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.
November - Charcuterie
Sunday, November 24th - 3:30 to 7:30 PM - $195 (class and dinner)
Monday, November 25th - 5:30 to 7:30 PM - $85 (class and wine only)
With the Holidays just around the corner, November is a great month to perfect an at-home charcuterie. We’ll discuss the historical aspects of charcuterie, with a focus on gallantines, ballotines, terrines, pates and rillettes - all types of charcuterie that can be executed at home. Preparation will include a simple country style pate, pork rillette and vegetable terrine that will satisfy any charcuterie expert.
Sunday, December 15th - 3:30 to 7:30 PM - $195 (class and dinner)
Monday, December 16th - 5:30 to 7:30 PM - $85 (class and wine only)
All that the rain brings and more…This month we’re focusing on mushrooms. Our Farm-to-Table Chef and Educator is an expert forager and will introduce you to local, foraged mushrooms and discuss cultivated species, as well as proper cleaning and storage techniques.
Sunday, January 19th - 3:30-7:30 - $195 (class and dinner)
Monday, January 20th - 5:30-7:30 - $85 (class and wine only)
January is the perfect time to learn more about the great local seafood found in the Bay Area. The harvesting, processing, and consuming of seafoods are ancient practices but we’ll teach you all the modern ways of discovering the diversity and flavors found in our local waters. This Workshop will include cleaning & cooking Dungeness crab, oysters, clams and whole fish.
Sunday, February 16th - 3:30-7:30 - $195 (class and dinner)
Monday, February 17th - 5:30-7:30 - $85 (class and wine only)
With a chill still in the air, February is the ideal month to curl up with some homemade soups. Stocks and sauces play an important role in the culinary world. The ability to create delicious stocks will be your ticket to deep, rich flavor. We’ll teach you the proper techniques required in making outstanding stocks and sauces that will open a whole new world of cooking sophistication.
Sunday, March 23rd - 3:30-7:30 - $195 (class and dinner)
Monday, March 24th - 5:30-7:30 - $85 (class and wine only)
This March we kick off pasta month with an introduction to handcrafting homemade pasta. Gather around the table as we talk about the history and innumerable shapes and sizes of this multipurpose food delight. We will walk through a simple dough recipe that can be applied to a variety of delectable dishes.
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.