No, The Alisal has not added exotic giant chickens to the barnyard flock. Those bumpy Big Green Eggs you may have seen around the Ranch, are top-of-the-line gourmet grills. If you recently attended any barbeques, you probably saw our Executive Chef, Anthony Endy, or one of the guest chefs, cooking up a variety of grilled goodies on these odd green contraptions. Thanks to a partnership with the folks that make the Big Green Egg, we are happy to report that the Ranch is now home to five of them.
The design of the “eggs” is modeled after the clay cooking vessels first seen centuries ago during the Chinese Qin Dynasty. Fueled by wood or natural charcoal, this type of cooker was first introduced to the U.S. by servicemen returning from World War II. People who tried them became enamored with the added flavor and juiciness this “newly discovered” style of cooking gave to foods.
American serviceman and entrepreneur Ed Fisher was one of those guys who discovered the domed clay cooker while overseas. Ed opened the first Big Green Egg store in Atlanta in 1974, and over the years he set out to keep improving them. Company engineers incorporated new types of ceramics, based on materials initially developed by NASA for the space program, and kept working to find ways to improve the design. The result was a far superior cooker that is stronger, more durable and provides amazing heat insulation.
Chef Endy had one for personal use and convinced the Ranch team that bringing the Big Green Eggs to The Alisal would add another valuable tool to his cooking arsenal. The addition of the Eggs has already led to a lot of very happy guests. Not only can Chef Endy use the cookers to make his famous slow cooked tri-tip, and succulent grilled shrimp, but he can even make pizza, brownies and a special baked pudding.
Next time you visit the Alisal look for the Big Green Eggs and know that you are in store for some “egg-ceptional” dining.