Show 246, November 4, 2017: Executive Chef Michael Rossi, The Ranch Restaurant

Michael Rossi of the Ranch Restaurant and SaloonThe much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. (That is their 9th Golden Foodie Award.) The item is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…

The Ranch Restaurant & Saloon (launched in January of 2012) is an upscale fine dining and country music establishment located on the ground floor of Extron Electronics corporate headquarters in Anaheim. Chef Rossi has led the kitchen brigade there since a year and one-half before the actual opening.

It also offers a luxurious private dining and events center on the sixth floor of the same building. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines.

THE RANCH delivers a notable combination of a quality culinary experience with a seasonally driven menu emphasizing the best local ingredients. Many of the fresh fruits and vegetables used on the menu (and at the bar) are grown on The Ranch’s own farm in Orange.

The Thanksgiving Dinner Menu for $85 is a standout. It’s four-courses. The Main course is a choice of Mary’s Organic Free-Range Turkey, Loch Etive Steelhead Trout, Wyoming Raised Buffalo Prime Rib or Pheasant Pot Pie. Advance Reservations are a must.

We get Chef Michael out of the busy kitchen to chat in-studio about the extraordinary project that is The Ranch Restaurant.

 

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Show 236, August 12, 2017: Brewmaster Victor Novak, Golden Road Brewing Continues…

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingWhen we last visited Victor Novak, the accomplished Brewmaster for Golden Road Brewing, he had just started brewing in Anaheim in a new facility located just across the street (E. Orangewood Ave.) from Angel Stadium. In addition to the existing Taproom a distinctive brewery restaurant and expansive outdoor beer garden are now moving toward completion.

Golden Road’s year-round offerings include Wolf Pup Session IPA, Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

The Anaheim Taproom is open 7 days a week. It features a rotating selection of 20 Golden Road styles and beer is also available to-go.

Ample free-parking is available on site now and in the future when the brewery restaurant & outdoor beer garden launches late this year. Enter the parking area off E. Orangewood Ave. via S. Dupont Dr.

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Show 180, July 16, 2016: Dan Minjares, Restaurant Manager and Mixologist, The Ranch Restaurant

Dan MinjaresThe Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (The Farm) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Their Watermelon Mint Mule is watermelon infused Purity Vodka, fresh lime juice, mint leaves and Fever Tree Ginger Beer. It’s served in a properly chilled copper mug.

Dan is with us to explain all the refreshing specifics. Cheers.

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Show 180, July 16, 2016: Dan Minjares, Restaurant Manager and Mixologist, The Ranch Restaurant Continues…

Dan MinjaresThe Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (The Farm) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Heirloom tomatoes are in abundance at The Farm right now. Dan uses them to create their own proprietary Bloody Mary mix. Chef Rossi’s pepper sauce (from peppers and chiles grown on The Farm) is part of the recipe.

The “Best of Award Excellence” (Wine Spectator Magazine) wine program at The Ranch includes a 500 plus bottle list with rare and reserve wines featuring over 30 wines-by-the-glass selections. They feature hand-crafted cocktails, barrel aged cocktails and, when in season, farm-to-glass cocktails from their own heirloom vegetable farm on Edwards Ranch Estates. Draft and bottle beer selections are available as well as specialty martinis, select whiskey, rye, tequila and after dinner drink libations.

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Show 168, April 23, 2016: Hima Pandya, Tin Star Foods

Hima PandyaOne of the unusual finds at the recent Natural Products Expo West in Anaheim was Tin Star Foods. They produce Cultured Ghee and Cultured Brown Butter in small batchers.

Tin Star Foods Founder, Hima Pandya, is our guest. Of course there is an inspirational story connected with the establishment of the enterprise.

“Tin Star Foods is the home for high quality Non GMO foods. We believe that good food should be accessible and easy to find. By stripping all of the junk and fillers, we are providing you with pure, clean, nutrient dense foods. We have vowed to make this a place where our customers can feel at ease purchasing products needed to sustain a healthy lifestyle.”

“Our Cultured Ghee is perfection in butter form. We slow cook our cultured butter over an open flame, just the way Hima, the owner, learned from her mama. It’s got a rich buttery flavor that allows any dish to come alive with little effort. High in K2, D, E, and Tonalin CLA, it’s a no brainer to add it to your daily meal plan. Its extremely high heat threshold of 485 degrees makes it perfect for the stove top or grilling. Ghee is a dream to bake with and delicious in coffee too.”

“Our Brown Butter, lovingly called a Caramel Kiss of Perfection, is just that. It’s buttery, nutty, caramel in a bottle. We gently allow the milk solids to toast allowing the flavor profile of this gorgeous ghee to develop. Just like our trademark Cultured Ghee, it is lab tested Lactose and Casein free. It’s the perfect pairing for an afternoon scone or in your buttered coffee in the morning. Our customers love to grill and bake with it, as the deep rich flavor is unparalleled.”

