Elizabeth Poett Age, Family Net Worth, Bio, Recipes & The Ranch Table
Elizabeth Poett is a 7th-generation cattle rancher from California, USA known for her work at Rancho San Julian, a historic ranch that has been in her family since 1837. Located on Santa Barbara’s Central Coast, the ranch spans 14,000 acres and is one of the oldest cattle ranches in the state. Elizabeth is dedicated to sustainable farming practices, focusing on preserving the land and producing healthy, humanely raised foods.
Elizabeth Poett Bio
| Real Name/Full Name | Elizabeth Poett |
| Nick Name | Poett |
| Date Of Birth | 15-Jul-70 |
| Age | 54 years old |
| Birth Place | Cottage Hospital in Santa Barbara |
| Parents Name | Father – Jim PoettMother – Marianne Partridge |
| Height | 5 feet 9 inches |
| Weight | 57 kg |
| Eyes | Blue |
| Hair | Blonde |
| Siblings | Justin |
| Spouse Name | Austin Campbell |
| Children | Jack and Hank |
| Profession | Television Personality, Rancher |
| Elizabeth Poett Net Worth | $2 million |
Early Life
After completing her education, Elizabeth returned to the ranch to work full-time. In 2018, she founded The Ranch Table, which hosts cooking classes, special meals, and private events, allowing visitors to learn about food and enjoy seasonal meals in a picturesque setting.
In addition to her work at The Ranch Table, Elizabeth began hosting a cooking show called “Ranch To Table” on the Magnolia Network in 2021, where she shares insights about ranch life and easy-to-make recipes. She recently released her first cookbook, ”The Ranch Table Cookbook”, in October 2023.
Height, Weight
Elizabeth stands 5 feet 9 inches tall and weighs approximately 57 kg. She has blue eyes and blonde hair.
Net Worth and Earnings
As of 2023, Elizabeth Poett’s estimated net worth is approximately $2 million. Her culinary endeavors, and her role as the host of the cooking show “Ranch to Table” on the Magnolia Network. Additionally, her business, The Ranch Table, which offers cooking classes and events at her family’s historic ranch, contributes to her income.
Family
Elizabeth Poett is married to Austin Campbell, a fellow rancher. The couple met while working on branding at the ranch and quickly connected, leading to their marriage in a celebration that united their large extended families. They live in a home that belonged to Elizabeth’s great-grandmother, which was moved from Santa Barbara in 1918.
Together, Elizabeth and Austin are raising their two young sons on the ranch, where they also care for various animals including sheep, chickens, seasonal turkeys, horses, dogs, and cats.
| @elizabethpoett | |
| www.facebook.com/elizabethpoett/ | |
| Website | https://theranchtable.com/ |
Elizabeth Poett The Ranch Table
Elizabeth Poett was inspired to start The Ranch Table by her passion for preserving the land. Also growing healthy foods, and bringing people together through joyful celebrations.
After returning to work full-time on her family’s historic 14,000-acre Rancho San Julian ranch in California, Elizabeth launched The Ranch Table in 2018. The Ranch Table hosts cooking classes, special meals, and private events at the ranch’s historic adobe. Allowing visitors to learn about the foods they eat and enjoy seasonal meals in a picturesque setting.
The idea for The Ranch Table began taking shape during Elizabeth’s second pregnancy, inspired by her mother’s knack for bringing people together through food. While her mother didn’t have the bandwidth to create a cookbook, her influence heavily shaped Elizabeth’s approach.
By hosting events at The Ranch Table, Elizabeth aims to share the ranch’s traditions, environment. And history with guests, while also helping to preserve the land and historic buildings for future generations. A percentage of proceeds from the gatherings goes directly to the ranch’s preservation efforts.
Elizabeth Poett’s recipes
One of Elizabeth Poett’s famous recipes is ”Weeknight Steaks with Sweet Onions”, featured in her cookbook “The Ranch Table”. This dish is for a quick and flavorful weeknight meal, showcasing her approach to accessible cooking with easily obtainable ingredients.
Weeknight Steaks with Sweet Onions
Ingredients:
- Steaks (your choice)
- Sweet onions
- Olive oil
- Salt and pepper
- Optional: herbs or spices for seasoning
Instructions
1. Prepare the Steaks: Season the steaks with salt and pepper. Let them come to room temperature for even cooking.
2. Cook the Onions: In a skillet, heat olive oil over medium heat. Add sliced sweet onions and cook until they are caramelized.
3. Cook the Steaks: In the same skillet, increase the heat and add the steaks. Cook to your preferred doneness, flipping halfway through.
4. Serve: Plate the steaks and top with the caramelized onions.
This recipe exemplifies Elizabeth’s focus on simple yet delicious meals that you can prepare quickly. It is a family favorite and a great representation of her culinary style.
