Collection by Miyoko Ohtake

Farmstead Restaurant

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In 2009, Ted Hall was producing his own certified-organic wine, growing olives that he turned into extra-virgin olive oil, raising cattle for grass-fed beef, and harvesting heirloom fruits and vegetables on his 650-acre historic ranch in St. Helena, California. The only remaining venture for the owner of Long Meadow Ranch was to provide a place to serve his delicacies. For a cook, he found former Rutherford Grill executive chef Shaemus Feeley and for the decor, Jennifer Johanson, president and CEO of EDG Interior Architecture and Design. The resulting farm-to-table restaurant is Farmstead, a 110-seat dining room that serves a locally sourced menu with predominantly Long Meadows Ranch ingredients.

Hall called on Johanson (whose firm specializes in restaurant design) in May 2009 to create the interior of his new...
The location for the new restaurant, which opened in February 2010, was a barn on the ranch that had been used as a...
The dining room is dominated by large tables and booths meant to emulate a farmhouse aesthetic.
For the service station at one end of the barn, Johanson designed and built a simple series of shelves using recycled...
For overhead decorations, the team took to the road in search of vintage farm tools--and often didn't have to travel...
Less threatening found objects are the metal hay hooks that Johanson fashioned into light fixtures with the help of Lew...
Fostering the spirit of community, Farmstead hosts community-table meals several times each month, with menus ranging...
On the Farmstead patio, where the old farmhouse (which houses the winery's tasting room) looms in the background,...
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