JAN-ERIK HAUGE | NEMESIS
Gather around the Farmstead fire pit with Jan-Erik Hauge and Magnus Egerdahl Nørsett from Nemesis in Oslo, Norway. Our 2018 guest chefs will work alongside our executive chef Stephen Barber and our entire culinary team to roast, smoke and sear a family-style feast served right from the flames alongside our award-winning Long Meadow Ranch wines. This series benefits the Timothy W. Hall Foundation.
Chef: Jan-Erik Hauge | Restaurant: Nemesis | Oslo, Norway
Friday, September 28th
Reception 6:30 PM | Dinner 7:30 PM
more info, buy tickets
whipped sour cream and løyrom
grilled sweet corn, ceps, and brown crab
CAVIAR & VODKA
ROSÉ OF PINOT NOIR, ANDERSON VALLEY, 2017
The fantastic heirloom tomatoes at Long Meadow Ranch are now at their sweetest, so with this dish, we want to make an “Hommage à la tomate”. In Norway, we are working with tomatoes as well, but not this quality, that is why we want to let them play the first violin.
SAUVIGNON BLANC, RUTHERFORD ESTATE, NAPA VALLEY, 2015
THE NORDIC TACO PARTY
Norwegians have a special place in their hearts for tacos on Fridays. So when doing a dinner in the US on a Friday we just had to bring along the taco, but with a Nordic twist.
We work as much as possible with animals from local farmers, and animals that we know have had a good life. As the main serving, we want to showcase the fantastic grass-fed beef that Long Meadow Ranch has to offer. This will be a beef bonanza with different cuts and amazing sides.
PINOT NOIR, ANDERSON VALLEY, 2015
CABERNET SAUVIGNON, RUTHERFORD ESTATE, 2013
We have this tradition of eating something we call brunost, or brown cheese if you will. Brunost is milk and whey reduced down until it caramelizes. The brunost we normally serve on a slice of bread with butter, and some Norwegians put jam on top. Tonight we want to merge the tradition of the brown cheese and the awesome apples from the Long Meadow Ranch farm.
LATE HARVEST CHARDONNAY, ANDERSON VALLEY, 2015