CALIFORNIA RANCH COOKOUTS ARE BACK!
Our 2022 season of California Ranch Cookouts begins this April! To say we’re excited is an understatement. Join us on the Rodeo Arena and the Oval Lawn, two spacious and unique al fresco dining spaces at the Ranch amidst the beautiful rolling hills that provide stunning wide-open backdrops for these cookout experiences. Our guest chefs will cook up a feast, creating a memorable outdoor dining experience that will leave you full, yet hungry for more! Focusing on barbecued favorites, each meal will feature savory meats, seafood, delicious roasted veggie dishes, and grilled decadent desserts.
If you already will be staying at Alisal Ranch when these events occur, there will be no extra charge for your attendance. If you don’t yet have an accommodation reserved, this is a great excuse for a getaway. The Cookouts are only open to guests and Signature Members. If you are an Alisal Signature Member, space at the Cookouts can be reserved without an overnight stay.
2022 schedule of cookouts
We are excited to announce our 2022 lineup of guest chefs. More cookouts coming soon!
MAY 28, 2022: CHEF SAW NAING
As Executive Chef and Partner at The Dutchess, an all-day bakery, café and Burmese restaurant in Ojai, Saw’s dream of cooking the food of his heritage has finally come true. This fun and eclectic collaboration with friends, bakers and partners Zoe Nathan, Kate Pepper and Kelsey Brito, gives Saw a platform to explore his Burmese-Indian roots and introduce people to his unique, Californian take on South Asian cuisine. The majority of ingredients also come from less than 50 miles away to create a closed-loop system and support the local farming community. Prior to The Dutchess, Saw worked at the Rustic Canyon Family’s sister restaurant Tallula’s from April 2017-November 2020, starting as a Sous Chef and moving his way up to Executive Chef. He was instrumental in launching the housemade masa program at this farmers’ market-driven Mexican spot. The Le Cordon Bleu graduate also honed his skills as a Sous Chef at West Hollywood’s Ysabel, Chef de Partie at Thomas Keller’s Bouchon in Beverly Hills and a meat cook at Joachim Splichal’s Café Pinot.
JUNE 7, 2022: CHEF CHAD COLBY
Heralded as a “culinary Quentin Tarantino” and “the Willy Wonka of meat” Chef Chad Colby is considered to be one of the top charcuterie chefs in the country. A native of Los Angeles, Colby received training at L.A. landmark restaurants, Campanile and Mozza, and through several working trips in Italy. Colby made a name for himself as Executive Chef of chi SPACCA, which he opened with Nancy Silverton in 2013. As Executive Chef of chi SPACCA, Colby accrued some of the industry’s highest honors: a nomination for Best Chef West by the James Beard Foundation in 2015, winner of the butchery competition Cochon 555 LA in 2011, and Los Angeles Chef of the Year for Time Out Magazine 2013. He also landed chi SPACCA on best new restaurant lists in GQ, Esquire, Bon Appetit, and Los Angeles Magazine. In 2015 chi SPACCA was selected by Eater National as one of the top 38 restaurants in the country and Angelino magazine selected Chad’s signature tomahawk pork chop as number one on their list of LA’s top 101 dishes. Chad now operates his first solo restaurant in Hancock Park, called Antico Nuovo as well as Bari Restaurant in Beverly Grove.
JUNE 14, 2022: CHEFS DAVID LENTZ & SUZANNE GOIN
Suzanne Goin is a four-time James Beard Foundation award-winning chef in the Who’s Who of Food & Beverage in America. Based in Los Angeles, she owns and operates two fine dining restaurants (A.O.C. and Tavern), a marketplace restaurant (The Larder), and a wholesale bakery (Larder Baking Company). She is also the mastermind behind the catering company and food and beverage services for the Hollywood Bowl and the Proper Hotel. She is also the author of two best-selling cookbooks “The A.O.C. Cookbook” and “Sunday Suppers at Lucques”.
