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Carmel Valley Ranch

Carmel Valley Ranch is located in California's Santa Lucia Moutains and has been a favorite getaway spot for decades because of its amazing 500 acre playground and unique experiences. You can play 18 holes of world-class golf, access hundreds of miles of hiking trails, wander around an organic garden, learn about honey bees in an apiary, explore the hillside vineyard, enjoy mountain-top yoga, relax by your choice of pools and end your evening with s'mores around the campfire (no matter how old you are) all within walking distance of your suite.

Within the 500 acre playground you will meet some Amazing A-List culinary creators like Tim Wood, Executive Chef who began his culinary career in the Catskills region of New York's Hudson Valley and brought with him to Carmel Valley his knowledge of sustainable and organic farming. And don't let me forget to mention voted "Best Chef in Monterey County" two years in a row by the Monterey County Weekly's 2015 and 2016 Readers Polls

As mentioned above organic gardening is a big thing at the ranch and that is where Mark Marino comes in. Working in organic farming and gardening for more than 35 years, Mark overseeing the resort's two-acre organic garden while leading weekly tours and working closely with Chef Wood to create his seasonal menus.

What is a delicious meal without the perfect glass of wine you ask, well here is the answer. Located just steps away from the Lodge you may find Peter Figge the resident vintner growing and harvesting Pinot Noir grapes in the resorts hillside Vineyard. Peter is an expert of vinecology, which means for us who don't talk wine language the 'go to guy' from the growing of the grape to the bottling of the wine and everything in between.

Working closely with all of the above culinary creators Mark Buzan , a Level Two Certified Sommelier with a passion for wine incorporates the bounty of the resort's 4-acre Pinot Noir vineyard, organic garden, and surrounding landscape into thoughtful seasonal and locally-inspired beverage menus.

Topping off the names and faces of whose who in the culinary world at The Ranch is "The Salt Guy" Bob Kirkland, an avid cook and former carpenter who sources water from the nutrient rich Monterey Bay creating his sea salt and salt blends like Rosemary-Aage and Thai Dragon Chili and "The Fisherman", Jerry Wetle who brings his line caught Wild Sea bass, Halibut, Swordfish, Salmon and Tuna to The Ranch daily.

Below are just a few of the awesome experiences at The Ranch; by far this was my favorite place to research, the dedication and passion of this unique destination shows in each and every page of the website.


Experiences:

Bee Experience - Lavender & Honey Lemonade, A Taste of The Honey Directly From The Hive, A Travel Size Lavender Beeswax Balm To Take Home! - More Details

Food & Wine Experiences - Pizza Night At River Ranch, S'Mores Around The Bonfire, Wine Tasting At Valley Kitchen - More Details

Wine Dinner Series - Executive Chef Tim Wood and Sommelier Mark Buzan Guide You Through A Farm-To-Table Culinary Adventure! - More Details & Sign Up

Group Therapy - Kitchen Skills Cooking Classes, Ranch Chef Challenge, Winemaking, Mixology - Many More

Discover More Of The RanchExperience & Taste The Penisula

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