Long Meadow Ranch

Chef Sheamus Feeley

Executive Chef/Partner
St. Helena, CA

at James Beard House
New York City
May 19, 2010

Passed Hors D'Oeuvres

Potted Pig with Mustard and Celery

Grass-Fed Beef Meatballs with Tomato Marmalade

Butter-Poached Oysters with Herbs and Meyer Lemon

Long Meadow Ranch
Sauvignon Blanc 2008

For the Table

Potato Buns and Cheddar Drop Biscuits

First Course

Caramelized Beets with Goat Cheese and Greens

Long Meadow Ranch
Sauvignon Blanc 2008

Second Course

Mushroom Soup with Morels, Fava Beans, and Poached Pullet Egg

Long Meadow Ranch
Peter’s Vineyard
Sangiovese 2006

Third Course

Seared Grass-Fed Beef with Vella Dry Jack Cheese and Arugula

LMR Ranch House Red 2007

Fourth Course

Smoked Pork with Broccoli di Ciccio, German Butterball Potatoes, and Salsa Verde

Long Meadow Ranch
Cabernet Sauvignon 2005


Griddled Cornmeal Cake with Extra Virgin Olive Oil Ice Cream and Preserves

Long Meadow Ranch Grappa

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