David Lentz is the chef and owner of the critically acclaimed Hungry Cat restaurant in Los Angeles. Lentz’s career has taken him to kitchen all over the world including to Maryland, England, San Francisco, Miami, and Vegas. After settling in Los Angeles in 2000, Lentz gained widespread acclaim as opening executive chef at Firefly and Opaline. In 2005, Lentz opened his first solo restaurant project, The Hungry Cat, in Hollywood. The raw bar serves seasonally inspired seafood and bi-coastal American classics, as well as ingredient-driven cocktails. In May of 2006, Star Chefs named Lentz as the Rising Star Chef of the year. Lentz is married to fellow Los Angeles chef Suzanne Goin of Lucques, AOC, Tavern, and The Larder.
JUNE 21, 2022: CHEFs DANNY GORDON & NICK PRIEDITE
Chef Danny Gordon’s obsession with fire started at the early age of 13 while working in his grandfather’s pizza restaurant. During culinary school he was exposed to Texas BBQ, a much different style than the Santa Maria BBQ he had always known. After immersing himself in BBQ style nationwide, Gordon started a home BBQ business, smoking briskets in his backyard. His growing business soon became Flatpoint Barbecue where, on any given weekend, he’ll cook three to four hundred pounds of meat and sell out in a few hours.
Born and raised in the Bay Area, Nicholas Priedite became familiar with food from his grandparent’s gardens and his mother’s cookbooks. He became curious in live fire cooking, grilling, and barbecue as a teenager, but became more interested after a trip to Texas. Pursuing his passion and curiosity, he purchased a 650-gallon offset smoker and began cooking anywhere he could. He started Priedite Barbecue with his old friend and coworker Brendan Dwan. In 2020, they partnered up with the team at Bell’s Los Alamos and began setting up monthly events behind the restaurant. They cook a variety of barbecue coined ‘California Ranchero’ consisting of smoked meats, handmade tortillas, fresh salsas, sides, and seasonal fare.
JULY 12, 2022: CHEF WES AVILA
Wes Avila was born in Los Angeles and raised in Pico Rivera. After graduating from culinary school in Pasadena, Wes moved to Carmel By the Sea, CA to work for Walter Manzke at L’Auberge Carmel. After working there for a little over a year, he returned to Los Angeles to work at Palos Verdes Country Club, followed by the much-lauded Palate Food + Wine with Gary Menes. Following Palate, Wes attended school in Paris, France at Le Centre de Formation d’Alain Ducasse, returning to LA to work at Marché, and then Le Comptoir as Sous Chef, then Chef de Cuisine. During that time, he spent time traveling abroad to Europe and Latin America. Wes founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick and mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2017, Chef Wes was named a James Beard Semi-Finalist in the category ‘Best Chef, West’. In that same year, Wes published his first book, Guerrilla Tacos: Recipes from the streets of LA. Since opening his restaurant in 2018, his commitment to using the best ingredients available has not wavered. In 2020, Chef Wes was voted by readers of Los Angeles Magazine as best local chef in Los Angeles. In June 2020, Chef Wes opened Piopiko Tacos as a culinary partner with Ace Hotel Kyoto. In October of 2020 Chef Wes went on to open Angry Egret Dinette which is a finalist for The Best New Restaurant by The James Beard Foundation, his own passion project in the heart of Chinatown. In late 2021 Chef Wes opened up Ka’teen a Yucatán inspired restaurant in the heart of Hollywood with Ten Five Hospitality Group.
