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X-WR-CALDESC:Events for Long Meadow Ranch
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DTSTART;TZID=America/Los_Angeles:20260828T183000
DTEND;TZID=America/Los_Angeles:20260828T213000
DTSTAMP:20260430T031538
CREATED:20260413T194940Z
LAST-MODIFIED:20260413T203635Z
UID:13208-1787941800-1787952600@www.longmeadowranch.com
SUMMARY:LUCAS MCKINNEY | JOSEPHINE’S GULF COAST TRADITION | LIVE FIRE DINNER
DESCRIPTION:LUCAS MCKINNEY | FARMSTEAD LIVE FIRE DINNER\nJosephine’s Gulf Coast Tradition\nFRIDAY\, AUGUST 286:30 – 9:30 PM \nJoin us at Farmstead for an unforgettable summer of searing\, sipping\, and savoring. \nFarmstead Live Fire Dinners immerse you in the best of farm-to-table dining\, offering unparalleled opportunities to engage with talented chefs as they craft delicious dishes over the live fire pit. Experience the warmth of community as you gather around our communal table and indulge in family-style courses intentionally paired with organically grown wines. These evenings are more than just dinner; they’re unforgettable culinary journeys that celebrate the freshest ingredients and the artistry of cooking. \nOur guest chefs will work alongside Executive Chef Stephen Barber and our entire culinary team to roast\, smoke\, and sear a farm-to-table family-style feast served right from the flames and thoughtfully paired with Long Meadow Ranch wines. \nLucas McKinney | Josephine’s Gulf Coast Tradition | Houston\, Texas \nLucas McKinney had a familial bond with Gulf Coast seafood long before he ever called himself a cook. Raised in Southern Mississippi and shaped by time spent in Biloxi’s fishing camps\, McKinney’s earliest culinary education came from charter boat cookouts and catch-and-clean suppers. While taking classes at Ole Miss\, he got his start at The Second Line in Oxford\, Mississippi in 2014\, where his mentor\, Chef Kelly English\, encouraged him to pursue cooking professionally. From there\, he trained under Chefs John Currence and Vishwesh Bhatt at City Grocery and Snackbar before heading to Houston in 2018 to join Rising Stars alum Chris Shepherd’s team at Underbelly Hospitality. He was promoted up the ladder at Hay Merchant before becoming a company-wide tournant. McKinney helped open five Underbelly restaurants in one year\, sharpening his skills in menu development\, butchery\, and kitchen leadership.  \nAfter some back and forth between Texas and Idaho\, McKinney opened Josephine’s in 2023—a seafood restaurant named after his great-grandmother and draped in the bounty of the Gulf. Located in Midtown Houston\, the space is filled with artifacts\, like cast net needles and oyster factory photographs\, that depict McKinney’s connection to the long line of blue-collar seafarers from the region he calls home. At Josephine’s\, he brings that legacy to life through ingredient-forward\, unadulterated cooking from the Third Coast\, plating redfish on the half shell alongside Matagorda Bay oysters and marinated blue crab fingers. Beyond the plate\, McKinney prioritizes local\, sustainable sourcing\, promotes a positive staff culture\, and supports organizations like the Southern Smoke Foundation\, the Galveston Bay Foundation\, and Shuck Cancer. Through Josephine’s\, McKinney has become a champion of Gulf Coast hospitality and seafood\, from fin to gill. \nDate: Friday\, August 28 \nTime: 6:30 – 9:30 PM  \nLocation: Farmstead \nEvent Schedule\n6:30 PM – Cocktail Hour \n7:00 PM – Live Fire Dinner \nLive Guest Tickets\nAdults | $250 per guest + tax \nIf you’re an LMR Corral Club Member\, please call guest services (707.963.4555) to receive your preferred pricing for this event. Not a member? JOIN \n\n\n\nThis series benefits the Timothy W. Hall Foundation. Since 1997\, the foundation has been dedicated to supporting innovative programs in arts and sciences\, including school gardens\, animal husbandry projects\, and music curriculum. \n\nMENU\nBEEF PATTIESpineapple pique \nHOG ISLAND SWEETWATER OYSTERS ON THE HALF SHELLguava puree\, pickled jalapeño\, coconut and lime foam \nLMR BEEF SUYAsuya skewer\, peanut\, onion \n  \nPLANTAIN CHIPScoconut cream\, haitian callaloo\, mango calypso \nALBACORE CEVICHEsour orange\, peanuts\, sweet peppers\, taro chips \nPINK PINEAPPLEpassion fruit\, basil\, aji amarilllo \n  \nJERK CHICKENtomato choka \nWEST INDIAN CURRYlamb\, potatoes\, cabbage \nGUYANESE-STYLE ROTI \nPEPPER RICE \nSALADU NEBBE \nSWEETIES fried sweet plantains \n  \nTRES LECHEScoconut\, roasted white chocolate \n\nThis event is proudly fueled by Axe & Kindle kiln-dried firewood\, trusted by chefs for its clean\, consistent burn and bold flavor.
