I like to think of myself as a “City-Cowgirl”. I love the country lifestyle and everything that comes with it, but I also enjoy the finer things in life. I believe there’s a way to incorporate both and you should! For example, just the other day I was out riding horses in the rain and spent the night dining at a trendy sushi spot. This is who I am and who I want to stay.
-HorsePedia
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Last month I attended the Colorado Dude & Guest Ranch Association meeting in Denver. This is always a great time for ranchers to get together and talk about what is new in the industry, how their past season was and what their upcoming season looks like, but mostly what is on their minds. This year we discussed staffing, marketing and what really is the difference between a Dude Ranch and a Guest Ranch. Over the past month, I have continued to think about this. Is The Home Ranch classified as a dude ranch or guest ranch? Should we be classified as one or the other? What makes you one versus the other? The other day, I was talking with our Marketing Director, Erik Lunde, about this and he reminded me that we had talked about this a couple of years ago, did some research and put together a little blurb about it (okay well it’s not really that little, but it is entertaining.) I thought that I would share it with you: Are You A Guest Or Are You A Dude? Thoughts on The Great Colorado Dude Ranch Brouhaha “We’re pretty sure the number of people who know or [...]
Our mission to pursue sustainability and expand on the Farm-to-Table movement
Spring has sprung here in Routt County, and up has grown a greenhouse in our backyard. The winter meltdown and mud season is now upon us – but inside our spacious 32’ x 70’ hoop house, our gardening crews have been busy. A key component in our Farm-to Table Master Plan is now a beautiful reality.
Master gardener Adele Carlson designed the layout for the vegetable, herb and flower beds, and seeds were sown in early February. They sprouted and flourished in Executive Chef Clyde Nelson’s home kitchen windows during the winter and next week the transplanting will begin. We will be harvesting greens, herbs and vegetables by late May for our first guests’ arrival…
As we wind down our winter season, it is always time to reflect.
We had a very nice winter and want to thank all of our guests that joined us and made for a wonderful season. It is so nice to chat by the fire in our dining room at night. The plates that are so beautifully presented and taste so great – it’s hard to beat. Thank you to Clyde, Craig, James, JD, David, Anne and of Course, Shannon for the wonderful pastries and desserts.
We will be saying goodbye to Mike, Mark, Alec and Leslie ’til next winter. We are so proud of our ski guides. Their knowledge and skill makes our ski and snowshoe program one of a kind. It was a cold winter, but we had great snow all winter. Thank you, ski guides.
When you check in, you are greeted with a big smile – We thank Selina, Nikki and Laura for that. The folks at our front desk truly get your vacation started on the right foot.
Kelly and his new team of Percherons have been a lot of fun to watch. Kelly was also riding right up to the end of the season…