Friday, November 20, 2015

Taste of Big Sur Menu

Here are a few snapshots from our new Taste of Big Sur Menu!

Chamomile marinated local red abalone with pomegranate and avocado 

Rattlesnake with Pickled Yucca Blossom and Prickly Pear

Black Cod with Sunchokes

Local Pine Nuts with Cured Venison

Toasted Seaweed Bread with Smoked Mussels and Sea Grapes

Cheeses from Charlie Casio with Big Sur Hermitage Fruit Cake

Wild Boar with Acorn Gnocchi

Tuesday, November 17, 2015


Autumn is the time when our saffron crocus blossom in the garden. You can see the bright red stamens that must be carefully hand-collected from each blossom. It is little wonder Saffron costs several hundred dollars an ounce- just imagine how many flowers it would take to get just a single ounce of saffron! We certainly won’t have that large a harvest, but the subtle floral aroma and deep orange color make it a fun ingredient to play with.

Thursday, November 12, 2015

Wagyu Hanger Steak

This is a play off a dish my mom used to make when I was a kid. She would take summer squash and fill them with bread crumbs, cheddar cheese and herbs, then bake them until brown and crispy. I look the idea and incorporated bone marrow to create a fun side for a grilled wagyu hanger steak. I made a sauce out of the squash seeds and fried the young squash leaves.

Tuesday, November 10, 2015

Crenshaw Melon

Summer Throwback: Amuse Bouche or Crenshaw melon with Saffron and Garden Herbs.

Monday, November 2, 2015

Local Charolais Cecina

We just hung our first batch of Cecina from a local grass-fed Charolais. This is unique style cured and smoked beef from Northwestern Spain. We are lucky to be collarborating on ths project with Chef Jeffery Weiss, the author of "Charcuterie: The Soul of Spain." I'm looking forward to be featuring these hams and sausages on the Post Ranch menu soon!

Friday, October 30, 2015

Aji Amarillo

I'm really excited to get into our first batch of fresh Aji Amerillo chiles. Having growing up in northern new Mexico, I'm a bit of a chile connoisseur. These bright yellow chiles are prevalent in Peruvian cuisine and I fell in love with them during my visit to Lima last year. Unfortunately, they are nearly impossible to find fresh here in California. While the Aji Amarillos are quite spicy, they are also fruity with a bright flavor and pleasant sweetness. It seems like as Peruvian food becomes more popular in California, local farms are rising to the occasion - which is great news for chefs!