Presented by American Lamb Board, Chambord Liqueur, Chambord Vodka, KCBS and San Francisco Magazine
Participating Chefs and Personalities: Stephen Barber - Farmstead at Long Meadow Ranch, Chris Hall - Long Meadow Ranch Winery, Taylor Boetticher - Fatted Calf
Celebrate spring in the Napa Valley with a Sunday afternoon “Live Fire Lamb” butchery demonstration and farm-to-table barbecue supper! This special SF Chefs field trip to Farmstead at Long Meadow Ranch will showcase Chef Stephen Barber of Farmstead and Taylor Boetticher from Fatted Calf as they delve into the world of whole animal butchery. They’ll demonstrate their skills on various cuts of lamb, share home-butchering techniques and highlight what to look for when buying lamb for grilling. Guests will finish the afternoon with a family-style supper featuring lamb, a variety of Long Meadow Ranch's organic and heirloom produce and extra virgin olive oils, all paired with Long Meadow Ranch Winery's award-winning wines and stunning views of the neighboring vineyards.
Lamb brochettes with chimichurri
Lamb Meatballs with meyer lemon yogurt
grilled rosemary flatbread with merguez and caramelized onions
Plancha beet salad with sky hill goat cheese and greens
Potato rolls and cheddar biscuits
Whole lamb asado
Grilled Leg of lamb
Plancha spring vegetables with LMR vinegar and herbs
Rancho Gordo Cannellini beans with salsa verde
Chermoula, chimichurri and preserved meyer lemon yogurt
Olive oil cake with vanilla ice cream
A portion of the proceeds from this event will benefit Blessings in a Backpack**.
Must be 21 or over to attend. Advanced ticket purchase required. Seating is limited.
**$15 from the sale of each ticket will be donated to Blessings in a Backpack, a non-profit organization. Learn more about Blessings in a Backpack at blessingsinabackpack.org.