Sierra Mar of Post Ranch Inn. Photo from Tripadvisor
Nestled in the cliffs of Big Sur, California, lives one of the most spectacular scenic and epicurean experiences one can imagine. The Post Ranch Inn's restaurant and winner of Wine Spectator's prestigious Grand Award, Sierra Mar, offers breathtaking views and exceptional cuisine.
Executive Chef John Cox has been leading the kitchen since 2012, focusing on creative dishes and premium ingredients. Chef Cox earned his degree at the New England Culinary Institute before gracing the kitchens of fine-dining establishments across the country, earning recognition from esteemed publications including the San Francisco Chronicle and Food and Wine Magazine. He believes in telling a story with his dishes and does so beautifully with his locally inspired, intriguing dishes.
The Sierra Mar at Post Ranch Inn is a longtime restaurant partner. Our 100% Fullblood Wagyu Ribeye is regularly featured on their menu and we have participated in high profile events together such as the 2014 LA Food and Wine event. Chef Cox and his team of chefs never fail to impress, bringing ingenuity and an impressive aesthetic to everything they creates with our Wagyu.
“Lone Mountain produces the best Wagyu I have ever tasted. Having had the opportunity to tour the Ranch and speak with the family, I know how passionate they are about the beef they raise. I don’t know of any other Ranch that has gone through such great lengths to research and develop a heard of this pedigree and quality. The steaks are not only well marbled, they also have a refined flavor and unparalleled tenderness.” - Chef John Cox
Lone Mountain Wagyu with Matsutake Mushrooms, Charred Scallion and Bone Marrow, from the Sierra Mar of Post Ranch Inn. Photo courtesy of Chef John Cox.
Braised Lone Mountain Wagyu tongue with a beet consommé served with
ginger,nasturtium, white soy, tempura baby carrots and shaved radish. By Julia Felder of Seirra Mar at Post Ranch Inn. Photo courtesy of Chef John Cox.
Lone Mountain Wagyu Carpaccio with Onion Ash, Pickled Mustard Seeds and
Cauliflower, from the Sierra Mar of Post Ranch Inn. Photo courtesy of Chef John Cox.
Lone Mountain Wagyu Teres Major with spring carrot puree, roasted maitake mushrooms, and garden peas by Elizabeth Murray, Chef de Cuisine at Sierra Mar at Post Ranch Inn. Photo courtesy of Chef John Cox.
Lone Mountain Wagyu Flat Iron with Sunchoke Puree, Dahlia Blossoms and
Beeswax Roasted New Potatoes, by Elizabeth Murray, Chef de Cuisine at Sierra Mar at Post Ranch Inn. Photo courtesy of Chef John Cox.
(From left) Griff, Chef, and Bob at the 2014 LA Food and Wine Event
Grilling Lone Mountain Wagyu hibachi style at the 2014 LA Food and Wine Event
All photos courtesy of Chef John Cox. Follow the Sierra Mar on Chef's Post Ranch Inn Kitchen blog and Chef Cox on instagram @chefjohncox for more gorgeous culinary inspiration.