Long Meadow Ranch Winery invites you to join us for engaging and unique Kitchen Workshops at Long Meadow Ranch. Led by our Farm-to-Table Educator and Chefs, students will learn about seasonal and local products with an emphasis on those coming straight from our gardens.
A true farm-to-table experience, each class begins with a tour of our Main Street experimental garden, giving students a snapshot of our organic 10 acre farm that supplies Farmstead Restaurant. Participate in discussions involving the history, health benefits and practical uses of local ingredients. Our educational and hands-on approach will leave each student feeling empowered to re-create the experience at home.
Each class includes Long Meadow Ranch’s award-winning wine, an embroidered LMR apron and a collection of recipes. The Instruction-only Workshop, will last two hours, and include samplings of the items created. For those of you looking to extend your time with us, a three course, wine-paired lunch showcasing the dishes prepared together, will follow the instruction portion for our Sunday Workshop. The Sunday Workshop will last four hours.
To reserve, call 707.963.4555 x7105 or email us.
Sunday, April 27th - 3:30-7:30 - $195 (class and dinner)
Monday, April 28th - 5:30-7:30 - $85 (class and wine only)
April is a great month to focus on all the incredible vegetables that come straight from our Rutherford Estate. Touring through our Main Street Gardens, you’ll be invited to forage for fresh ingredients that we’ll later use for your workshop. This class will embrace our truly farm to table philosophy.
Sunday, May 18th - 3:30-7:30 - $195 (class and dinner)
Monday, May 19th - 5:30-7:30 - $85 (class and wine only)
What May would be complete without celebrating the woman who taught us all the basics of cooking? Join us as we approach desserts from both a savory and sweet perspective. Unique and easy to prepare desserts involving chocolate, dairy and fruit will be among the topics.
Sunday, June 22nd - 3:30-7:30 - $195 (class and dinner)
Monday, June 23rd - 5:30-7:30 - $85 (class and wine only)
We’ll be using all that June sunshine to highlight everyone’s favorite outdoor activity: Barbequing. Using the bounty from our Long Meadow Ranch Garden’s we’ll explore simple to execute techniques related to open fire cooking, including breaking down small animals, cuts of beef and fish. Grilled pizza will make an appearance, so this class is not to be missed.
Sunday, July 20th - 3:30-7:30 - $195 (class and dinner)
Monday, July 21st - 5:30-7:30 - $85 (class and wine only)
We’ll need some new and exciting cocktails to cool down from the heat of July. The summertime offers a wide array of local botanicals, fruits and herbs that take making cocktails to a whole new culinary level. This workshop will investigate some classics and explore new delights sure to become a favorite.
Sunday, August 17th - 3:30-7:30 - $195 (class and dinner)
Monday, August 18th - 5:30-7:30 - $85 (class and wine only)
We’re getting primal in August. Whole animal butchery is an ancient tradition and one that we embrace at Long Meadow Ranch. You’ll experience first-hand the historic art of butchering as we turn our quaint space into a Butcher Shop.
Sunday, September 21st - 3:30-7:30 - $195 (class and dinner)
Monday, September 22nd - 5:30-7:30 - $85 (class and wine only)
In September we’re exploring the tomato. This wonderful fruit has a unique history and we’ll discuss it’s popularity, the impact of genetic engineering and the return to heirloom varieties. With literally tons of tomatoes coming straight out of our Rutherford Estate, we’ll prepare familiar and not so familiar tomato dishes using varying techniques.
Sunday, October 19th - 3:30-7:30 - $195 (class and dinner)
Monday, October 20th - 5:30-7:30 - $85 (class and wine only)
October is a great month for pickling and preserving all the bounty from your summer garden. Capturing the essence of what was once a necessity for survival, this class will transform raw ingredients into delicacies. We’ll discuss and learn the art of preservation while focusing on salt-curing, drying, pickling and canning.