Executive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project for over a year testing recipes before the first guests were greeted.
The Ranch (unusually) has its own 2-acre farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh produce used at the highly regarded restaurant. Think of over 600 heirloom tomato vines featuring 90 different varieties. Original (and fully mature) orange and fig trees are also part of the property.
Future expansion plans for the Edwards Ranch Estates include avocado trees, olive trees, and grape vines.
It’s a chef’s fondest dream to have these incredible resources…
One of Chef Michael’s signature menu items is the much talked-about 58 oz. bone-in Cowboy Ribeye chop.
Congrats to Chef Michael and The Ranch Restaurant for their 2014 nominations for the Golden Foodie Awards including (the peer-nominated) The Golden Chef and The Golden Pastry Chef. They also have been nominated for “Best Steak” in the public voting.