THE BEET: news & notes from the ranch

Early Fall 2018

Experiences | Faces of LMR | At The Table

Experience Long Meadow Ranch

Before your next visit to Long Meadow Ranch in Napa Valley, be sure to catch up here on our diverse food and wine experiences that showcase our full circle approach to farming.

Mayacamas Estate Experience 

Experience the responsibly farmed and family-owned vineyards that allow us to bring extraordinary flavor and integrity to your table with a visit to our Mayacamas Estate.

This experience starts at the Logan-Ives House at Farmstead, where guests are then whisked away to our winery estate nestled in the Mayacamas Mountains. Guests explore our exquisite mountain vineyards and wine caves where they will have the opportunity to consider our limited-production collection of estate-grown wines. This unique experience includes house-cured charcuterie, cheese, and olives and a tasting of our Prato Lungo Organic Extra Virgin Olive Oil. 

Our Mayacamas Experience is available daily at 10:00am, 1:00pm, and 3:30pm. Book your experience here.

Chef’s Food & Wine Tasting

The chef's food & wine tasting is an elegant experience hosted at the historic Logan Ives House at Farmstead at Long Meadow Ranch. Our culinary team has developed a one of a kind wine pairing experience, featuring an assortment of canapés perfectly paired with our award-winning Long Meadow Ranch wines.

The Chef's Food & Wine Tasting is available every day, 11 AM - 4PM. We recommend advance reservations

Wine & Whiskey Tasting at the General Store

Cozy up to the tasting bar for a flight of our Long Meadow Ranch wines, sip on a glass of small-batch whiskey, or sample our olive oil. The general store has been curated to embody the Long Meadow Ranch experience at home. Our collection of wines, olive oils, and seasonal provisions are made by our artisans. In addition, we have a small selection of provisions and goods crafted by friends from Napa Valley and beyond who support local and sustainable practices.

We welcome advance tasting reservation and walk-ins at our General Store

Chef’s Table 

The chef’s table at Long Meadow Ranch is an elegant, communal dining experience hosted by our Estate Chef at the historic Logan Ives House. This experience begins with a glass of our wine and a guided stroll through the culinary garden for a sneak peek at what is in season and a few of the ingredients you will see on your plate. Guests are then seated at our shared dining room table, where you’ll enjoy a chef-curated set menu. Your host and the estate chef will guide you through each thoughtfully prepared course, prepared using seasonal vegetables from our farm and are perfectly paired with Long Meadow Ranch wines. 

Book your Chef's Table dinner experience  here


If you are looking for something more casual, or just want to stop by for a bite and a glass of wine, our outdoor café offers a selection of house-made pastries, fresh juices, Stumptown coffee drinks, panini and salads, Long Meadow Ranch wines by the glass.

Faces of LMR

Aaron Marthaler

Aaron Marthaler is the Estate Chef at Long Meadow Ranch. Originally from Wisconsin, he came to California to pursue cooking. After many years of working in restaurants, including The French Laundry, Aaron joined the LMR team to curate a one-of-a-kind dining experience at our Chef’s Table.

How did you get your start in cooking?

I started cooking in high school because I needed a job. I didn’t have a passion for it initially, it was just something that I could do while I was in school. Then some chefs I worked for told me that I should go to culinary school and pursue it. They just thought I had a natural ability for it.

Once I started school, my passion for cooking started to grow. I realized there was a lot more to the restaurant industry than I had previously thought. I am a creative, hard-working guy, so the kitchen environment just fit my personality.

How did your career evolve after culinary school?

I did an externship at Postrio in San Francisco, Wolfgang Puck’s restaurant. I also worked in many casual restaurants. After about six years in San Francisco, I moved to Australia. I bought a one-way ticket, I didn’t even have a job. I went to this place that was out in the middle of nowhere hoping I would get this job and I did. I worked for one of the best chefs in the country out there, and that’s when I started to see that extra elevated level of working in a kitchen and producing fine dining cuisine. I fell even more in love with it.

How long have you been the Estate Chef at Long Meadow Ranch?

Two years. It’s a chef’s dream to have access to all the produce and grass-fed beef and lamb that we farm ourselves. The principles here are that we use our vegetables, olive oil, beef and lamb, and all paired with our Long Meadow Ranch wines.

What’s on the Chef’s Table menu right now?

It’s all seasonal. Right now we have tomatoes, cucumbers, melons, summer beans, and peppers. The menu for Chef’s Table is centered around the culinary garden and what is ready for harvest, which varies week to week. I don’t like to repeat recipes from previous seasons, so we’re creating completely different dishes this year than we did last year. Once we’re super happy with one of the dishes we’ve created, and we feel like there’s nothing else we can do with it, we stop serving it and we move on. We like to continually push ourselves.

What inspires your recipes?

We do a lot of research and development. Basically, we take a vegetable, or fruit, and dissect it to see how many different things we can make. For example, last year we worked with parsnips. I juiced parsnips. When you juice parsnips, you get this byproduct which we shallow fried to become this crispy dust. We also reduced the juice down and it became caramel, but it still tasted like parsnips. We made a dessert that had the parsnip caramel, parsnip floss, the crispy dust, with bananas and chocolate. We also made parsnip chips. You can make many things out of parsnips!

What makes the Chef’s Table a unique experience within the Napa Valley?

We work very closely with our farmers to grow things that most other people do not. Guests can discover produce that maybe they haven’t seen before in the Napa Valley. We actually walk through our culinary gardens and harvest everything ourselves.

Our food is perhaps the most unique in the Napa Valley. Brad (Sous Chef) and I spend our time and effort taking these vegetables and elevating them to the highest level possible. 

Can you share your final thoughts on our grass-fed beef and lamb program?

It’s important to me that our livestock is treated humanely and with respect before, during and after harvest. We care for our animals and our farm, and that carries into the kitchen. Everything is handled with care and that shows in the presentation and flavor. We really do live by our motto, “excellence through responsible farming.”

At The Table

Tomato Pesto

Tomato Pesto

serve with  Rosé of Pinot Noir, Anderson Valley, 2017

Recipe Courtesy of Aaron Marthaler - Estate Chef


4 pounds Early Girl tomatoes

1/2 pound tomato petals

1/2 cup Parmesan (finely grated, Parmigiano-Reggiano is recommended)

1/4 cup toasted pine nuts

1/2 clove of garlic

salt and pepper to taste


Fill a large 7- to 8-quart pot with 1-gallon water; bring water to boiling.

Using a sharp knife, cut a shallow X on the bottom of each tomato. This encourages the skin to split during blanching so you'll be able to slip off the skin easily with your fingers once the tomatoes have cooled.

Working in 1-pound batches, immerse tomatoes in the boiling water.

Cook for 30 to 60 seconds or until the tomato skins split open.

Using a slotted spoon, transfer tomatoes to a large bowl of ice water.

When the tomatoes are cool enough to handle, use a knife or your fingers to peel the skin off the tomatoes.

To remove the seeds, cut the tomato in half from side to side, not top to bottom. This keeps the seeds in their little compartments. Now using your finger, a tiny spoon or a butter knife, scrape out the seeds.

Toss tomato petals in olive oil and place on a sheet tray lined with parchment paper. You can dehydrate them in an oven at 150 degrees for about six hours or in a dehydrator.

That will yield a half pound after they are dehydrated

In a food processor combine all ingredients together until it becomes a paste-like consistency season with salt and pepper.

Tags: recipe wine rosé chef tomatoes farmstead fall experiences tasting cafe