JULY 26, 2022: CHEF JASON PALUSKA
Jason hails from Tomball, Texas, where he developed a passion for bold but balanced flavors. A graduate of the University of Houston’s School of Hotel & Restaurant Management, Jason has a keen understanding of both front and back of the house operations and has been committed to the culinary arts for the past two decades. His resume includes his work at highly regarded San Francisco restaurants Town Hall, Salt House and RN74 under the tutelage of distinguished chefs Mitch and Steve Rosenthal, Michael Mina and Jason Berthold. In 2013, he moved to Santa Barbara to open and lead the kitchen team as Executive Chef of The Lark, the award-winning and locally-favorite restaurant in the city’s Funk Zone. Along the way, he’s become intimately familiar with and works closely with Santa Barbara’s fisherman, farmers, ranchers and winemakers, all of whom influence his hyper-local and seasonal menu. Jason has participated in numerous culinary events and fundraisers, including California Winemasters, L.A. Loves Alex’s Lemonade, Chefs Holidays at the Ahwahnee Hotel, Yosemite. His talent has helped The Lark achieve recognition among Eater, Food & Wine, Tasting Table, Los Angeles magazine among others and is proud to have been honored with a Michelin Guide Plate Distinction in 2019. In addition to The Lark, Jason oversees culinary operations of many Acme enterprises as Executive Chef – Lucky Penny, Pearl Social and Helena Avenue Bakery, all in Santa Barbara. His commitment to family is expressed through his love for Helen and their beautiful daughters, Marlowe and Penelope, his nuclear family in Texas and his Lark family in Santa Barbara. Jason is a co-author of Around The Table – Recipes & Stories from The Lark, Santa Barbara, published in 2017.
SEPTEMBER 3, 2022: CHEF TIMOTHY HOLLINGSWORTH
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant next to The Broad. In 2018, he opened C.J. Boyd’s at The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. He is currently working on expanding the Otium brand in other major cities as well as developing a concept called Chain with B.J. Novak. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series. He lives in Los Angeles with his wife and four kids, two dogs, and an urban farm.
SEPTEMBER 24, 2022: CHEF BEN FORD
After graduating from the California Culinary Academy in San Francisco, much-celebrated Chef Ben Ford earned his stripes at some of the country’s most impressive restaurants including Campanile, Opus and Chez Panisse, where the famed Alice Waters shared with him her ethos of using local, seasonal ingredients. Chef went on to concept The Farm of Beverly Hills and to open Chadwick, where his high-end California-Mediterranean menu earned rave reviews and national acclaim, including being among the very first LA restaurants to earn a coveted three stars from the Los Angeles Times. It may arguably be his bohemian, artisan upbringing (mom Mary is a cook and illustrator; dad is actor Harrison Ford) that fuels Ben’s passion for food and bringing people together around a table, a fire pit or even an alley barbeque. Having discovered hand-crafted cooking mechanisms such as roasting sheds and cinder block pits used in homes on his travels through the Americas, Chef has evolved his craft from fine dining to incorporate earthy, sometimes primal elements that have earned him the prestigious Cochon 555 prize for head-to-tail [insert explanation], among others. A pioneer of the slow food movement, Ben first opened community-centric gastropub Ford’s Filling Station in Tulsa, Oklahoma in 2004, then later in Downtown LA and in the Los Angeles International Airport (LAX). His cookbook, Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, is a manifesto for gathering lots – and lots – of people together to eat good, sustainable organic food transformed into sumptuous feasts. He’s most proud of his 2 sons, the garden he launched at Farragut Elementary School in Culver City, his work with No Kid Hungry and his part in the US Department of State’s American Chef Corps.
OCTOBER 1, 2022: CHEF BRANDON CUNNINGHAM
Not surprisingly, the Green O’s Executive Chef Brandon Cunningham was well on his way to stardom in foodie-centric Portland, Oregon, when he was convinced to bring his skills to Montana. He credits his tenures with live-fire legend Chef Jason French at Ned Ludd, pasta guru Chef Matt Sigler at Renata and El Bulli veteran Chef Sunny Jin at The Resort at Paws Up for his diverse culinary background. Everything from charcuterie to breads to kouign-amann pastries are created in-house at The Green O by Chef Cunningham and his team of award-winning sous and pastry chefs. The Green O is on the Travel + Leisure “It List” for the Best New Hotels in the World in 2022 and has received numerous other accolades since debuting.
Past California Ranch Cookout GUEST CHEFs