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Tag: gourmet


Celebrating Culinary Arts Month

Gourmet Food with Big Sky Balance

National Culinary Arts Month couldn’t come at a better time. Summer produce is rolling in and The Ranch kitchen is highlighting Montana’s freshest food with creative, ever-changing menus. We want to recognize the chefs, servers, managers and purveyors that make The Ranch’s dining experiences shine.

As part of the Relais & Châteaux commitmentsExecutive Chef Josh Drage and his talented team focus on making our cuisine a reflection of local tradition while delivering a first-rate luxury experience. We want to thank our staff members who achieve this precise balance every day of the year.

In a recent TripAdvisor review, Claire V., wrote, “The freshness of the food rivaled that of my favorite restaurants in New York City. The service was remarkable and is clearly a top priority of management. While the Ranch at Rock Creek is certainly ‘high-end,’ it is not stuffy.”

Members of our evening culinary arts team enjoy the Fourth of July celebration
Members of our Evening Culinary Team on Fourth of July. Left to Right: Executive Chef Josh, PM Servers Alex, Kaylen, F&B Event Manager Christina, Executive Sous Chef Ben, PM Server Willie. Photo by Willie MacDade.
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Tag: gourmet


Sowing Seeds for Autumn Harvest

Anticipating Our Annual Farm-To-Table Festival

Guests enjoy a night in the Silver Dollar Saloon during the Autumn Harvest Weekend

We don’t want to wish a beautiful Montana summer away, but we are already planning for one of our favorite celebrations of the year—the farm-to-table festival we call Autumn Harvest Weekend. When the hay is baled and stacked, the pumpkins are picked and kids are back in school, we’ll take a weekend to appreciate Western Montana’s rapid and abundant growing season. Here are three reasons why we can’t
wait for October to arrive. Read more…

Tag: gourmet


Local Food: Lambing Season in Springhill

Living in the land of the cowboy, cattle and horses are often the stars of this blog. This week’s guest post allows us to feature Montana-raised lambs as well as Montana-made writer and photographer, Lynn Donaldson. The Ranch at Rock Creek’s Executive Chef Josh Drage drew our attention to this excellent story about lambing after Donaldson visited one of our producers, Willow Spring Ranch. Chef Drage invites local purveyors to attend our Autumn Harvest every year, so that we can appreciate the people whose hard work emboldens The Ranch’s delicious, locally sourced cuisine. This post illustrates the close relationship that most Montanans have with their food–whether it’s foraging for morels, hunting for elk or visiting the farms and ranches that produce our vegetables and stock. We hope you’ll take this opportunity to experience good food at its source. (Spoiler alert: This post contains images of birthing, so be prepared.)

 

Lambing Season in Springhill

montana-lambs

Last Tuesday, I interviewed Katy Harjes—who raises certified organic, grass fed and finished lamb with her husband Rich outside of Bozeman—for an upcoming post by Wyatt Nelson & myself about their annual Willow Spring Ranch Sheep Shearing Party. The Harjes’ are smack in the middle of lambing season, so Katy & I spoke on the phone between her walks to the pasture to check on laboring ewes and various bottle feedings. Though my family has attended a Willow Spring shearing, I mentioned that my kids had never bottle fed a baby animal. “Bring them out!” encouraged Katy, who is passionate about increasing awareness of sustainably grown, organic lamb and loves sharing hands-on ranch experiences with children. Read more…