Long Meadow Ranch

Long Meadow Ranch Wines and
Farmstead Chef Sheamus Feeley Featured at
James Beard House in New York City

May 17, 2010, St. Helena, CA 

Long Meadow Ranch announced today that its wines as well as foods prepared by Farmstead restaurant chef Sheamus Feeley are being featured at the famed James Beard House in New York City on Wednesday, May 19th.

Farmstead restaurant
James Beard House
New York City
May 19, 2010

by Chef Sheamus Feeley

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

Caramelized Beets
with Goat Cheese and Greens

Long Meadow Ranch
Sauvignon Blanc 2008

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

Long Meadow Ranch
Peter’s Vineyard
Sangiovese 2006

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

LMR Ranch House Red 2007

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

The evening event titled, "Farm, Ranch, and Vineyard to Table," marks chef Feeley's first appearance at the renowned venue. The menu will feature the ingredient-driven food from Farmstead restaurant as well as the produce and wines from Long Meadow Ranch. Long Meadow Ranch proprietor, Chris Hall, will lead a discussion about the wines and LMR's full ciricle approach to farming. The $165 per person experience is sold out.

This James Beard dinner marks the fourth time Long Meadow Ranch wines have been featured at the James Beard House. Previous events have featured LMR wines and food prepared by chefs Christopher Maher, Pilar Sanchez, and Charles Dale. Feeley will now join these three chefs in Long Meadow Ranch's Menu Hall of Fame.

Feeley is from a multi-generational farming family and began working for his father, a classically trained chef, at age fifteen. By eighteen, his father encouraged Feeley to work for Milanese chef, Andrea Frizzi.

Following a stint in Peru and other culinary adventures, Feeley took a position with Wolfgang Puck and later opened Sacre Blue as the chef de cuisine with Don Gragg of Gramercy Tavern and Chez Panisse. He has also worked in France with Chef Michele de Mateis and was a chef/owner of Mateo Restaurant in Boulder, Colorado. He was most recently executive chef/research and development for Hillstone Restaurants where he had direct responsibility for Rutherford Grill, one of Napa Valley’s most successful restaurants.

Feeley's food is now featured at Farmstead restaurant which anchors a new destination location in St. Helena, CA. The Farmstead’s farm-to-table menu highlights fresh local and regional ingredients, including many from Long Meadow Ranch, and also features the sustainably produced wines from Long Meadow Ranch and other international artisanal winegrowers.

Ted, Laddie, and Chris Hall, proprietors of Long Meadow Ranch, have created Long Meadow Ranch Winery & Farmstead, a sustainable food, wine and agricultural center in St. Helena, the heart of the Napa Valley, which serves as a local gathering place and Napa Valley destination. In addition to Farmstead restaurant, it features Long Meadow Ranch Winery’s new tasting room, as well as wine flavor and vegetable gardens, a seasonal farm stand, and an organic nursery.





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Long Meadow Ranch Winery & Farmstead is located at 738 Main Street in St. Helena. The tasting room for Long Meadow Ranch Winery in the historic Logan-Ives House is open from 11 AM to 6 PM daily. For more information, please visit www.longmeadowranch.com. Farmstead restaurant is open for lunch and dinner seven days a week from 11:30 AM.  Reservations can be made by calling the Farmstead restaurant at (707) 963-9181 or via Open Table.

Media contacts:
Colleen Gallagher (Colleen@GlodowNead.com), Glodow Nead Communications, (415) 394-6500