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Twhich include wine, are $125 per person per dinner. Get morehe first meal will be July 14 with Big Ranch Farmspresenting at Connolly Ranch in Napa. Tickets for the meals, information and buy tickets at www.beyondthekitchen.net. A portion of the proceeds generated from Beyond The Kitchen farm dinners will support Connolly Ranch, a Napa-based nonprofit organization that connects local area youth with nature through hands-on environmental education and nutrition programs. If you’d like more information, contact Bill Heubel at (707) 295-7454 or bill.heubel@beyondthekitchen.net. Schedule of Farm Dinners JULY 14—BiG RANCH FARmS presented at Connolly Ranch in Napa JULY 28—FULL TABLe FARm presented at Connolly Ranch in Napa AUGUST 4—CLeRiCi RANCH in Napa AUGUST 11—A PReSeRVATioN SANCTUARY in Calistoga AUGUST 25—SURPRiSe FARmeR SePTemBeR 1—FULL TABLe FARm “Take Two” in Yountville SePTemBeR 8—SURPRiSe FARmeR SePTemBeR 15—BoCA FARm in Napa SePTemBeR 29—BiG RANCH FARmS “Second Act” presented at Connolly Ranch in Napa oCToBeR 6—SURPRiSe FARmeR A native of the Bay Area, Heubel earned his degree in Culinary Arts from the California Culinary Academy in 1993. He is a Chef Instructor at the Culinary Institute of America, Greystone and has over twenty years of four-star restaurant experience at top hotel restaurants in California, Arizona, North Carolina, Hawaii and Oregon. He was sous chef under acclaimed chef and restaurateur Joachim Splichal at the four-star Ventana Inn in Big Sur and at the Highlands Inn in Carmel, where he helped support the annual Masters of Food and Wine program. He was also a sous chef at the four-star, four-diamond L’Auberge de Sedona in Arizona before moving to Hawaii for ten years, where he was executive chef at the Sheraton Keauhou Bay Resort and Spa, and chef de cuisine of the Canoehouse Restaurant at Mauna Lani Bay Hotel and Bungalows, a four-diamond resort on the Kohala Coast. He was then executive chef at the four-star, four-diamond Old Edwards Inn and Spa in Highlands, North Carolina, and the Jacksonville Inn in Southern Oregon. When asked why he wanted to start Beyond The Kitchen, Heubel said, “There’s a disconnect between people and their food sources. We don’t know who grows our food or where it comes from. It’s my genuine desire to bridge that gap and introduce diners to the fantastic, hardworking people who cultivate our land and sustain us. It is these people who are the heroes. These are the people that deserve our recognition, and through purchasing direct from them, we help sustain a healthy local food system and support our local family farmers.” Opposite page, clockwise from the left: Mark Haberger of Big Ranch Farms; fresh picked heirloom tomatoes; Chef Bill Heubel at a local farmers’ market; Clerici Ranch chickens. This page, top: A Preservation Sanctuary’s greenhouse; bottom: Mark Haberger sorts onions at Big Ranch Farms. J U LY / A U G U S T 2 0 1 2 47


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