Food & Drink International - Winter 2017, Volume 2 - 76
Harris Ranch Inn & Restaurant
>> General Manager Brad Reynolds (top) continues to look for
areas of opportunity where Harris Ranch can expand its
business, while Executive Chef Reagan Roach consistently
finds ways to introduce fresh ingredients on the menus.
"It certainly has loosened up the supply chain to have the drought officially
over," Chef Reagan says.
More food production means more
variety in Harris Ranch's dishes. The
company matches its menu items with
what is in season and routinely makes
tweaks to introduce fresh ingredients.
is a beef bacon-wrapped filet that he
worked with Harris Ranch Beef Company to develop.
The Ranch Kitchen is Harris Ranch's
oldest and most stable menu concept,
featuring comfort foods, classic beef
dishes and seasonal fruits and vegetables. The Steakhouse is Harris Ranch's
"We try to be true to who we are with
our Western-themed food and showing
off our beef." - Reagan Roach
"We can make minor changes as often
as once a week," Chef Reagan explains.
"Major changes happen at least four
times a year.
"There's consistently-new items on
the menu and we also bring back some
old favorites and things guests have enjoyed in the past." His favorite new dish
signature restaurant, offering fine
steaks and an à la carte menu. Meanwhile, The Horseshoe Lounge, named
for the ranch's history in horse breeding, features a combination of prime
and choice steaks, seasonal items and
entree salads. "We try to be true to who
we are with our Western-themed food
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com
and showing off our beef," Chef Reagan notes.
Harris Ranch's three restaurants
serve about 1,500 people each day,
making Harris Ranch the No. 3 independently owned restaurant by revenue
in California, and second by meals sold.