August 19th, 2011, St. Helena, CA
The Celebrity Chef Tour is partnering with Long Meadow Ranch Winery to create a “Whole Beast Feast”, complete with wine pairing, featuring some of the nation’s most-renowned whole animal chefs. Chef Stephen Barber and Long Meadow Ranch Winery & Farmstead will host Celebrity Chefs John Currence of City Grocery, Oxford MS; Michael Sullivan of Blackberry Farm, Great Smokey Mountains, TN and Chad Colby of Osteria Mozza, Los Angeles, CA. The meal will include whole beasts; pork, lamb and Long Meadow Ranch grassfed Highland beef cooked over open wood-fire accompanied by LMR farm-fresh produce, eggs and extra virgin olive oils. The evening begins at 6pm with a reception of passed hors d’oeuvres and an opportunity to watch the chefs at work. A multi-course feast will follow, expertly paired with Long Meadow Ranch wines. On hand will be Long Meadow Ranch Winery’s host Vintner Chris Hall and renowned sommelier Dan O’Brian of the Michelin-starred, San Francisco restaurant Murray Circle. Throughout the evening guests will have the opportunity to meet with the chefs and wine experts, ask questions and get a true “behind-the-scenes” glimpse of the culinary world. It will be an extraordinary evening; not to be missed.
Since 2004, the Celebrity Chef Tour has been recreating the “once-in-a-lifetime” experience
of dining at the historic James Beard House in New York City, by featuring the nation’s
greatest culinary talent in markets across the country. Attending this event goes well beyond
an amazing evening of wine and food. The Celebrity Chef Tour benefits the James Beard
Foundation, whose mission is to “celebrate, preserve and nurture America’s culinary heritage
and diversity…” To date, the Celebrity Chef Tour has raised over $900,000 for the James
This extraordinary event takes place on Saturday, September 17th at 6:00 pm. Tickets
are $175.00 per person (inclusive of tax and gratuities). Long Meadow Ranch Winery
and Farmstead is located at 738 Main street, St. Helena, CA. To purchase tickets, visit
www.celebritycheftour.com, www.longmeadowranch.com or call 707 963 4555 x1.
About Celebrity Chef
John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother's travels with his father during his childhood, combined with the family's several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home.
Currence's first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico, though he saw his first restaurant job while in school at UNC where he started washing dishes at Bill Neal's Crook's Corner. An immediate fascination with the business prompted several supplemental jobs (baking bread at an Italian restaurant, butcher shop at a local grocery store, cutting salmon and bluefish at a local smokehouse, etc.). He worked his way up through the Crook's kitchen and after three years, Currence returned to New Orleans at the behest of a high school friend, Larkin Selman, to open Gautreau's, where he worked as Selman's sous chef. After several years, Currence moved on to the Brennan family of restaurants to help open Bacco before finally settling in Oxford in 1992 and opening City Grocery. In the time since, the City Grocery Restaurant Group has seen a number of openings, including Nacho Mama's, Kalo's, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar.
Currence was recipient of both Restaurateur of the Year and Chef of the Year awards from the Mississippi Restaurant Association in 1998. In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival's Iron Chef Challenge.
About Celebrity Chef
Michael Sullivan is the Charcutier (or Butcher) at Blackberry Farm in the foothills of the Great Smokey Mountains. He creates sausages from foothills ingredients, while his salami deploys local muscadine wine, sorghum and spice berries. Michael learned about the importance of passion from his father, a baker who was overjoyed to wake before dawn and never lost his excitement for how each day's yeast was different from the previous day's.
Sullivan assumed that the joy he took in preaching and caretaking meant that he was born to minister. By his early thirties, he left the church, moved his family to upstate New York and attended the Culinary Institute of America while continuing to work full-time at restaurants, then apprenticed himself to sausage makers who, like he, experienced their work as pork art and a form of living history.
"I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine." Michael has worked in the kitchens at Blackberry Farm since 2004, and specifically with our meat curing program since 2007
About Celebrity Chef
A Los Angeles native, Chad Colby is the Executive chef of Mozza Scuola. A unique culinary operation, Colby enjoys teaching pizza, pasta, and butchery classes as well as preparing and presenting family style meals out of his demonstration kitchen. These classes and dinners have recently been featured in the New York Times, NPR Marketplace, and Angelino Magazine. Colby was the 2011 winner for Cochon 555 LA, a snout to tail, heritage pig competition.
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About Long Meadow Ranch Winery & Farmstead
Long Meadow Ranch Winery & Farmstead is a sustainable food, wine and agricultural center located in St. Helena, the heart of the Napa Valley. A local gathering place and Napa Valley destination, the multi-use location is anchored by the historic Logan-Ives House at Long Meadow Ranch Winery, as well as Farmstead restaurant, wine flavor and vegetable gardens, a seasonal farm stand, a floral design shop, and a variety of unique event spaces.
This exciting destination offers an array of experiences for lovers of local food and wines, including distinctive full-circle farming tours, wine and estate olive oil tastings, and paired lunch offerings; fresh farm-to-table dining; private ranch excursions; customized event venues and services; and engaging educational experiences that underscore Long Meadow Ranch’s time-honored motto of “Excellence through Responsible Farming.”
Bolstered by the belief and dedicated practices that world-class products can be produced using sustainable, organic farming methods, Long Meadow Ranch does not use herbicides or pesticides, and its products are organically grown and certified by the California Certified Organic Farmers.
Long Meadow Ranch Winery & Farmstead is located at 738 Main Street in St. Helena. The historic Logan-Ives House at is open from 11 AM to 6 PM daily. Farmstead restaurant is open for lunch and dinner seven days a week from 11:30 AM to 9:30 PM.
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Colleen Gallagher (Colleen@GlodowNead.com)
or Melissa Crawford(Melissa@GlodowNead.com)
at Glodow Nead Communications,