Gunnar Gíslason and Chad Walsh from Agern in NYC are coming to Hiyu Wine Farm! Founded by Gunnar Gíslason of Iceland's Dill and Noma co-founder Claus Meyer, Agern is a Michelin starred restaurant in New York's Grand Central Terminal. Gunnar will prepare a menu from our early spring fields and other inspiring pacific NW ingredients.
Agern’s wine program is run by the innovative New York Sommelier Chad Walsh. Chad’s work at the Dutch and Agern has redefined what is possible from a North American focused wine list and brought attention to great wines being produced beyond the west coast. Chad is bringing a suitcase of some of his favorite wine to share alongside our own.
Restaurants in the New Nordic Cuisine like Gunnar’s own Dill, Noma and Faviken were huge inspirations for what we are attempting to do in the Columbia Gorge and we’re incredibly excited to see someone from the movement work with our ingredients first hand. There are just 18 seats available for this dinner.