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Smockshop Band


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Our love of food led us on a journey. We cooked, practiced the art of hospitality, studied the lore of wine, ate and drank. 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. 

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 farm and field to those in the kitchen. 

Our journey came full circle in the fall of 2016. We renovated the old packing house that serves as our winery, placed a kitchen in the middle and built a table that seats 18. We are ready to begin sharing our new life at the table.  




We offer three types of food and wine experiences. The Winemaker’s lunch is offered every Saturday and Sunday at noon. Chef Jason Barwikowski and Master Sommelier Nate Ready share six wines and cook a series of dishes to accompany them. This is the most magical way to experience what we create on the farm and the most thoughtful introduction to our wines. 

In the afternoons after lunch we offer a more casual experience inspired by the wine taverns of Austria and Northeastern Italy. This is available for walk-ins without reservations. Please see the tasting room page for more details.  

During a handful of nights each month we host a dinner that allows us to carry our investigation of food and wine into the evening. These dinners are more spontaneous than the lunches and range over a wide array of menu formats from formal set menu’s to rustic family style meals. During these meals we often collaborate with other chefs and winemakers. 

Purchase of tickets on our website is required for wine dinners and lunches. (Click here to explore lunch and dinner tickets)

Each of these meals express our experience of living on a farm in the Columbia Gorge. They are part 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.




The experiences are created by Master Sommelier Nate Ready, Chef Jason Barwikowski, and China Tresemer and we  regularly host collaborative dinners, with other wineries, restaurants, chefs, sommeliers and farms.



When and Where

The meals are hosted in the winery at Hiyu Wine Farm. The lunches begin every Saturday and Sunday at noon. Dinners begin at 6pm on Friday. (Directions here)



Ticket prices include food, wine and service.

Our meals are made from ingredients that are either foraged or sourced directly from the farm. The menu's are inspired by the harvest on the days leading up to the event. Because of this we do not publish menu's prior to the date of the dinner. We are not a restaurant and have limited ability to accommodate dietary restrictions. We may be able to make minor adjustments to the menu, but we are not able to accommodate the dietary restrictions of those with a vegan diet, medical diet, or a broad spectrum of serious food allergies. If you have any questions about dietary restrictions please email us prior to the event at


Please click on the links below to read more about our story and reserve your tickets for one of our Friday night dinners or Saturday and Sunday Lunches.