THE BEET: news & notes from the ranch

June 2017


The Chef’s Table at Farmstead is an elegant communal dining experience hosted by our Estate Chef at the historic Logan Ives House. We begin the experience with a walk through our culinary gardens to show you what is growing on a much larger scale at our Rutherford Estate and give you a sneak peek into what you might find on your plate. The experience culminates at a shared table with our award winning wines and a menu that you will not forget. That is a promise.

A very different experience than dining at our restaurant at Farmstead, the set menu at Chef’s Table features technique- and ingredient-driven dishes that take patience and precision to execute. To demonstrate the attention to detail that goes into these dishes, we asked Aaron, our estate chef, to walk us through one of them: English Peas with sprouted legumes and a farm egg. Sounds simple enough, right? Well, buckle up to see what goes into making this beautiful expression of Long Meadow Ranch.

The main components of this dish:
peas, an egg yolk, and sprouted legumes.

In a wide mouth bowl, spoon a tablespoon of yogurt onto the bottom…

… then gently spoon pea juice around the yogurt to cover the bottom of the bowl.

In a small bowl, combine 10g peas, 10g sprouts, 10g pickled ramps, 10g rye bread crumbs, 10g puffed rice, and 6g crispy shallots.
Toss with olive oil and season with Maldon (or other) flake salt.
Pile on top of the yogurt.

With your fingers, make a little nest in the middle of the pea mixture for the yolk. Gently place the egg yolk in the nest.

Season with a sprinkle of Maldon (or other) flake salt...

… garnish with sweet pea flowers, chive blossoms or any other edible flower...

… a drizzle of Limonato organic olive oil...

… and, finish the dish off with a few grates of
Mojama (salt-cured tuna).

If this doesn’t impress your guests, we don’t know what will!
The steps seem simple enough, right?
Well, check out the recipes below to see just how much our chefs put into preparing the dishes for Chef’s Table.
This one dish has 10 recipes!

You'll note that these recipes use weight as the unit of measurement. Most professional chefs prefer weight, because it is a more accurate form of measurement. If you decide to try this recipe and you don't have a scale, you can use an online converter to get the measurements in cups and spoons. 

English Peas
with sprouted legumes and a farm egg
Recipe Courtesy: Aaron Marthaler, Estate Chef
Serves 4

pair with LMR 2015 Sauvignon Blanc

Yield 4 servings

62.5g Greek yogurt
.25g cumin
.25g coriander
5g lemon juice

Mix everything.

English Peas
Yield 4 servings

200g English peas

Remove the peas from their pod; reserve the pods for juicing. Blanch the peas in salted boiling water for 30-45 seconds and shock in an ice bath. Split and remove the little white germ growing out of the pea with your fingers.

Pea Juice
Yield 4 servings

250g English pea pods
Xanthan gum

Special equipment: juicer, blender

Using a juicer, juice the pea pods. Strain the juice into a bowl through a fine mesh strainer and let the starch settle to the bottom. Decant the juice off the top and discard the starch. Weigh the juice and measure .3% by weight of xanthan gum. Put the juice in a blender and slowly add the xanthan gum to hydrate for 2 minutes. Remove all of the air bubbles by placing the juice in a sealed container inside the chamber of a vacuum sealer.

Pickled Ramps
Yield 50 servings

50g ramps, tops and roots trimmed
100g water
50g champagne vinegar
50g sugar
Maldon salt

Special equipment: immersion circulator

Combine the water, champagne vinegar, sugar, and salt in a bowl. Put the ramps and pickling solution into a vacuum seal bag and seal. Cook with an immersion circulator at 85°C for 1 hour. Transfer to an ice bath and cool. Cut the ramps into thin slices and reserve in the pickling solution.

Rye Bread Crumbs
Yield 4 servings

200g rye bread
Prato Lungo organic extra virgin olive oil

Special equipment: dehydrator

Remove and discard the crust from the bread, dice, and dehydrate for 2 days. We use a dehydrator set on low, but you could let it sit out, uncovered, for two days. Break up the bread with the bottom of a sautée pan, then pass through a perforated pan to make uniform sized crumbs. Use a fine mesh strainer to remove any fine crumbs. Measure 30 grams of olive oil to every 100 grams of rye bread crumbs. Heat a large sauté pan over medium heat, add the oil and bread crumbs, stirring constantly, until the crumbs are browned. Cool the crumbs on a sheet tray.

Puffed Rice
Yield 4 servings

50g wild rice
2qt canola oil

Heat canola oil to 450°F in a large, heavy pot. Fry the wild rice until golden brown. Remove rice with fine mesh strainer and drain onto a paper towel lined sheet tray and season with salt. (these are not mealworms!)

