Our farm is located on Edwards Ranch Estates in the foothills of the city of Orange and the Santa Ana mountains. Owned by THE RANCH Restaurant & Saloon's founder, Andrew Edwards, the farm supplies organically grown produce to the Restaurant & Saloon.
During the summer months, the heirloom vegetable farm is home to over 600 Heirloom Tomato vines featuring 90 different varieties. Depending on the season, additional heirloom varieties include: cucumbers, peppers, pumpkins, squash, zucchini, beets, corn, kale, melons, beans, citrus, berries and fresh herbs. There are also original orange and fig trees on the property and newly planted heirloom cherry tomatoes.
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"The vision of the farm was a wonderful collaboration of our owner Andrew Edwards and myself just talking about using our own ingredients in our restaurant and showcasing those items.
My philosophy in cooking has always been driven by The Farm.
The thought of using a product that is farm driven, it's become a way of life.
When I write dishes, I literally am writing on what's to come, how long is it going to be on the farm, and how long and how much should we plant to drive our menu.
With the climate that we have here, we can grow a varietal of things.
We grow beets, we grow zucchinis, string beans.
This year we planted 600 Heirloom tomato plants.
We have corn, varietal of herbs, Swiss chard.
We have oranges from our trees here, the beautiful Valencia Orange Trees that are showcased in our Beet Salad.
We have three or four varietals of eggplants, 40 varietals of chili peppers. The list goes on and on.
It's very exciting for a chef.
I played sports my whole life. I always played within a team environment, and that's kind of what we do in the kitchen everyday.
We have a common goal.
We are trying to win the day, make sure our guests are completely happy when they leave.
When they leave, we want their expectations to be exceeded."
- Chef Michael Rossi, Executive Chef, THE RANCH Restaurant & Saloon
THE RANCH Saloon gives country music and dancing a place to call home in Orange County! To ensure that
our venue continues to be enjoyed by all our guests, we ask that certain standards of dress and etiquette
View a word on Dance Floor Etiquette from Owner Andrew Edwards
Nightclub or country attire is considered appropriate for all. The following outlines the dress
restrictions for both male and female guests while in the Saloon:
We are a Country Music Dance Venue, therefore we feature country western style dancing such as Two Stepping,
West Coast Swing, and Line Dancing. The Ranch Saloon has a managed dance floor. Provocative and out of control
dancing is not condoned and you may be asked to leave the dance floor. Freestyle dancing is only allowed when
called by the DJ or band.
We are a non-smoking, non e-cigarette and non chewing tobacco environment
Ask about our designated smoking area
THE RANCH management has been asked to provide any further guidance as deemed necessary and to bring to the attention of
guests any departure from these standards.
Our restaurant requires a credit card guarantee at the time of reservation for all guests dining in THE RANCH Restaurant. Providing a credit card guarantees our guests a reservation and assists us in seating all guests in a timely manner, in addition to preventing dual reservations and no shows on weekends. In order to timely cancel, you must do so no later than 10:00pm on the day prior to your reservation. If you do not timely cancel, or if you do not show up for your reservation, you will be charged $25 per person.
Please call 714.817.4200, or via email at firstname.lastname@example.org.
Cancellations are handled on a case by case basis and at a manager's discretion. We will always be hospitable and take each instance into consideration.
THE RANCH attempts to give all our guests a courtesy reminder call one day prior to your reservation. In addition, if your reservation is made via Open Table, you should receive an email reminder.
Join us for dinner on Easter!
SundayApril 21, 2019
4:00pm - 9:00pm
Ring in the New Year at THE RANCH Saloon
Dec 31, 2018