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 for you.
This year marks my 25th at the Ranch; but not one of them felt like it was work. I’ve now broadened my duties and have taken on the position of General Manager but will still be wearing my toque of The Executive Chef. Selina Heintz has been named our new Manager of Guest Services. We make a strong team that will be serving your needs as always.
As you arrive this year, you’ll notice the evolution of Clyde’s Farm. Vegetable gardens surrounding the Greenhouse, a state-of-the-art Chicken coop, the Farm Kitchen featuring wood-fired grills and ovens and a new dining venue, a new pond and more trees and of course our new luxury pig hotel. With our Master Gardener Adele Carlson, and her assistant Tiffany Lappinga, our vision of ranch-grown produce is finally being realized. Tiffany has also created a new on-ranch network of two-legged trails for our guests to explore and enjoy the ranch and its many charms at their own leisurely pace.
The Horse Program is now supervised by our team of Alec Nelson as Equine Supervisor and Brooke Klein as Head Wrangler. Brooke is a capable and dynamic new wrangler and we are very happy to have her with us. As always, it is our goal for our guests to leave with a heightened insight into the relationship between rider and horse, and to do so in the relaxed and serene atmosphere of our North Routt County home.
We’re also pleased to announce the return of Tayler Cabalka on Saturdays for leading riders into some newer terrain.
We’re pleased to announce that Greg Creamer has joined us as our new full-time fishing guide. Greg is a native of the valley and brings years of professional and local knowledge to our fishing program. Greg will be on hand to help guests explore some new prime sections of the Elk River that we’ve gained access to as well.
The Kitchen, as always, will continue to spoil you with our savory and varied fare. We’re very excited to have added an abundance of ranch-grown produce for the season, as well as our grass-fed beef, ranch-raised pork and fresh eggs from our Coop. Craig Singer, Chef de Cuisine will again head up our culinary team with a returning staff and some great young interns. We’re all looking forward to hosting you for various dinning events at the Farm Kitchen. Andy Comeau is leading the Dining Room team again this season. He and Craig have just recently completed their Introductory Course for the Court of Master Sommelier. Our wine program continues to evolve under their guidance.
The staff, as usual, is top-notch. They will soon feel like family to us and that is the essence of our business. As a group we wish to convey to you the spirit of the innkeeper. You will experience our cuisine and character, our comfort and charm, and the calm splendor of this valley. That is the sense of place that is The Home Ranch.
We hope you enjoyed this edition of the newsletter and we will be updating you next month. We look forward to seeing you.
General Manger & Executive Chef