“Ghee has been used in kitchens throughout India for thousands of years. More importantly, its heavy usage is due to the laundry list of health benefits (which we’ll get to in “why”). While the cooks in the kitchen were (and are) putting it in every dish possible, the Ayurvedic Doctors relied on its healing properties to treat patients. That’s right, they were building entire treatment centers in India around this special product before we knew what electricity was.”

“Fast forward to current days, it seems that everyone is asking where you can get some. The Paleo community depends on it as one of the top 3 fat sources in their diets right next to Coconut oil and Tallow. If you haven’t heard about ghee yet, you will, we promise. It’s just a matter of time.”

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Show 160, February 20, 2016: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Our own resident celebrity, Chef Andrew Gruel of Slapfish, will also be there hosting a table.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

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Show 150, December 12, 2015: Meg Gill, Co-Founder & President, Golden Road Brewing Continues…

Meg Gill of Golden Road BrewingConstruction has started in Anaheim (across the street from the South entrance to Angel Stadium) of a new production brewery, 2-level restaurant with a view patio, and tasting room for Golden Road. The temporary tasting room is already serving thirsty guests. It’s open 7 days.

The rendering and layout of the impressive finished facility (due in late 2016) are hanging on the wall in the Tasting Room. It’s definitely worth a look…

The greatly respected brewmaster there, Victor Novak (ex-TAPS), is well-known to Orange County craft beer enthusiasts. He mentored most of the high profile crop of youthful and ambitious craft brewers now working in the OC.

The bigger news is that Golden Road Brewing was acquired by Anheuser-Busch InBev this year at the invitation of Golden Road. A-B InBev also owns craft brewer Goose Island in Chicago which has continued to thrive under AB InBev’s stewardship..

Meg retains her ownership interest as well as carries on as President with her business plan.

For Meg it’s a matter of having access to greater resources for growth while retaining the culture of Golden Road. They now can even plant their own hops which is a tremendous strategic advantage. There is a hops shortage in the US.

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Show 143, October 24, 2015: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA

David RossiThe Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. (He was nominated again in 2015.)

David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador with 6 other accomplished pastry chefs and chocolatiers. He visited the single origin cacao plantations of Republica Del Cacao. This is a bean-to-bar, premium chocolate entirely produced in Ecuador. Chef David also toured the dairy where they source their milk from as well as the local organic sugar cane plantations where the sugar is grown.

Chef David now uses this exclusively at The Ranch. He’s even using the chocolate in two of his special Thanksgiving Dinner menu (November 26th.) desserts including the Republica Del Cacao Chocolate Pots De Crème with Espresso Chantilly.

We’ll get all the sweetly decadent details…

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Show 120, May 2, 2015: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One

Dan MinjaresDaniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant.

Minjares, a Southern Califorenia native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

The Edwards Ranch Estates heirloom vegetable farm is located on Ranch Owner, Andrew Edwards’s private estate and is where a portion of the produce is grown that supplies the restaurant’s menu. The farm supports Executive Chef Michael Rossi’s vision of a seasonally driven menu and provides Rossi the creative freedom and flexibility to design menus and dishes around the seasons. Initially intended for restaurant menu development, the farm will now support a seasonally driven beverage menu.

Rossi and Minjares are currently working together on plans for the upcoming season. “Having the ability to blend the flavors from fruits, herbs, peppers and heirloom vegetables grown on our own farm, creating our own unique flavors for cocktails, it just doesn’t get any better,” said Minjares. Currently Minjares is also barrel aging and crafting his own bitters and aromatics for the new Spring cocktail menu.

Expect The Ranch’s incredible heirloom tomato garden to be the base for The Ranch’s house-prepared Bloody Mary Mix. You can’t get any fresher than that.

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Show 120, May 2, 2015: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part Two

Dan MinjaresMixologist Dan Minjares of The Ranch in Anaheim continues…

This Spring’s beverage menu is divided into three sections, leading with Edwards Ranch Estates farm crafted cocktails featuring the LemonThyme Cocktail with house-made Meyer Limoncello, Nolet Gin, muddled Edward Ranch Estates lemon thyme, simple syrup, fresh lemon and a splash of soda. Listed next are the Signature cocktails and includes the Chipotle Margarita – Riviera Magazine’s 2013 Cocktail Tour Winner and the Old Fashion Cowboy. Signature Martinis & Manhattans complete the new menu and includes The Ranch Cucumber Martini, The Two-Step and the California Manhattan.

The special featured cocktail of the week is the Orange County Mint Julep in honor of the running of the Kentucky Derby.

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