Adam Kim, Director of Destination Operations
Adam oversees operations at Farmstead, which include the restaurant, general store, cafe, and events, in addition to the hospitality destinations for our Mayacamas Estate winery and our Anderson Valley tasting room.
How long have you been with Long Meadow Ranch?
9 years. I started in 2010. We opened Farmstead two months after I started.
How did you get your start in the industry?
I actually went to school for psychology and my plan was to move to Los Angeles for graduate school, but work took me in a different direction. I was working in restaurants along the way to help pay for school. I worked all over the valley - Auberge du Soleil, Redd, FARM at Carneros - it just ended up that food and wine was where I was headed instead of talking to people sitting on a couch.
What aspect of this industry interests you?
Making people happy is what it comes down to. Through our hospitality, it’s about taking a product that people really enjoy whether it’s quality service or excellent food and telling a story. At Long Meadow Ranch, that story is all about full circle farming and family.
I feel a personal connection to that because my mother came from a farming family in Korea. Her father was a successful businessman, selling seeds and farm equipment. She's always been an avid gardener and loves to cook, so part of my childhood was her passing on her knowledge to me. Even before you had to label things organic, she knew that was the way to farm and that was how you raise the food that you eat. Those were values that she already impressed on me so it was kind of natural to come here and talk about organic farming, which has become so much more important to people now - the idea that you need to know what's on your plate.
What’s your favorite annual event at Farmstead?
The Easter egg hunt has been a long time tradition here. It’s a big event for our local community and it’s great to see a lot of families, everyone dressed up in their Sunday best. I arrive at Farmstead early to help hide all the eggs, but I bring my three kids later. I’m always sure to stash a few eggs in my pockets, because if the kids don’t find one you can place them - it reduces the amount of crying.
What are you looking forward to this year?
Summertime! The dishes in the restaurant are at their most vibrant color with tomatoes and corn being harvested. It’s travel season so there are lots of visitors, and every day is busy.
How has Farmstead evolved over the years?
The greatest evolution has been the increase in programming we have. Farmstead originally opened just as a restaurant and has since added all of these other elements, which allow for people to have a range of experiences. Visitors can come to the restaurant and have a dish with our grass-fed beef but, there’s so much more. Visitors can also wine taste at the General Store, stop by the cafe, or purchase our produce and grass-fed beef and lamb at our Friday Farmers Market. There’s something here for everybody.
At The Table
Chicken and Andouille Sausage Jambalaya
Chicken and Andouille Sausage Jambalaya
2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1½ cups chopped onion
1½ cups chopped celery
1½ cups chopped green bell pepper
3 cloves garlic, minced
3 cups long-grain rice
1 (28-ounce) can diced tomatoes
5 cups chicken broth
2 tablespoons chopped fresh thyme
2 fresh bay leaves
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 tablespoons chopped fresh parsley
Garnish: chopped green onion
- In a large Dutch oven, heat oil over medium-high heat; add sausage and chicken, and cook about 5 minutes or until browned.
- Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
- Add garlic, stirring for about 30 seconds until fragrant.
- Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low.
- Cover, and cook for 15 minutes or until rice is tender.
- Garnish with green onion and parsley.