It’s no secret that we love the Ranch at Las Colinas.
Their menu goes well beyond the typical local/seasonal mantra, sourcing their ingredients from the entire region in a grown-up, modern, farm-to-fork approach to cooking. I called it Modern Regional Cuisine in a story in last month’s Modern Luxury – Dallas magazine.
On Monday, November 15, the Ranch is serving dinner to all their regional farmers, growers, fisherman and purveyors who provide the Ranch with most of their ingredients.
“We want them to experience the end result of their products that they provide to The Ranch,” says Judd Fruia, the GM at the Ranch. “What better timing than Thanksgiving time to honor their small businesses and honest work?”
Before the dinner, these suppliers will be mingling with the restaurant’s diners, offering samples of their products and explaining the value of eating ingredients that don’t arrive from a national wholesaler.