The Ranch Restaurant expands with a Private Dinning and Event Space
The Ranch Restaurant has enjoyed tremendous success over the past year and won multiple awards, including best American Cuisine and Best Steak at the Golden Foodie Awards. Riding the wave of their success, The Ranch Restaurant is expanding their operations to include a Private Dinning and Events Center on the sixth floor of the Extron building.
My day job requires me to plan and attend many conferences, receptions and client parties. The Ranch’s Private dinning and Event space doesn’t feel like the cookie cutter hotel banquet rooms that I have worked with in the past. The space has a welcoming home feel, and a touch of country elegance.
See my previous posts about The Ranch Restaurant:
The Ranch Event Spaces and Rooms
The event space is 7,679 square feet and is divided into four unique rooms. Each of the rooms has a cozy country estate feeling. The Study is an intimate space that accommodates 40 people. The feel of the space is perfect for an intimate dinner, poker tournament or corporate meeting space.
The Dinning Room reminded me of a cross between the elegant 1st class dinning room of a by-gone cruise ship and a plantation estate mansion. With dark woods, leathers and modern saloon style chandeliers, the space oozes with cleaned up country class. This 1,885 square foot space can accommodate up to 60 guests. There is even a wind protected patio with fireplace outside.
The Great Room is a study of elegance with modern lines and lighter décor, yet a upscale country touch with the modern spin on the saloon chandeliers. With large picture windows, you can watch the Disneyland fireworks show from your dinning table. In the center of the room is an oak parquet dance floor and band stand. The room is over 3,500 square feet an can accommodate 264 people. In addition there is a Lounge attached to the the great room, perfect for conference break outs, bridal suite or operations room for event coordinators.
The coolest space from this foodies perspective is The Ranch Private Dinning and Events Performance Kitchen. With a full kitchen to support the private dinning and event space, it also doubles as a performance kitchen. With enough open space to support a crowd, I was able to enjoy my food while watching Chef Rossi work his magic. Andrew Edwards told me that they will eventually be doing cooking classes in this space complete with cameras and monitors to see the Chef’s every slice. I thought this was really cool. You can expect to see me in one of these cooking classes in the future.
Private Dinning and Event Center Food
Having eaten my share of marginal hotel catering, it was a relief to experience the same quality of food in the events center as I did at The Ranch restaurant. With Chef Rossi overseeing the kitchen, I expect to see same high standards of food quality and creativity. Below are some of my favorite dishes and stations from the preview party.
The Cold Seafood station was very impressive. It was laid out with marinated shrimp, mussels, clams, oysters, crab claws and my personal weakness octopus salad. If anyone is going to do a wedding at the The Ranch and chooses the cold seafood option, please invite me!
Chef Rossi has a knack for making the an impressive charcuterie station, with house made items like duck pastrami and rabbit rillette. This is a sample of his spread complete with farm house cheese and fresh baked bread.
Like any party in the private dinning and event space, passed appetizers and sample size entrees would be standard. The Ceviche Trilogy was really impressive. It featured North Carolina shrimp, and heirloom toamtoes; blue crab and coconut curry; Main lobster and mango. The American Raised Kobe Beef Carpacio was made with white Alba clams shell mushrooms, wild arugula, black truffle, Percerino Romano.
Other favorites includes Hand Harvested Diver Scallops with smoked white corn, house made pancetta and chanterlle mushrooms. The Grilled Cheese Fingers were a huge hit with my group, made with three types of cheese and crusty exterior, these were a little bit of heaven. Hoisin Glazed Duck Meatballs – Yes you can make meatballs with duck meat and it is delicious! The duck meat balls were served with pumpkin, shitake mushroom, and sesame ginger dressing. Drake Family Farms Goat Cheese Raviolis were spot on with scarlet red beets, golden raisins, toasted walnuts, and Valencia oranges.
Gourmet Sliders made with Angus beef, farmhouse cheddar, “secret sauce” which rocked the slider and a potato bun.
I came back for multiple helpings of the Miniature Lamb Chops . They were served with sun dried tomatoes and black olive chimichuri. Perhaps this was one of my favorite items.
The juicy Sustainable Chilean Sea Bass is served with an amazing Main Lobster Risotto, baby spinach and bouillabaisse jus. This item is still my favorite in The Ranch restaurant and is a must for anyone ordering a fish dish in the event space.
Country Fried Petaluma Quail with Weiser farms potatoes, BBQ Bacon and House made agave mustard. I order this dish regularly.
Award winning Pastry Chef David Rossi turned my very full stomach to near exploding, with this assortment of desserts. There were too many favorites to list in this post, but my favorites included the butterscotch pudding, assorted flavors of macaroons (pistachio being my favorite), and the very refreshing compressed melons with Valencia orange. Every dessert was a piece of art and flavor good enough for me to continue eating despite my swollen stomach.
After having been open for just a couple weeks, The Ranch Private dinning and event space has already started booking up for holiday and events. Word got out quickly and the reputation of The Ranch Restaurant is obviously influencing event planners. I was so impressed with this space I already backed up my opinions by giving my event planning contacts a big recommendation for this event space.
Address: 1025 E. Ball Road, Anaheim, CA 92805 Ground Floor of the
See my previous posts about The Ranch Restaurant: