Crispy pork belly with our house kimchi and summer squash noodle salad. Using the kimchi juice to flavor an aioli takes it up a notch.

Mid-day kitchen snack: deep-fried wild pacific salmon head with nuoc cham style dipping sauce. I went for the cheek first, naturally.

House-made porchetta stuffed with fennel compote, topped with plum mostarda. Some porky warm lentils and a fresh herb salad join the party!

Bahn mi game is strong for family meal.

From whole cut to composed dish, Long Meadow Ranch's own grass-fed Scottish Highland beef ribeye. When you are raising your own beef in a sustainable and humane way, it's so wonderful to share with...

Wonderful wild caught Pacific salmon over a roasted corn purée and braised red cabbage, topped with kumquat marmalade and toasted almonds for crunch! Bachelor buttons are a flower that give a great...

Celebrating stone fruit! Fresh from our orchards, topped off with some of our bees' hard work, the beautiful fruit express the sweetness of the season.

A throwback to spring and our grilled asparagus salad with preserved Meyer lemon aioli and charred spring onion vinaigrette. Veggies love some straight on the coals cooking!

The building of some Long Meadow Ranch summertime realness.