Wednesday, July 31, 2013

Garbanzo Bean Consomme



Garbanzo Bean Consommé with Soft Boiled Egg Yolk, Fermented Baby Turnips and Sierra Mar Garden Vegetables.

Tuesday, July 30, 2013

Oysters with Hibiscus and Sea Beans



Shigoku Oysters with Hibiscus-Shallot Mignonette, Post Ranch Plums and Lost Coast Sea Beans.

Monday, July 29, 2013

Black Cod




We are featuring a new black cod dish on our Taste of Big Sur Menu.  These beautiful black cod are trap caught in Monterey Bay.  The cod is quickly seared with olive oil on the planch and served with charred torpedo onion sauce and heirloom tomatoes.

Friday, July 26, 2013

Lamb Tartare




A tartare of summer lamb with nasturtiums, apricot, magenta orach and Monterey spot prawn salt.

Thursday, July 25, 2013

Summer Cucumber Salad

Cucumbers, like celery, are an often misunderstood ingredient discounted by many as merely a textural novelty.  Many cucumbers found on supermarket shelves lack any real flavor, but a freshly picked cucumber at the peak of ripeness is an entirely different story.  The still warm fruits possess a distinct cucumber aroma and sweetness that is a true harbinger of summer’s arrival. 


We pay tribute to the humble cucumber in a dish that finally gives it a starring role.  There are no heirloom tomatoes to steal the spotlight and no olives to distract the palette – just three varieties of cucumber, a handful of different oreganos and mint, sheep's milk feta, basil seeds and a few pickled onion

Wednesday, July 24, 2013

Heast Castle Dinner


It was an honor to be asked to cook at the Hearst Castle for the start of the Central Coast Wine Classic.  With the help of Michelle, Amber, Kyle and Miguel (and lots of wonderful volunteers) we prepared the entr√©e course for 250 guests.  San Simeon is about two hours south of Post Ranch and I wanted to prepare a dish that reflected the dramatic stretch of coast between Big Sur and the castle.  The drive is sixty miles through one of the most jaw dropping sections of Highway 1, the road precariously perched on rock slopes interrupted only occasionally by yucca and yellow bursts of wild fennel.  To the East stretch rolling mountains veiled in a golden blanket of dried summer grasses.  We brined Berkshire Pork loins with the dried native grasses and chamomile blossoms then slow roasted them before rolling them in charred hay.  Inspired by the fruit trees in our meadow we also presented chamomile marinated apricots, slow dried beets and a puree of wild fennel.














Tuesday, July 9, 2013

Tuna with Salted Plums, Fennel and Wild Radish

Recently I prepared a big eye tuna that was rolled in wild fennel pollen and then cold-smoked and served raw.  I paired the tuna with red and green plums from the orchard.  The plums were picked slightly green to keep them away from the birds - so I shaved them and tossed them with sea salt for a few minutes.  This idea came from my experience working in Hawaii - where ling hi mui is a popular seasoning on everything from shaved-ice to popcorn.  On this dish the salted plum provides both the salt and acidity to balance the lightly smoked fish.  Wild radish blossoms and radish pods finish the plate.

Monday, July 8, 2013

Alien Landing at Post Ranch

Despite what it looks like, there were no alien abductions at Post Ranch this week. We did however, open our gates to a few thousand Italians. No, not Ferraris, rather five hives of European honey bees.

You have likely read or heard about the serious issues regarding global bee populations and how entire populations have collapsed.  Researchers don’t know exactly what factors are involved, but everything from pesticides to mites and electromagnetic radiation are being blamed.   

Bees are in integral part to any healthy eco-system. Honey is merely a serendipitous result of the bees true calling; pollination. In fact, bees are known to pollinate 30% of all food crops and a majority of wild plants. There is no way to predict the devastation that would be caused if bee populations continue to shrink.

As part of our ecology program, we wanted bee hives to be a central part of the Post Ranch ecosystem. Why European bees you ask?  They tend to be less aggressive and more productive, making them ideal for pollination and honey production.  Despite this, we do hope to build some hives for native bees along the perimeter of the property.  





Monday, July 1, 2013

Roasted Baby Beets

Here's a simple recipe you can use at home to create some delicious beets for your favorite salad.





Ingredients
  • 12 Freshly Harvested Baby Beets
  • 2 tbs Barrel Aged Cider Vinegar
  • 3 tbs Extra Virgin Olive Oil
  • 1 tbs Sea Salt
  • 1 tbs Fresh Cracked Pepper
  • 2 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary

Preparation
  • Rinse the beets in water.
  • Toss the beets with the other ingredients. 
  • Put in a heavy pan and cover with foil.
  • Bake at 325 for 1 hour or until the beets can be easily pierced with a knife.
  • Peel the beets immediately using a kitchen towel.
  • Serve drizzled with a touch of olive oil and sea salt
  • Add the beets to your favorite salad