Our love of food led us on a journey where we cooked, practiced the art of hospitality, studied the lore of wine, ate and drank. Somewhere along the path we paused, came up for air and questioned where we were headed. We began to look for a different way of relating to what was happening at the table and in the glass. We believed that we would find this farming.
This led to Hiyu; a 30 acre natural farm in the Hood River Valley where we tend vines, raise animals, care for a garden and grow perennial crops. We have been creating a life where each day follows a unique and changing rhythm as we move back and forth from activities in the field, to those in the kitchen and the table.
This past summer we renovated the old packing house that serves as our winery. We placed a kitchen in the middle and built a table that seats 18 to host the dinners. This month we are launching a series of dinners that explore the possibilities for food, wine and related culture in the Columbia River Gorge.
The dinners express our experience living on a farm in the Columbia Gorge. They are a wine class, spontaneous culinary reaction to the harvest that week, celebration of the joy of the table and a reflection on food and wine traditions that illuminate our work here.
We are not wedded to a style or format and the dinners range from formal menu's with many courses and specific wine pairings, to casual, family style affairs with a loose arrangement of wines. We hope to create evenings that transcend the meal. Whenever possible we will recruit musicians, writers and artists that can bring an element beyond cuisine to the experience.
The experience will be presented by Master Sommelier Nate Ready, Chef Jason Barwikowski, China Tresemer and Graham Markel.
We will regularly host collaborative dinners, with other wineries, restaurants, chefs, sommeliers and farms. We want to embrace each compelling opportunity that presents itself.