“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:

Why We Work at The Home Ranch-Douglas

The Home Ranch Pastry Chef Douglas with Janice’s Watermelon Tourmaline Sorbet

This week’s “Why We Work at The Home Ranch,” is more of “Why did you come back to The Home Ranch?” Douglas Short is our Pastry Chef.  Douglas worked for The Home Ranch back in 2006 and decided he was ready for a change and wanted to come back to the Ranch. Douglas called Chef Clyde at just the right time – our then current pastry chef was taking on a new adventure and the search was on for someone to fill her shoes. Douglas was born in Wisconsin, but moved to Oxford, England at the age of 3. He went … Continued

Off Ranch Adventures-Rock Climbing

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A few of our Colorado Dude Ranch Staff and I went Rock Climbing with Rocky Mountain Ventures (our Rock Climbing outfitter).  Each Wednesday morning in the summer, we offer a shorter climb and then if there’s enough interest guests will have the opportunity to climb again on Friday. The climb on Friday has a higher face and is longer hike in.  We were able to test out the Friday climb. Like before make sure to ask if you have any questions, because now I can answer them!   After a short but beautiful drive along the Elk River we arrived … Continued

Inside the Kitchen- Seviche

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The Home Ranch Seviche   The Home Ranch version of a Peruvian favorite. We use marinated dry pack Georges Bank sea scallops or when in season perfect Nantucket Bay scallops, both sourced from our friends at Foley Fish Company in New Bedford, MA.   2 pounds bay scallops 1 chili Serrano, cut into julienne 1 small red ball pepper, cut into julienne 12 small red onion, cut into julienne 2 ripe tomatoes, seed, cut into 1/4 ‘ dice 1 garlic clove mimed 2 teaspoons brown sugar 2 tables chopped cilantro 2 tablespoons chopped parsley sea salt and freshly ground pepper … Continued

Why We Work at The Home Ranch- Mattie

Mattie enjoying a hike with Berkley

Mattie Bork is this week’s Why You Work at The Home Ranch post. Mattie came this summer to be our hiking guide.   Mattie grew up in Sioux Fall and earned a degree in Business Administration from University Wyoming. When Mattie is not working she is spending time with her new nephew and family. You might also notice her outside the ranch with her dog Berkley who loves to go hiking with her. She also enjoys anything outdoors (especially involving water), reading, crafts, scuba diving, and traveling. Before coming to the ranch, Mattie was teaching English to 8-11th graders in … Continued

Inside the Kitchen- Quinoa & Butternut Squash Salad

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The Home Ranch Quinoa & Butternut Squash Salad 2 Cups quinoa 2 Tablespoons walnut oil 1 Teaspoon achiote (optional) 1Quart approximately of chicken stock or vegetable stock 2 Butternut squash, ¼” cubed 2 Tablespoons walnut oil 2 Shallots, minced 2 Garlic cloves, minced 2 Tablespoons real maple syrup ¼ Cup apple honey vinegar 2 Tablespoons currants 2 Tablespoons dried cranberries 2 Tablespoons toasted pepitas (pumpkin seeds) or sunflower seeds 2 Tablespoons toasted pine nuts or pistachios 2 Scallions, very thinly sliced 1 Tablespoon chives, very thinly sliced 2 Tablespoons chopped mint Salt and Pepper Walnut or corn oil (if needed) … Continued