Inside The Kitchen: Beef Bourguignon

Beef Bourguignone with Carrots and Mashed Potatoes

Chef Clyde made us Beef Bourguignone for our staff lunch this past week, after his trip to France for the Relais & Chateaux 60th Anniversary he was inspired to share some French cuisine with us….Continued

Inside The Kitchen- Sea Island Red Pea & Kale Salad

sea red pea and kale salad

The power of Instagram is bringing you this recipe, we had this salad last week for yet again another amazing lunch. After, I posted the picture to Instagram, people were asking for the recipe, so for this week’s Inside the Kitchen we have Sea Island Red Pea & Kale Salad. Enjoy!…Continued

Inside the Kitchen- Grilled Cauliflower Salad

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Chef Clyde said, “This salad will turn Cauliflower haters into Cauliflower lovers.” If you love Cauliflower already, then this is another great salad to add to your recipe “box” The Grilled Cauliflower salad is a perfect fall favorite with not only fall colors but taste as well….Continued

Inside the Kitchen- Lamb Kefta Kabobs

Lamb Kefta Kabobs

For lunch today we had Lamb Kefta Kabobs, which made me want to share them with the world. If you have stayed with us at least a couple time, I’m sure you would agree with me, that they are tasty! . …Continued

Inside the Kitchen- Peach Jam

Cutting the peaches

Thanks to the Colorado State University Extension office of Routt Country, we had Master Food Safety Advisors that came to show guests and staff how to can peach jam…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