PRICE: $175 per person inclusive

Visa Signature Price:$155 per person inclusive
Visa Signature® tickets

Does your card say Visa Signature? Check your wallet.

HOST VENUE - Long Meadow Ranch Winery

Welcome to our 650-acre historic ranch nestled high atop the Mayacamas Mountains above the Napa Valley. Here we produce award-winning wines and handcrafted extra virgin olive oils - as well as grass-fed beef, eggs, and heirloom fruits and vegetables. Our extraordinary food products have been featured by America's top chefs.

Our family - Ted, Laddie, and Christopher Hall - has re-established vineyards first planted on our ranch in the 1870s and we have resumed producing estate-bottled wine from the ranch's distinctive mountain "terroir."

Our vision is to make wines as food - to create world class wines that truly complement a meal - using sustainable, organic farming methods.

However, our integrated organic farming system is built not only around wine making, but also includes world class estate-produced olive oil, a substantial herd of grass-fed Highland cattle, an organic vegetable garden, and an egg-producing poultry flock. We even breed and work our own Appaloosa and POA horses and keep two teams of Haflinger draft horses.

Taken together, we are creating a modern, commercially successful, version of the family farm - one that is widely acknowledged as a purveyor of fine food. All of our crops are organically produced and are certified by California Certified Organic Farmers (CCOF). Our wines, oils, beef, and vegetables have been featured by America's top chefs.

Our award-winning, earth-formed, wine and olive oil facility and the adjacent moist, cool caves allow us to produce handcrafted wines and olive oils entirely on our own estate under carefully controlled conditions. Led by winemaker, Ashley Heisey, our staff is committed to pioneering modern approaches to their centuries-old crafts.

Our solar panel arrays generate enough electricity to supply all of our energy needs and we employ biodiesel fuels in all of our farm equipment. Protected by easements granted to the Napa Valley Land Trust, our land and that of our neighbors will continue to provide a unique rural environment rich with wildlife for future generations.

We hope you will extend your visit to our site and take a virtual tour of this very special place. Discover how Appaloosa horse breeding, organic vegetable gardening, and waste composting help set new standards for environmental stewardship while producing challengers to the world's finest wines and olive oils.

GUEST CELEBRITY CHEF John Currence
RESTAURANT City Grocery, Oxford MS

John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen.  His mother's travels with his father during his childhood, combined with the family's several years in Europe, brought the dishes of the world to their dinner table, while time spent hunting and fishing in South Louisiana began the education in the foods of his home.

Currence's first cooking job was while working offshore as a deckhand on a tugboat in the Gulf of Mexico, though he saw his first restaurant job while in school at UNC where he started washing dishes at Bill Neal's Crook's Corner.  An immediate fascination with the business prompted several supplemental jobs (baking bread at an Italian restaurant, butcher shop at a local grocery store, cutting salmon and bluefish at a local smokehouse, etc).  He worked his way up through the Crook's kitchen and after three years, Currence returned to New Orleans at the behest of a high school friend, Larkin Selman, to open Gautreau's, where he worked as Selman's sous chef.  After several years, Currence moved on to the Brennan family of restaurants to help open Bacco before finally settling in Oxford in 1992 and opening City Grocery.  In the time since, the City Grocery Restaurant Group has seen a number of openings, including Nacho Mama's, Kalo's, Ajax Diner, City Grocery Catering Company, Bouré, Big Bad Breakfast and Snackbar.

Currence was recipient of both Restaurateur Of The Year and Chef Of The Year awards from the Mississippi Restaurant Association in 1998.  In 2006, he received the Southern Foodways Alliance Guardian of Tradition Award and won the 2008 Great American Seafood Cookoff in New Orleans. In 2009, he was awarded the James Beard Foundation award for Best Chef South and was a winner of Charleston Food and Wine Festival's Iron Chef Challenge.

He is a contributing editor for Garden and Gun magazine and an avid outdoorsman who enjoys bird hunting of all varieties, fishing and golf.  John is active in the community, having served as chairman and president of the Mississippi Restaurant Association and president of the Yoknapatapha Arts Council.  He is active with St. Jude Children's Hospital, Memphis Ballet, Lafayette County Animal Shelter and is a sitting member of the SFA Board of Directors, for which he has served as culinary director from its inception in 1996.

Current projects include: a cookbook and Adventures of The Big Bad Chef video series, trips through the lesser known food spots of the Deep South.

He lives in Oxford, Mississippi, with his wife Bess

GUEST CELEBRITY CHEF Michael Sullivan
RESTAURANT Blackberry Farm TN

Michael Sullivan is the Charcutier (or Butcher) at Blackberry Farm. He creates sausages from foothills ingredients, while his salami deploys local muscadine wine, sorghum and spice berries. Michael learned about the importance of passion from his father, a baker who was overjoyed to wake before dawn and never lost his excitement for how each day's yeast was different from the previous day's.

Sullivan assumed that the joy he took in preaching and caretaking meant that he was born to minister. By his early thirties, he left the church, moved his family to upstate New York and attended the Culinary Institute of America while continuing to work full-time at restaurants, then apprenticed himself to sausage makers who, like he, experienced their work as pork art and a form of living history.

"I am all about heritage, tradition; I go back into time rather than forward to learn," he says. "I butcher every ounce that I use. It is my responsibility. I hand tie my sausages with hemp in the old Italian way; it grips the casing better. I mix my meats with my hands in order to put a little touch of myself with it, so that people taste the human touch, not some cold, stainless steel machine." Michael has worked in the kitchens at Blackberry Farm since 2004, and specifically with our meat curing program since 2007

GUEST CELEBRITY CHEF Chad Colby
RESTAURANT Osteria Mozza Los Angeles, CA

A Los Angeles native, Chad Colby is the Executive chef of Mozza Scuola. A unique culinary operation, Colby enjoys teaching pizza, pasta, and butchery classes as well as preparing and presenting family style meals out of his demonstration kitchen. These classes and dinners have recently been featured in the New York Times, NPR Marketplace, and Angelino Magazine. Colby was the 2011 winner for Cochon 555 LA, a snout to tail, heritage pig competition.

HOST CELEBRITY CHEF - Stephen Barber
RESTAURANT Long Meadow Ranch Winery