“A grand collection of cooking and imagery that embodies the hardscrabble cowboy culture of West Texas.”
--Tosh Brown, author of Grazing Across Texas: Rod, Gun & Ranch Cooking
“Mike and Reata use traditional Texas ingredients with a sophisticated flair. The great presentations and photography give everyone a chance to see Reata’s roots.”
--Tom Perini, owner of the Perini Ranch Steakhouse and author of Texas Cowboy Cooking
“This group of recipes is an excellent collection of Reata’s best. The book takes basic ranch cooking to another level. Mike Micallef has hit another home run. Keep on spurrin’!”
--Cliff Teinert, owner of the Collins Creek Ranch and coauthor of Barbecue, Biscuits, and Beans: Chuckwagon
About the Author
A native of Fort Worth, Texas, Mike Micallef
is president of his family’s non-manufacturing companies including Reata Restaurants, Flight Services, Sierra La Rana, and CF Ranch. After graduating from Texas Christian University with a BBA and a certificate from the world-renowned ranch management program, Mike spent two years with Tsunami Partners where he managed various equity investments. Mike also serves in an advisory capacity to companies in the finance, banking, and entertainment fields. Mike divides his time between Alpine and Fort Worth and loves to hunt and fish with his dad every chance he gets.
A true entrepreneur, Al Micallef
is the founder of the Reata restaurants and owner of JMK International, Inc. When not starting new ventures Al participates in a variety of hobbies, including hunting, fishing, team roping, flying, race car driving, and polo. His most recent interest is Reata Thoroughbred Racing. Al is also firmly committed to giving back to his community and has offered a lifetime of expertise and support to many charitable associations.