Show 36, July 20, 2013: Michael Rossi, Executive Chef of The Ranch Restaurant and Saloon

Michael Rossi of the Ranch Restaurant and SaloonThe story of The Ranch is one of the most incredible restaurant opening stories in recent OC restaurant history. This elegant, handsomely-appointed, fine-dining restaurant is oddly located on the ground floor of the Extron Electronics office building a bit off the beaten path on E. Ball Road in Anaheim. The building is the newly-constructed corporate headquarters for Andrew Edwards, who is the sole backer of multi-million dollar The Ranch Restaurant and Saloon.

Master Sommelier Michael Jordan (ex-Napa Rose at Disney’s Grand Californian) recruited Chef Michael to the project. Jordan, as Vice-President of Beverage, orchestrates the beverage program and front-of-the-house operations for Mr. Edwards. He’s one of the OC’s most gracious, and experienced, hosts. Chef Rossi oversees the entire culinary program.

Much of the seasonal produce used at The Ranch comes from Edward’s 2-acre farm in Orange County. You just can’t get fruit and vegetables any fresher.

Chef Michael stands by every item on his thoughtfully developed menu but if he had to choose one entrée for this evening it would be the Colorado Grass-Fed Lamp Chops.

The Ranch has already been nominated for two Golden Foodies this year. Chef Michael is up for the Golden Chef Award. His brother, David, is contending for the Golden Pastry Chef Award.

Show 15, February 2, 2013: Leah DiBernardo, Executive Chef & Co-Owner of E.A.T. (Extraordinary Artisan Table) in Temecula and head (as a volunteer) of the Slow Food Temecula Valley convivium.

Restaurateur & Chef Leah DiBernardo of E.A.T. (Extraordinary Artisan Table)The storefront E.A.T. café and marketplace in Temecula is celebrating it’s year anniversary although Leah has been doing acclaimed catering in the Temecula Valley for a number of years. You can dine leisurely at one of the family style tables in the cafe or the locally sourced cuisine can be packed up to be re-heated at home.

Food philosophy at E.A.T. is simple – embrace & glorify seasonal produce, locally procured meats & wines that are made in the Temecula Valley, whenever possible. We produce our cuisine with the best to ensure that the flavors and quality of our ingredients make your taste buds pop.”

Leah also donates her time to head the Slow Food Chapter in the Temecula Valley. As a non-profit they raise money to create produce gardens in the local schools and better educate the students on health and sound nutrition.