Ranch House Dill Pickles Recipe
DC Ranch Country Club Conservatory
Silverleaf patio
COUNTRY CLUB AT DC RANCH OPENS FARM TO TABLE RESTAURANT
Since March, Twisted Infusions has planted varieties of heirloom seeds in the garden located behind Copper Ridge Elementary. The seeds get a head start in a hydroponic system and are then transferred and maintained, offering first pick to Chef Rubin. In addition to fresh herbs and seasonal product, Twisted Infusions brings exotic flavors like wasabi arugula, oyster lettuce
When faced with challenging questions about the future of the DC Ranch Community Garden, Community Council reached out to local partners to find a way to continue the garden program. Executive Chef Lenny Rubin and CEO Kyle Draper of the Country Club at DC Ranch recognized this as a great opportunity to create a partnership and grow locally-sourced, organic produce for their new restaurant, Ranch House, opening in May. As an inductee into the Arizona Culinary Hall of Fame, Rubin was also recently voted 2018 Best Country Club Chef in Arizona Foothills magazine. Always on the cusp of innovation, he reached out to Twisted Infusions, a local business run by garden experts Heather and Bryan Syzmura, to successfully support the farm to table experience he wanted to incorporate at the club.
Persian Cucumbers Fresh Dill Apple Cider Vinegar Kosher Salt Granulated Sugar Black Peppercorns Cardamom Seeds Cumin Seeds Turmeric, ground
Procedure 1. Cut off both ends of each cucumber, cut in ¼’s lengthwise 2. Divide cucumbers and dill into four, 1 pint canning jars with lids 3. In a small sauce pot, bring vinegar, salt, sugar, peppercorns, cardamom seeds, cumin seeds, turmeric and 2 cups of water to a boil and stir until the salt and sugar is dissolved 4. Pour hot liquid into jars, dividing evenly and cover 5. Let cool at room temperature and then chill in the refrigerator 6. Enjoy! Will last months in the refrigerator
DC Ranch Community Garden
Like Vegas, Lenger sees the club as customer driven and catering to what members want, but that’s where the similarity ends. “We get to know the guests here and develop a relationship. This is an extension of their home,” he says. Silverleaf Club offers four dining areas and a recently expanded patio with a beautiful view of the private golf course.
Ingredients 2 lbs. 10 sprigs 1 cup 2 tbsp. 2 tsp. 2 tsp. 1 tsp. ½ tsp. ½ tsp.
and white strawberries to the mix. “We’ve been able to evolve the menu and infuse new ideas of food over the years. I’m excited to tailor the menu with healthier, plant-based choices,” Rubin says.
This endeavor will also extend beyond the restaurant. Later this year, Country Club staff will share planting tips and recipes with Copper Ridge educators. Plans include creating and maintaining a demonstration plot with local youth organizations and on-site programs showcasing Chef Rubin’s new menu. “This is an excellent example of the community pulling together to find a solution to continue the DC Ranch Garden experience,” says Beth Overton, Community Council Facilities and Recreation Director. With over 1,600 members, the Country Club is pleased to offer something for everyone. In fact, 99 percent of their menu can accommodate dietary restrictions. “I tell my staff to cook from the heart—like you’re cooking for family. And the members really feel it,” says Rubin. With regular special events and themed dinners, Thursday night remains the busiest with $5 burgers followed by Saturday night with halfprice bottles of wine.
Executive Chef Lenny Rubin
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