Bartenders are reimagining drinks with an assist from the kitchen, and the trend isn’t going away anytime soon. Plus:

Yes, Cocktails Are Getting More Savory. Here’s Why.

If you’ve been to a bar recently, chances are you’ve seen a culinary-inspired cocktail on the menu. These are the drinks loaded with savory ingredients straight from the kitchen like herbs, cheese, broth, crackers and even mushrooms, modeled after popular food dishes and deconstructed in your glass.

New York City bars have been serving up these savory sips for a minute at places like Double Chicken Please, where they take iconic dishes (such as the Waldorf Salad) and craft it into a drink with similar flavors. Bangkok Supper Club has a Fish Sauce cocktail made with, you guessed it, fish sauce, napa cabbage broth and gin. But it’s not just the Big Apple making a meal out of your cocktails.

Ski-Touring the Southern Wallowas, the “Swiss Alps of Oregon”

Three hours north of Boise and six south of Spokane, the little-known ranching town of Halfway, Oregon is the gateway to one of the last hidden skiing gems in the country: the Southern Wallowas.

The lesser-known mountain range garnered the nickname “the Swiss Alps of Oregon” for its jagged peaks and deep valleys, though it’s overshadowed by the Cascades to the west, the Bitterroots to the north, the Sawtooths to the east and Wasatch to the south. A full day’s drive from the coastal hubs of Seattle and Portland, the Wallowas are just remote enough to keep most skiers away, if they even know about them at all.

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