When Terra Farm and Manor, a luxury guest ranch and working farm in Prescott, AZ, opened in 2016, I placed it on my list of Must Visit Destinations. Not just any luxury guest ranch, Terra is the brainchild of Chef James Porter who has a storied background in fine dining. In Phoenix, he made his mark at acclaimed restaurants Tapino and Petite Maison, earning a reputation for his creative and thoughtful approach to cuisine.
At Terra, Porter has crafted a haven in Arizona’s high country where guests can immerse themselves in the origins of their food. With only 8 guest rooms, the property operates off-grid, powered by solar energy, and boasts seven wells tapping into an aquifer. The farm raises heritage breeds, including Icelandic lamb, Ibérico pigs, Wagyu cattle, and chickens like the Copper Marans, while practicing regenerative agriculture to enrich the land. I knew this was going to be a special weekend, and it did not disappoint.
Terra Farm and Manor is located on 100 beautiful acres in the Prescott National Forest. At around 4,800 feet of elevation, the weather can be considerably cooler weather than in Phoenix, and snow was in the forecast, so I packed my sweaters and coats. My November visit, featuring guest chef Justin Brunson of Brunson Meats, offered three days of learning, exquisite meals, and meaningful conversations.
Before arriving, I received a guest questionnaire asking about my preferences—from favorite wines to cocktail choices, cooking skills, allergies, and even my preferred chef’s coat size. This attention to detail set the tone for the personalized experience ahead.
The adventure began at a rendezvous point outside Prescott, where I joined the other dozen guests. Cooper, Terra’s manager, led our caravan nine miles down a dirt road to the main house. Upon arrival, Chef James Porter and his staff greeted us with a dramatic flourish: sabering a bottle of champagne. Glasses in hand, we gathered to hear the weekend itinerary, which was delightfully flexible. “Cocktails are at six-ish, dinner at 7:30-ish,” Porter announced, emphasizing that nothing was mandatory and times were more of a guideline than a rule. I only wish I could instill this rule at home.
Porter was joined by visiting chef Justin Brunson, founder of Brunson Meats in Colorado, a celebrated chef renowned for his expertise in charcuterie and his commitment to high-quality, locally sourced meats. A popular figure in Colorado’s culinary scene, Brunson brought his signature flair to the weekend. On the first night, he prepared a stunning dinner featuring meat inoculated with mold, a technique that imparts a unique popcorn flavor. This was just the beginning of a weekend filled with memorable dishes and invaluable insights.
If you find yourself at Terra, wear your stretchy pants. Meals at Terra are three-course affairs with thoughtful wine pairings. Menus featured tantalizing dishes such as L’Arpège egg (from Alain Passard’s L’Arpège restaurant in Paris: an egg yolk egg with whipped cream and sherry vinegar served in its shell), Nigerian salt prawns on a bed of lobster risotto, and desserts like tarte tatin. Chef Porter also had a wonderful wine cellar, and we tried some really lovely wines, like Chenin Blanc from South Africa, Côtes du Rhône GSM, and Spain’s Pedro Ximénez sherry.
During the daytime, we were treated to cooking classes and demos. One cooking demo delved into the essentials of good cooking—using kosher salt, buying whole spices to toast and grind, and the importance of high-quality oils while making a delicious stuffed ravioli with roasted eggplant and ricotta in a simple tomato sauce. The focus was less on following recipes and more on mastering techniques and understanding ingredients. One hands-on cooking class took us through the art of making pizza dough. Chef Porter demonstrated how to create a quick tomato sauce and perfect dough, emphasizing three critical factors: temperature, salinity for structure, and the membrane test for translucency. We learned that adding salt toward the end of mixing enhances the dough’s integrity. It was the best pizza I have ever had. Chef Porter’s philosophy—“Know who the people are that are feeding you”—resonated deeply. He encouraged us to ask questions, shop seasonally, and view food as medicine. Amen
Other activities included morning yoga, guided hikes around the property, and a farm tour. I really tried to unplug and enjoy, truly a rarity for me. The whole weekend at Terra Farm and Manor was a treat: every detail reflected Chef Porter’s passion for sustainability and hospitality, from the warm welcome to the meticulously crafted meals.
For more information about Terra Farm and Manor, visit their website at www.terrafarmandmanor or check out Terra Meats at Nelson’s, as well as at the Saturday farmer’s markets. To explore Justin Brunson’s offerings, visit brunsonmeats.com.
