bright, tart and balanced by the heat of the baking dish.

The desserts were unfussy, seasonal and thoughtful. Exactly what a winter dinner in Caldera Springs calls for.

As the dining room softened for the night, I felt grateful. Grateful for the team who brings these meals to life, grateful for the calm of this place, grateful for the chance to return to Sunriver in a way that connects memory and present time. The Lake House is open to the public throughout the winter season, and their winter specials make it an easy choice for a meal that carries both comfort and care. Whether you stop in for charcuterie and a view of the water or settle in for a full dinner, you will be welcomed.

Morning came slowly. We walked to The Lodge Kitchen for breakfast and ordered quiche with a crisp garden salad, a side of bacon and a yogurt parfait layered with berries and granola. Coffee warmed our hands and the day opened gently. After the richness of the night before, this lighter breakfast was exactly right. A moment to pause before stepping back into the world.

I left the resort with a full heart and a renewed sense of gratitude for the magic that lives in these mountains. May you find your own quiet joy this season. Stay safe and enjoy the holidays.

A Winter Staycation at Sunriver Resort: Culinary Magic, Hidden Warmth and Holiday Light