Crispy Shallots
Yield 4 servings

2 large shallots
All purpose flour
2qts canola oil

Special equipment: mandoline

Using a mandolin, thinly slice shallots. Toss the shallots in flour and remove any excess flour with a strainer. Deep fry the shallots in a heavy pot at 300°F until golden brown. Drain onto a paper towel lined sheet tray and season with salt.

Sprouted Legumes
Yield 4 servings

50g of assorted radish, lentil, mung bean, and pea seeds

In a shallow dish, pour water over the seeds with enough water to cover one inch. Soak the seeds in water at room temperature overnight. Rinse the seeds and place on a sheet tray lined with a linen towel. Let the seeds sprout for 3 days, rinsing them once a day, then refrigerate.

Egg Yolk
Yield 1 yolk per serving

Farm egg yolks
Prato Lungo organic extra virgin olive oil

Special equipment: 1.5oz vial (wider than an egg yolk), immersion circulator

Add 10 grams of olive oil to the vial. Separate egg yolks from the whites (discard or save the whites for another use) and slide the yolk into the small olive oil-filled vial. Cook the yolks at 64°C with an immersion circulator for 1 hour.

Yield 1¼ lbs

2 lbs Ahi tuna loin
1½ lbs salt
25g cumin
25g fennel

Mix cumin, fennel and salt in a medium bowl. Completely pack the tuna in the salt mixture for 2 days. Rinse the loin. Wrap the tuna in cheesecloth and tie with butcher’s twine using continuous knots (just like you would tie a roast). Leave the ends long and hang it from a rack in the refrigerator for 4 months or until it is dry enough to grate.


Eric Mendoza

What is your role for Long Meadow Ranch (LMR)?
My role for Long Meadow Ranch is Sous Chef. I ensure the quality production of our food, develop new items and promote morale.

How long have you been working with LMR?
It will be one year this September!

What has been your favorite project at LMR?
Finding fun things to ferment.

What do you wish other people knew about LMR?
That we are not just a restaurant. There are so many facets to the company, from honey production to raising cattle.

Tell us how you got into cooking. Was it a natural fit from the start or did you take various avenues before landing in the field?
I got into cooking because I love to eat! It fit pretty well for me, although I learned quickly after culinary school how little I knew. I started in the F&B industry by working as a pizza delivery guy, helping make pizza and prep.

What kind of trends are you seeing in the food industry?
Trends I see are a call back to healthy, organic, simple cooking; a loss of the white table cloth style of service. Also, there is an over saturation of bad restaurants. Diners need to support the pure artisans and restaurants using well sourced product.

What inspires you?
Seeing an ingredient and wanting to transform it into something new and delicious.

Best vacation you have ever taken?
Vietnam. Amazing food, inexpensive and the local’s are incredibly friendly.

Red or white wine?
If it’s hot out, white.

Bike or motorcycle?
Bike. Or the vespa in Vietnam.

Sushi or pizza?
Tough to resist melted cheese. Can’t say no to unagi...

iPhone or Android?
Android. Can’t take iPhone’s approach to backwards compatibility.

Mountains or ocean?
Mountains means I can snowboard.


Enjoy with a crisp, cool glass of LMR Sauvignon Blanc

Summer Squash "Carpaccio"
with basil, arugula, san joaquin gold aged cheddar,
and prato lungo organic extra virgin olive oil

Recipe Courtesy: Kipp Ramsey
Serves 4-6 people

2-3 medium sized summer squash (zucchini, zephyr, crooked neck, etc)
Prato Lungo organic extra virgin olive oil
1 lemon
1/2 cup arugula or any spicy green
1 ea squash blossom, optional (stamen removed)
Basil plushes for garnishing (we used opal and thai)
Basil purée (recipe below)
4 oz San Joaquin Gold Cheddar or similar hard cheese (Grana Padana or Parmigiano Reggiano)
Maldon or other flake salt
Fresh ground black pepper

Using a Japanese mandolin, slice the squash paper thin and lay flat on a sheet tray. Season with flake salt, extra virgin olive oil, and a squeeze of lemon juice to "marinate" and tenderize the squash. (This can also be done directly on the serving plate, but laying them out on a tray will assure that the squash is evenly seasoned.)

After about 5 minutes of marinating, arrange the squash on your desired serving plate. Top with arugula, torn basil, and squash blossom, then drizzle with basil purée. Using a peeler, shave the cheese over the top and finish with cracked black pepper and more extra virgin olive oil, if desired.

Basil Purée

1 tsp garlic
2 c basil
1/2 cup Prato Lungo organic extra virgin olive oil

Pulse garlic and basil in a food processor while slowly adding the olive oil until it forms a rough, textured sauce. If you prefer to make this purée into a pesto, just add pinenuts and parmesan cheese to the food processor. 

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