Rustic Chic in Big Sur Post Ranch Inn, a sublime retreat The Post Ranch Inn, nestled on the cliffs of Big Sur,
California has always been a world-class leader
Flavors and aromas often remind people of certain
California, boasts astonishing beauty. As you enter the
when it comes to food & wine, as Executive Chef
holiday or childhood memories, what is your
property, there is an immediate inner connection to
of Sierra Mar restaurant at Post Ranch Inn, what do
favorite ingredient to cook with and why?
your soul, the grounds are wildly manicured mixed
you think is the future of California Cuisine?
My grandmother and grandfather were a pivotal
with contemporary art sculptures lacing the pathway
My genuine hope is that California cuisine can become
part of my development. They were farmers and
throughout the ranch, it’s no wonder writer John
timeless, as much as the environment will allow us.
lovers in the depression era in America. They grew
Steinbeck referenced the Big Sur area as the “Pastures
There are more and more young farmers coming
vegetables and had a life that contributed to their
of Heaven.” Clinging to the natural rugged coastline,
into their own, cheese makers truly mastering their
community. They grew fantastic tomatoes and would
the Post Ranch Inn’s California-style architecture is in
trade, and wine makers hitting their strides. With more
jar them, along with beans, made cucumbers into
perfect harmony with the stunning location. Comprised
time, California cuisine will be understood as an area
pickles (bread and butter style), and the basement
of organic structures completed by architect G.K.
in the world rich with culinary idealisms and health.
was full for the winter months. I’d say, throughout my life, a cornerstone ingredient has been the mighty
“Mickey” Muenning, the ranch is an understated masterpiece of California rustic chic. From beautifully
With one restaurant on the property, you have a
tomato. Making sugo, bolognese, or pasta sauce, is
milled wood and glass treehouses perched in a forest
captive audience; how important do you feel it is
the kind of comfort that one can create for oneself
of redwoods, (they were built in the trees so not to
to your guests that the food you offer is humanely
and others anywhere. On a hot summer day, nothing
disturb the root system) to modern bungalows lining
raised, organic and locally grown?
beats a slice of a perfect heirloom tomato, simply
the Pacific Ocean with untamed grass roofs dotted with
When I go to town, I absolutely vote with my
adorned with flaky salt.
California’s own variety of succulents and wild flowers.
purchases. Most of our guests do, I believe, have a consciousness of how they eat. I feel the expectation
There are 39 rooms at Post Ranch, how many meals
Every guest is treated to the ultimate in unique luxury.
at our ranch is to be the best, and I do my best to
are prepared weekly at Sierra Mar and how often
Sheets and towels are made from 100% certified
honor that standard.
do you change the menu? Our breakfast is an upscale continental style, and
organic cotton, with no artificial dyes. Flower-based
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guest soaps are handmade in nearby Santa Cruz;
I understand you grew up in North Carolina, and
depending on business levels of the hotel we do
other in-room guest amenities include home-made
then went on to study at Cornell University and
about 60-80 breakfasts a day (at 80, that’s 560
chocolate chip cookies and their own special blend
the French Culinary Institute in New York. I’m a
breakfasts a week). We keep that pretty consistent,
of lavender infused shampoo and body creams. The
huge fan and admire your creativity, passion and
the pastries flavors may change, and a few small
hospitality at Post Ranch Inn is equally remarkable,
vast knowledge of food. Have you always had a
things, and is for in-house guests only.
general manager Kevin Geanides and his gracious
connection to food and at what age did it start?
staff makes certain every guest’s stay is unforgettable.
I grew up in the Blue Ridge Mountains of North
Our Lunch Menu is an available to the public as well
But the secret sauce to all of this striking splendor is
Carolina. It was a small community, 50 minutes
as in house guests. There is an option between a
the ranch’s own Executive Chef Elizabeth Murrey of
away from a real grocery store. My mother’s family
three-course pre fix menu or a 5-course tasting menu
Sierra Mar restaurant. Recently, I spent the day with
grew up out of a garden, my great grandfather built
celebrating Big Sur and Monterey. We do between
the distinguished and talented Chef Elizabeth and her
a beach house by hand, and we would vacation
50-100 lunches a day (using 70 as average, that’s
luxe culinary staff to discuss California food, lifestyle,
there, crabbing, fishing, bike riding, and eating. I was
about 490 lunches a week). We change the 3-course
the ultimate guest experience and what makes this
known for climbing on the top of fridge and watching
and 5-course menu every couple weeks.
place ~oh so~ special.
everything cooking, starting about at 3-years-old.
