In April, at the invitation of the Four Seasons Hotel at Marunouchi, in Tokyo, Japan King Estate Executive Chef Michael Landsberg spent a week in Tokyo preparing several special meals at the prestigious hotel. The guest appearance included the presentation of a number of lunches and dinners, several cooking classes, and culminated with a delectable 5 course gala dinner. The following are Chef Landsberg’s reflections on the successful trip, and at the bottom a gallery of photographs.
Traveling to Japan was such a lively and exhilarating experience. The restaurant options one has to choose from are mind-blowing and seemingly endless. There is everything from ramen (Japanese noodles), to world-class sushi, to the traditional ‘one-pot’ spots. The food presentation is inviting and highly polished, whether you are ordering from a world-class establishment, a department store food court, or from a vendor in Tokyo train station. Packaging is pivotal and rote, the Japanese truly believe that food should satisfy all of the senses.
Beginning Friday, May 25th the King Estate Visitor Center, which encompasses our estate restaurant and wine bar, will operate under summer hours: 11:00 AM – 9:00 PM, daily.
The Park City Food and Wine Classic is a premier destination event where master winemakers, culinary greats, and other distinguished guests gather to play, wine, and dine in beautiful Park City, Utah. Experience more than 100 food artisans, wineries, breweries, distilleries, epicurean purveyors, and locally-made products at this ultimate food and wine experience. Whether you are a full-fledged foodie or an emerging gourmand, you are sure to find more than one event to whet your appetite at the Classic. There is something for everyone – from food and wine tastings, to seminars and cooking demonstrations, to outdoor adventures with food & wine influences, there are tastes and temptations at every turn.
Visit parkcityfoodandwineclassic.com for more information.
If there was ever any question about the efficacy and efficiency of sheep in vineyard management, we think this photo sums it up quite clearly. Pictured above, is a vineyard row divided by a fence at the edge of a 2 acre vineyard block in which a group of Sheep were contained. The sheep eat grasses, weeds and other vegetation, offsetting the use of tractors and other farming equipment in the vineyard. The sheep are sequestered in one several-acre area like this for a few days and then rotated to a new vineyard block, ensuring we end up with a nice neat block chewed down to an even height. On the left, we have the evidence of a job well done by our mini-lawnmower friends, and on the right, a block yet to be visited by these extremely efficient farm animals.
Over the last couple of weeks King Estate welcomed 1,500 mini lawn mowers to our 1,033 acre certified organic property. The borrowed sheep quickly eat overgrown grasses and weeds in our vineyard so we don’t have to run our mechanical lawn mowers and weeding equipment, which saves fuel, time, and money. The sheep get free organic food at our all you can eat buffet and add a certain charm to the estate. These furry visitors can only do their job in the early spring before bud break entices them to munch on vines instead of the mustard flowers and knee deep grass. This is our third year bringing in sheep to offset the use of tractors and other machinery that run on fossil fuels, 1,500 sheep is almost three times as many as we have ever had on the property at once. Check out the video above featuring Vineyard Manager Meliton Martinez and the photos below to see the first 700 sheep arrive.