By Bridget Shirvell | Sep 30, 2019 | Original Article | Photography by David Leland Hyde & Nicola Majocchi

Nestled against the Sierra Nevada in Northern California, Genesee Valley Ranch is as pretty as a postcard. Mountains covered in forests meet waterways that wind through green pastures where cattle graze.

“It’s just a beautiful hidden spot,” says ranch manager Michele Haskins.

Haskins oversees the 1,600-acre ranch and the more than 350 cows that call it home with some high tech help from an aerial imaging program.

We at Genesee Valley Ranch are committed to excellence, our goal is to provide our customers with the highest quality beef available on the market.  But how do you know what the inside looks like when you can only see the outside?  Most crops can be tested to ensure they are being harvested at their peak quality but how can that be done when your “crop” is a living animal? 

By Florencia Palmaz

At home a Sunday is defined first by what’s being grilled, and second by what wine is being served. When we are all back in South America visiting friends and family, a Sunday afternoon can easily reach 25 people with first cousins, spouses and children alone. The afternoon begins with kids running amok outside, while a group of adults play cards or Buracco (a Latin American version of rummy cube) in front of the parrilla, keeping the Asador company. Another gaggle gathers like a conclave on the patio, having a drink, gossiping. Slowly the crowd begins to get hungry. A few bites of meat are passed to the crowd as teasers. Eventually everyone gathers at a long table, and the show begins. Wave after wave of delicious meats and salads arrive. The wine flows and the conversation rolls on with the sounds of deep belly laughter and a joyous roar from the table. Hearty applause is given to the Asador, and slowly the evening winds down.

By Florencia Palmaz

Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.

Our family recipe of Chimichurri reflects this same compound origin. Traditionally Chimichurri is made from a mix of dried herbs and mild pepper flakes. But after all these years of living surrounded by farm fresh produce and loving the bold flavors of Tex Mex cuisine, we made a few adjustments to the family recipe. Below is our Cali/Texan version of an Argentine classic. It’s perfect for dressing up a steak, and slathering on grilled vegetables.

Many friends in both Napa and Genesee Valley have been asking what are the Palmazes going to do with all those fancy Wagyu cows on the ranch? At last I can share with you all what we’ve been cooking up, literally…