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Photo Credit: Kodiak Greenwood
Dinner at Sierra Mar is also open to public as well
and it comes out in the vegetables he grows. We
From the dazzling views of the Pacific Ocean and
as in-house guests. We have a menu that has about
couldn’t be happier for the composting program
the rugged California coastline, to the world-class
60 different dishes per week, as we like to change
that we are doing now, and we are excited for the
cuisine, dinner at your restaurant, for me, was truly
it every day for the guests that are staying with us.
future crops and discoveries!
a treasured experience. Can you describe for us in a few words, what “memory or feeling” you hope
We offer a 4-course or a special Taste of Big Sur 9-course menu. In one week we offer around 70
I participated in the edible garden tour with Farmer
your guests take away with them, after dining at
different dishes at dinner alone, and we add and
Anton; and was amazed at the unique variety
Sierra Mar restaurant?
change dishes weekly. We cook for 50-90 guests
of edible flowers, herbs, fruits and vegetables
My hope is that guests walk away with the kind of
at dinner nightly (at an average of 70 guests a night,
grown on the property; all of which have become
feeling that they just danced in the redwoods for
again 490 guests a week).
uniquely Post Ranch and a “trademark” of Sierra
the first time, excited, free, and inspired to go back
Mar restaurant. Are these subtle accents intended
to their lives fresh, only to dream of Big Sur.
Let’s not forget about Room Service and Weddings,
to enhance the dining experience “visually” as
off-site events, and Chef Dinners. There are special
well as introduce your guests to a “unique menu
menus for those also.
combination” that is only offered at Post Ranch Inn? Absolutely! We eat first with our eyes. It’s an
You have a world-class culinary staff working with
expression of gratitude to allow the simplicity of
you; a talented pastry chef, a director of food &
a perfect blossom be natural. I appreciate clean
beverage, two amazing sommeliers, and sensational
flavors and the blossoms and micro greens we add
waiters. But wait; add also an “in-house /full-time
to our dishes add subtle to sharp accents and notes
farmer” named Anton, (what a luxury he is). This
to the dishes. The dishes coming from me and our
is very unique for a restaurant, how valuable is his
cooks, finished by Anton’s harvests, on local plates,
role in keeping everything authentic and what is
in a dining room of local art … that’s Sierra Mar, that’s
the secret to keeping the garden so fruitful?
Big Sur, that’s Post Ranch Inn.
Anton, our rancher, is so special, he adds an authenticity to the guests’ experience that goes
Chef Elizabeth, you have the privilege of working
beyond the epic mushroom and micro greens
at one of the most beautiful places in the world,
program he started, it’s in the one on one interaction.
what do you “value” most about your responsibility
Anton leads tours and talks in the garden. The
as Executive Chef of Sierra Mar at Post Ranch Inn.
garden serves as a point of inspiration for our cooks,
The fact that every day is wild, unpredictable,
gardeners, and guests. We clearly don’t have the
gorgeous, and new. Sierra Mar has been built on a
space to use everything from the garden for our
cliff, a room of glass filled with history and stories,
Maggy Siegel
three service period restaurant, but if on a retreat,
surrounded by fascinating people, it makes me
A Los Angeles based lifestyle designer, Vintage Finds buyer for One
one may get the luxury to sit by the shaman fire pit
proud to show up and serve food that will make
Kings Lane and a veteran apparel industry leader who pioneered
and watch monarch butterflies and listen to Anton
people happy.
several popular children’s brands. She is a Mother, art & nature
WRITTEN BY
talk about lessons he learned from his fig guru …
lover, and collector of all things chic for the home.
that’s inspiration. He lives and breathes honesty,
Contact information: maggysiegelcastyle@gmail.com.
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