Dining at the Herbfarm is more than just a meal; it is a culinary journey where guests enjoy multiple gastronomic delights composed of unique and incredible products found in the Pacific Northwest. Founders Carrie Van Dyck and Ron Zimmerman work together to showcase local ingredients in imaginative ways.
The Ingredients | Each year between 12 and 20 uniquely themed nine-course dinners are served and paired with wines to entice and thrill hungry guests. Long-term relationships with local purveyors ensure that only the finest ingredients make it to the table, which is one reason why they have earned local, state and national acclaim including awards like the AAA Five Diamond Rating.

The Beginning | Before dinner begins, guests are invited to peruse the impressive 26,000-bottle wine cellar where thousands of award-winning bottles await their opening night. Later, Carrie gives a short talk about the farm?s origin while leading guests outside to the herb garden. Walking through the garden, she conveys entertaining and informative facts about the herbs and the restaurant?s philosophy on dining.   
The Restaurant | After the tour, patrons are escorted back inside amongst an eclectic array of artwork collected from around the world. The foyer features a fireplace so large that it had to be installed first and the restaurant built around it later. The main dining room exudes country charm featuring old photos, lamps, chandeliers and warm-colored-fabri...