Winter Staff Photography
Our staff are some of winter’s most ardent fans. With few exceptions, they are dedicated hikers, skiers and outdoor adventure travelers, who’ve traded the hustle of larger towns and properties for the natural splendor of rural Montana. Before the first snow falls, most of the staff have purchased their season pass to Discovery Ski Area and have their skis and snowboards waxed and ready. Philipsburg is far from a bustling city, but it is continuously named one of the best secret ski towns and a “hidden gem,” alluding to the fact that sapphire mining is a popular pastime.
Our Human Resources department has this unique breed (hospitality professional meets nature lover) in mind as they hire seasonal and year-round staff for 2016. As the world’s only Forbes Travel Guide Five-Star ranch, employees at The Ranch at Rock Creek gain experience they can’t find anywhere else—meeting the high standards of the Forbes Travel Guide and Relais & Châteaux property, while mastering hobbies like horseback riding and fly fishing. If you know of someone looking for a rewarding opportunity and a top-notch resume builder, please forward our Career page and encourage them to apply quickly.
There’s no one-size-fits-all way to celebrate the season; however, the instructions “Eat, Drink and Be Merry” might be the perfect recipe for a good holiday party and a “Holly Rancher” (someone who is celebrating the season in Ranch-inspired style). In anticipation of upcoming holidays at The Ranch, our culinary team has shared some recipes for winter comfort food. They believe that the key to a memorable celebration is putting a lot of care into what you serve and then taking the time to savor it.
We hope you’ll enjoy these delicious recipes and use them to channel a country Christmas wherever you celebrate this year. Happy Holidays!
As with each of The Ranch’s seasonal celebrations, such as Thanksgiving and Midnight in Montana, our staff anticipated that this year’s Autumn Harvest Celebration would be a memorable gathering of friends and family. As always, guests would experience grand luxury, Western adventure and the finest Ranch cuisine.
And, for months, we were all excited to welcome special guest, Grammy Award-winning vocalist LeAnn Rimes, for she would be treating everyone to a live acoustic performance on Saturday night. Read more…
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
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…