URL:https://www.longmeadowranch.com/event/lucas-mckinney-josephines-gulf-coast-tradition-live-fire-dinner/
LOCATION:Farmstead Restaurant\, 738 Main Street\, Saint Helena\, CA\, 94574\, United States
CATEGORIES:Guest Chef
ORGANIZER;CN="Long Meadow Ranch":MAILTO:visit@longmeadowranch.comc
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DTSTART;TZID=America/Los_Angeles:20260918T183000
DTEND;TZID=America/Los_Angeles:20260918T213000
DTSTAMP:20260430T031538
CREATED:20260127T204917Z
LAST-MODIFIED:20260406T204403Z
UID:13152-1789756200-1789767000@www.longmeadowranch.com
SUMMARY:JOHAN JURESKOG | AG\, ROLFS KOK + ROLFS HAV | LIVE FIRE DINNER
DESCRIPTION:JOHAN JURESKOG | FARMSTEAD LIVE FIRE DINNER\nAG\, JURESKOGS\, ROLFS KOK\, + ROLFS HAV  \nFRIDAY\, SEPTEMBER 186:30 – 9:30 PM \nJohan Jureskog\, also known as “The Meat Chef\,” is back for another iconic and unforgettable showing on the Farmstead Lawn. Hailing from Stockholm\, Sweden\, Jureskog brings an invigorating energy and unique\, yet traditional Swedish menu stateside that we are lucky to experience. \nJureskog’s restaurant\, AG\, is number nine on the list of the World’s Best Steak Restaurants. “…AG is not simply Sweden’s best steak restaurant – it is one of Europe’s most complete meat destinations and ranked within the Top 10 of our list. With Johan Jureskog at the helm\, curating one of the continent’s most refined beef selections\, the restaurant is a testament to how far passion and precision can go when they are given the room to burn.” \nJohan Jureskog | AG\, JURESKOGS\, ROLFS KOK\, + ROLFS HAV | Stockholm\, Sweden \nJohan Jureskog\, who decided to become a chef at the age of fourteen\, graduated as the top student at a culinary career high school. In 2003 he took over the legendary restaurant Rolf’s Kök in Stockholm after having worked at several Guide Michelin star restaurants in France and Sweden. As a member of the Swedish National Cooking Team during a decade\, Johan has won both the Culinary World Championships and the Culinary Olympics. In 2011 Johan opened his second restaurant\, AG\, which made him an internationally acclaimed “meat chef”. AG has won Beringer’s Meat Restaurant of the Year three times in a row and it is on the list of the world’s ten best meat restaurants. Johan Jureskog is also a TV-chef with over hundred television appearances. In his most recent TV-show\, Johan travels across USA to find and cook the world’s best burger. Johan Jureskog’s general cooking philosophy nowadays is all about simplicity and the quality of the produce. \nOur guest chefs will work alongside Executive Chef Stephen Barber and our entire culinary team to roast\, smoke\, and sear a farm-to-table family-style feast served right from the flames and thoughtfully paired with Long Meadow Ranch wines. \nDate: Friday\, September 18 \nTime: 6:30 – 9:30 PM \nLocation: Farmstead \nEvent Schedule\n6:30 PM – Cocktail Hour \n7:00 PM – Live Fire Dinner \nLive Guest Tickets\nAdults | $250 per guest + tax \nIf you’re an LMR Corral Club Member\, please call guest services (707.963.4555) to receive your preferred pricing for this event. Not a member? JOIN \n\n\n\n\n\n \n\nThis series benefits the Timothy W. Hall Foundation. Since 1997\, the foundation has been dedicated to supporting innovative programs in arts and sciences\, including school gardens\, animal husbandry projects\, and music curriculum. \n\nMENU\n“BLODPUDDING”classic swedish blood pudding with lingonberry cream \nAquavit Negroni and Garden Picknicka Spritz \n  \nSWEDISH S.O.S.four types of herring\, crispbread\, butter\, new potatoes \nLMR Chardonnay\, Anderson Valley \n  \nGRILLED FLINTSTONEcrème fraîche\, porter-cured beef tenderloin\, vendace roe\, grated egg yolk \nBEEF SHANK “MJÖLNIR”osso buco sauce\, creamy polenta\, gremolata \nLMR Pinot Noir\, Anderson Valley \n  \nJOHAN’S FAMOUS BEEF TASTINGgrass-fed lmr\, snake river farms\, bryan flannery 100-days dry-aged\,jimmy nardello peppers \nLMR Cabernet Sauvignon EJ ChurchLMR Merlot EJ Church \n  \nSUMMER PUDDING dulce de leche\, warm fresh strawberries\, vanilla ice cream \nLMR Late Harvest Chardonnay Spritz
URL:https://www.longmeadowranch.com/event/johan-jureskog-ag-rolfs-kok-rolfs-hav-live-fire-dinner-26/
LOCATION:Farmstead Restaurant\, 738 Main Street\, Saint Helena\, CA\, 94574\, United States
CATEGORIES:Guest Chef
ORGANIZER;CN="Long Meadow Ranch":MAILTO:visit@longmeadowranch.comc
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