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Yuge Ranch from above
This view showcases the dairy barn, cheese house, bakery, and restaurant.
Tadao and Kazuko Yuge
Yuge fresh milk
The three children immortalized on the Yuge bottles are Kyoko and her two siblings, now each with young children of their own. Their mother Kazuko drew this image in the 1970s.
Yuge restaurant entrance
The dairy operation featured robotic milkers, so cows can come and go as they please.
Tadao Yuge gives a tour of his biogas operation, which made power from cow manure.
Tadao Yuge turns on a gas lamp that is powered by biogas made onsite.
The greens they grow are featured in the Yuge restaurant.
Inside the Yuge restaurant
Stacey Givens and team
Stacey (center), Kara Gilbert (right), Lola Milholland (left) with extensive help from the Yuge restaurant staff took over to kitchen to churn out a beautiful meal for 60 guests.
Yuge cheese course
Appetizers included a selection of Yuge cheese and preserves and some of Stacey's homemade pickles using lotus root, hakurei turnips, and myoga, a Japanese onion.
Seared sea bream over lemongrass crema and thinly sliced radishes, apples, and celery leaves with nasturtium capers and yuzu juice. When we appropriated their wooden boards and smeared fresh cheese all over them, it blew their minds.
There was a lot of joy in the room of guests, who came from as far as Tokyo to partake.
Each course was paired with either Jackalope wines, made by Corey, Commons Brewery beers, or Extracto coffee.
Fig leaf dust, pistachios, and petals adorn this double chocolate cake.
Your kitchen crew
From left: Darren Damonte, Lola Milholland, Kara Gilbert, Emiko Chiba, and Stacey Givens.