The Farm Kitchen is “Cooking with Fire”

farm kitchen

The Farm Kitchen is “Cooking with Fire”

The Farm Kitchen is all fired up. Our inaugural event was a luncheon featuring legs of lamb and shoulder of ranch-raised pork. Our guests loved the setting, which is outdoors in the midst of our new raised vegetable beds at the farm…Continued

Inside the Kitchen- Chilled Peach Soup with Riesling

When Colorado mountain peaches are abundant, this is a wonderfully refreshing, hot-weather soup. Garnish with toasted almonds or blackberry puree for an added touch.   2 Bottles Riesling, Californian or Alsatian 8 whole cloves 1 cinnamon stick 2 bay leaves ¼ cup firmly packed brown sugar 12 peaches 1 orange sliced 1 lemon sliced 1-1 ½ cups heavy cream Splash of lemon juice   In a 6-quart heavy bottomed sauce pan combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar. Bring to a rapid boil. Add the Peaches, reduce the heat, and let simmer for 20-25 minutes. Add … Continued

Inside The Kitchen- Asian Noodle Salad

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We will be kicking off our inaugural Harvest Weeks August 24! We are excited to have guests work side by side with the chefs and gardeners as we begin our fall harvest. This is recipe showcases our farm to table philosophy. We harvest carrots, asparagus, broccoli, peppers, and snow peas from our gardens. Come join one of our harvest events, enjoy delicious lunch salads, and also meet local vintners, brewers, distillers and food artisans.   Asian Noodle Salad with Pan-Roasted Scallops or Shrimp   ½ lb. Soba Noodles (buckwheat vermicelli) 1 each carrot, julienne cut or Asian cut, blanched 30 … Continued

Inside The Kitchen- Grilled Beef Tenderloin Cobb Salad

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Guests always have a hard time even picking a favorite meal let alone entree, but I’ve heard many times- Lunch. Why? Chef Clyde’s homemade soups and salads. This week’s Inside The Home Ranch Kitchen is a new salad favorite that is perfect for a hot summer day.  When you come for your dude ranch vacation you get to not only enjoy our local Elk River Valley beef but even more local greens right out of our greenhouse & gardens.  Traditionally a Cobb Salad is made with chicken, but we use our own grass fed beef tenderloin raised on our sister ranch (Sand … Continued

“From this valley they say you are going…”

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I first met Sarah Parry after her continuous liking of Instagram and Facebook posts of the Ranch and her horse Cowboy. I was finally able to meet Sarah face-to-face and enjoy a week with her at the Ranch earlier this summer. Sarah grew up coming to the Ranch as her grandparents are Ann & Steve Stranahan. During the years she has not only been a guest but a staff member for three summers. This past month she came back to the Ranch for a stay and wrote a blog piece for us about her “last” Saturday here. ~Andrea   The sun filters … Continued

Shea Wright ~ California Girl With A Colorado Dude Ranch Soul

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Shea Wright is one of our housekeepers – and one of the great “behind the scenes” people that make our Colorado dude ranch run. Guests experience her perfectly made beds, and the cookies and cheeses she stocks in guest rooms, but our staff loves her because she is full of energy and fun – and she and Maggie do an amazing job of keeping their housekeeping team going during the dog days of summer (and the winter.)  Shea came to The Home Ranch last winter and decided to come back for another season. She came here to experience a real … Continued

Inside the Kitchen- Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese

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Tempura Zucchini Blossoms Stuffed with Ratatouille Goat Cheese   ½ medium eggplant, split lengthwise 2 tablespoons extra virgin olive oil 1 cup finely deiced zucchini 1.2 cup died red onion 1.2 deiced yellow pepper 1 tablespoon minced garlic 1 tablespoon fresh thyme leaves ½ tablespoon fresh oregano or marjoram leaves ½ tablespoon fresh parsley leaves chopped ½ teaspoon Kosher salt 1/8 teaspoon freshly ground black pepper 1 tablespoon bread crumbs ½ cup goat cheese 16 large zucchini blossoms   Preheat oven to 400 F   Place the eggplant half, cut side down on a baking sheet. Roast for 30 minutes, … Continued

Wine Spectator Award of Excellence 2014

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Craig and I inherited a promising wine list when we both started our new roles in the wine program, respectively. Over the last three plus years Craig has traveled, tasted, and discovered new wines, narrowing down choices that complimented our list.  “It has been a welcome challenge to create a list that is balanced to include big name Old World producers as well as having local and West Coast representation,” says Craig.  Creating relationships with smaller producers is something we are both particularly proud of.  It allows us to showcase the breadth of quality small production operations, of which reflect similar … Continued

Fire Up The Grill- Harvest Weeks

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The vision of Clyde’s Farm is now a reality at The Home Ranch; and to celebrate it’s bounty we have invited Colorado beer crafters, distillers, winemakers, food artisans and chefs to ply their wares. We now have the opportunity to showcase such a wide array of talent on site at both our new Farm Kitchen and Lodge Dining Room. We welcome you to join us at The Home Ranch in late summer to immerse yourself in the Locavore movement during our Mountain Harvest Weeks. Warm Regards, Clyde Nelson General Manger & Executive Chef     Share this:

Fire Up the Grill- June

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Firing up the Grill with Chef Clyde Around here early June is our favorite time of year. Our meadows are lush with green, and roaming with horses grazing on the pastures’ new growth. The river is roaring and the Ranch is buzzing with activity as we prepare for our first guests. Our summer staff is arriving daily, all excited to be here and contribute to a great Home Ranch experience. Within this beautiful Elk River valley, with all of its opportunities for enjoyment, and with our mission of great Western hospitality, we have created a special sense of place just … Continued