Farmstead Restaurant Redefines the Concept of Farm-to-Table
Napa’s Farmstead Restaurant isn’t your typical farm-to-table restaurant.
Here in California, we’re fortunate to have a growing number of restaurants that highlight the Golden State’s bounty. Many of these establishments work closely with several farmers or source their produce from local farmers markets – but how many restaurants have their own culinary farm, where the chefs and farmers work collaboratively? The numbers dwindle even further when you consider how many of those establishments also produce the wines, olive oil, honey and beef used in-house.
The farm-to-table restaurant we’re hinting at is Napa’s Farmstead Restaurant, an extension of Long Meadow Ranch. Farmstead retains a unique level of control over the finished product by growing and producing so many of the commodities used in the restaurant. This beloved Napa restaurant takes farm-to-table to a whole new level.
Creating a diverse agricultural operation
Long Meadow Ranch didn’t originally intend to open a restaurant – the original business plan involved growing organic wine grapes in Napa Valley. Back in 1989, Ted and Laddie Hall purchased a few hundred acres of land in Mayacamas. Before prohibition, the property, known as Long Meadow Ranch, produced grapes, olives, apples and hay. However, in the following years, the forest enveloped much of the farmland. The Halls set to work restoring the property and produced their first vintage of organic wines in 1994.
Over time, Long Meadow Ranch naturally evolved into an incredibly diverse agricultural operation. While some aspects may have been part of a “grand plan,” others seemingly just fell into place. In the 1990s, Ted and Chris discovered an olive orchard on the property, which they nursed back to health and now use to produce both flavored and extra virgin olive oil. A few years later, Hall’s young sons, Chris and Timmy, began raising vegetables to sell at local farmers markets. This small-scale operation eventually evolved into a ten-acre culinary farm producing over 500 varieties of vegetables, eggs and honey. Along the way, the Halls also acquired one of the largest herds of Scottish Highland cattle, providing organic, grass-fed beef to the restaurant and local farmers markets.
A True Farm-to-Table Restaurant
Eventually, the Halls realized they were growing more produce than they could realistically sell at local farmers markets. Rather than scale back their operation, they devised a different plan; the Halls decided to open a true farm-to-table restaurant. It was a brilliant idea and a reflection of Napa Valley’s agricultural roots. Farmstead Restaurant first opened its doors in 2010.
Today, Farmstead Restaurant is a one-of-a-kind Napa experience. Long Meadow Ranch grass-fed beef, olive oil, honey and wine are featured on the menu year-round, while the selection of produce grown on their culinary farm varies seasonally. Ingredients not grown or produced in-house are sourced from sustainable farms and businesses.
The chefs work closely with the farm team, planning crops and quantities months in advance. Many of the 500 different varieties of organic fruits, vegetables, herbs and edible flowers are heirloom or novel varieties selected for flavor and aesthetics. Chef Kipp Ramsey credits farm manager Jess Arnsteen with much of the culinary farm program’s success. “You have to have Jess to make this make sense,” Kipp asserts. “We’re constantly talking to the farm team. We want it (produce) from the field to the plate as simply prepared as possible.”
Long Meadow Ranch Wines adhere to a similar philosophy. Like all Long Meadow Ranch products, the wines are certified organic. Each bottle of Long Meadow Ranch wine is single varietal and intended to be a true reflection of the grapes.
Sustainability
Sustainability is incorporated into every aspect of Farmstead Restaurant. The restaurant, winery and all related commercial operations are powered by solar.
In the field, Long Meadow Ranch practices organic, regenerative, no-waste farming – or, as they like to call it, “full-circle farming”.
Farm manager Jess Arnsteen explains, “There’s really no waste. Waste from one enterprise is a resource for another. The waste from our chicken house ends up being our compost and mulch for garlic. Produce that’s beautiful goes to farmers markets and the restaurant. If it’s super ugly, we take it home or feed it to the chickens. When you incorporate all the different aspects and enterprises into one, like a real ecosystem, you’re able to achieve that.”
Taste the difference
Intrigued? Start planning your visit to Farmstead Restaurant! The restaurant is open for lunch and dinner daily and offers a special Sunday brunch menu. For a more casual experience (with a limited menu), check out the Farmstead Wine Bar and Garden Café.
738 Main Street
St. Helena, California 94574
707.963.4555
If you’re in the Napa area, Farmstead Restaurant also offers pick-up and delivery!
Article and photography by Hilary Rance.