I was having lunch with a friend I had not seen for some time. We wanted a quiet restaurant with nice ambiance since we had a lot to talk about catching up on what had occurred recently in our respective lives.
We found the perfect place at the Tustin Ranch Golf Club. Here each Sunday a spectacular brunch is served in a well appointed dining room that overlooks the greenery of the golf course.
We were already acquainted with the culinary talents of Master Chef Bert Agor who has created a new innovative cuisine at the Club.
Tustin Ranch, while open to the public, has continued to maintain the elegance, grace and style of a private country club.
We opened with a glass of champagne and made a toast to the occasion.
The buffet was indeed fantastic. We started at the seafood table which included fresh oysters on the half shell, Canadian snow crab, Tiger prawn served both cocktail style and breaded, Chef Agor's own breaded style calamari and smoked salmon.
Next I was drawn to the Santa Maria tri-tip being carved before my eyes. With such a bountiful selection I decided to taste some of these rather that attempt portions. These included the Carenesada tacos with achiote, chicken Marsala, and garlic crusted Alaskan cod.
There was,of course, the omletes made to order and traditional breakfast items of bacon, sausage and hash brown potatoes.
Orders for eggs benedict are taken at your table and served direct to you.
There was also full tables of fresh sliced fruits, bakery rolls and salads.
The dessert tables were so tempting that we did not hold back and tasted too many.
It was a Santa Ana Fall day in Tustin with the course greenery never looking better. Our luncheon was leisurely, we had been pampered at table and the company delightful. It had been a grand afternoon.