Set in the orchards in the shadow of Mt. Hood, Sakura Ridge, The Farm and Lodge, Hood River’s newest sustainable, luxury bed and breakfast, re-opens for the season come April with new Chef Lia Lira. Lira is a Top Chef alum and chef-owner at Bramble House located on Vashon Island in Washington with over 15 years’ experience working in world-class restaurants in New York City and around the globe. Lira will be focused on creating Sakura’s food and beverage program and support onboarding Sakura Ridge future chefs.

For something special, try the just-released, Four Year Royal Cider from Nashi Orchards. This limited release of just 600 bottles is made with 100 percent Manchurian Crab Apple and aged in neutral French oak. The aging process softened the tannins while intensifying the complex layers of apple, oak and spirits. Bottled from a single barrel with no sugar added. www.nashiorchards.com/store

Sakura Ridge The Farm and Lodge, which began as a modest log home in the middle of orchards in the shadow of Mt. Hood, enters its latest evolution following a full property renovation as Oregon’s newest luxury property. The farm and five-room lodge, which was purchased in 2021 by Cheryl Lubbert and Jim Gerlach of Nashi Orchards, is now open for reservations.

Nashi Orchards celebrates its 10th anniversary with the launch of their first ever, line of non-alcoholic beverages, the “Hana” series. The first release is a sparkling perry made from 100 percent Korean Giant Asian pear juice, with no added flavoring and 120 calories for a 250ml serving. It retails for $12 (750ml) and is now available online, at their Vashon Island location and select retailers in the Puget Sound area.