Monday, October 26, 2015

We can think of few better ways to spend a Sunday afternoon than spoiling oneself at the Tustin Ranch Golf Club.  Not on the golf course but in the dining room taking part in the champagne brunch that has been cunningly designed by Master Chef Bert Agor.
Here you move from one to another of eight stations with names like fresh pastry, creative chef, seafood,  carving and dessert to name a few.
As usual we had a hard time moving past the seafood station with golden brown fried shrimp, herb crusted calamari, smoked salmon, James river oysters on the half shell and Canadian snow crab.
At the carving station we tried the Santa Maria tri-tip and at the creative chef  Bert's own oven roasted pork loin with his original Tahitian Vanilla demiglace.
We called for time outs occasionally to admire the scenic landscape of greenery and ponds and chatted with Chef Agor to learn what was new at the Club.  He told us that Tustin Ranch Golf Club had just been named the best public course in Orange County by the Santa Ana Register.
After admiring and sampling too many of the tempting desserts ranging from eclairs, tuxedo mousse cake and strawberry short cake we had to track down the person responsible for these goodies.
She is Sara Guccione, who is both pastry and sous Chef at the Club.  Originally from San Diego she has a strong background in the culinary arts and as to her pastries, well, like wow.
You can find the Champagne Brunch at the Tustin Ranch Golf Club every Sunday from 10 a.m. to 2 p.m.
The Club is located at 12442 Tustin Ranch Road in Tustin.  Telephone 714 734-2111, web

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