at Long Meadow Ranch
Join us for engaging and unique Kitchen Workshops at Long Meadow Ranch. Led by our experience culinary team of 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 dinner 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.
Customized, Private Workshops available upon request.
September: You say Tomato
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.
October: Pickling and Preserving
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.
Sunday, November 16th - 3:30-7:30 $195 (class and dinner)
Monday, November 17th - 5:30-7:30 $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 galantines, 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 14th: 3:30-7:30 - $195 (class and dinner)
Monday, December 15th: 5:30-7:30 - $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.