Ranch to Table
Seventh-generation cattle rancher and entrepreneur Elizabeth Poett tackles the work of running her family's 14,000-acre ranch while crafting regional dishes using her own fresh ingredients.
Episodes (10)
Creme Brûlée Day
Elizabeth Poett makes gnocchi and almond creme brûlée for dessert.
After the Rain
Elizabeth cooks for the crew that's helping out during a rainy winter.
Brunch With the Boys
While Austin is away at a bull sale, Elizabeth and the boys enjoy a slow morning. On days like these, Elizabeth loves making a special breakfast for them. Today she's making some of their favorites: ableskivers and a rustic baked egg dish with salsa.
Lunch with Mom
As a seventh generation cattle rancher, Elizabeth comes from a close-knit family; whenever they can, Elizabeth and her mom get together to enjoy a casual lunch; Elizabeth is making some of her mom's Italian favorites: chicken parm and cannolis.
Pizza Night
Elizabeth makes a pear and gorgonzola pizza with garbanzo bean soup.
Seafood Paella
As Elizabeth's family is originally from Spain, she has a long felt connection to Spanish culture and food; one of her best friends is visiting the ranch, and to celebrate, Elizabeth cooks a Spanish-inspired dinner with paella and churros.
Carnitas and Brownies
Elizabeth makes carnitas and fudgy caramel brownies.
Whoopie!
Elizabeth makes grilled chicken with peach barbeque sauce and whoopie pies.
Ranch Camp Out
Elizabeth makes a ranch burger and a three-layer strawberry cake.
Steak & Cheesecake
Elizabeth prepares flank steak and cheesecake in a historic ranch kitchen.
