Ranch to Table
February. 19,2021Seventh-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.
Seasons & Episode
Elizabeth Poett makes gnocchi and almond creme brûlée for dessert.
Elizabeth cooks for the crew that's helping out during a rainy winter.
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.
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.
Elizabeth makes a pear and gorgonzola pizza with garbanzo bean soup.
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.
Elizabeth makes carnitas and fudgy caramel brownies.
Elizabeth makes grilled chicken with peach barbeque sauce and whoopie pies.
Elizabeth makes a ranch burger and a three-layer strawberry cake.
Elizabeth prepares flank steak and cheesecake in a historic ranch kitchen.
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