Here it is, the first day of a short week. You've checked your email. Grabbed some coffee. Checked your
email again. And...it's time to start thinking about the weekend.
We suggest going somewhere with wine. Somewhere with fire. And maybe a little liquefied meat.
More on that last part later.
Welcome to Long Meadow Ranch Winery and Farmstead, a hybrid tasting room, dinner spot and meat laboratory, open now in St. Helena.
In short, it's another wining and dining weapon for your day trip arsenal. (Which, frankly, can never be too full.) Head out around midafternoon and start with a flight of Long Meadow Ranch's wines in the tasting room. Then grab a bottle and take it out to one of the outdoor sofas, or uncork it by the open-air fireplace. (Note: dramatically throwing your glass in when you're finished is strongly discouraged.)
As the sun sets and hunger stirs, take a short walk down to the restaurant, housed inside a century-old barn. Slide into one of the rustic leather booths in the corner, and order a few plates to share with your favorite oenophile. Think short ribs or chicken from the wood-fired oven, or maybe even the Potted Pig—pork belly that's been cooked long and slow until it's soft, buttery and ready to be served in a jar.
That's right: spreadable pork belly.
We suggest going somewhere with wine. Somewhere with fire. And maybe a little liquefied meat.
More on that last part later.
Welcome to Long Meadow Ranch Winery and Farmstead, a hybrid tasting room, dinner spot and meat laboratory, open now in St. Helena.
In short, it's another wining and dining weapon for your day trip arsenal. (Which, frankly, can never be too full.) Head out around midafternoon and start with a flight of Long Meadow Ranch's wines in the tasting room. Then grab a bottle and take it out to one of the outdoor sofas, or uncork it by the open-air fireplace. (Note: dramatically throwing your glass in when you're finished is strongly discouraged.)
As the sun sets and hunger stirs, take a short walk down to the restaurant, housed inside a century-old barn. Slide into one of the rustic leather booths in the corner, and order a few plates to share with your favorite oenophile. Think short ribs or chicken from the wood-fired oven, or maybe even the Potted Pig—pork belly that's been cooked long and slow until it's soft, buttery and ready to be served in a jar.
That's right: spreadable pork belly.
