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Relais & Châteaux 10th Anniversary Auction

We’re celebrating our 10th year with Relais & Châteaux by auctioning off a Delicious Journey to benefit the community. Executive Chef Drage endeavors to help the Relais goals of sustainability and culinary excellence extend well beyond the bounds of our property, where students at the Philipsburg Public School Garden & Sprout Scouts After School Program are poised to protect the robust eco-system and agricultural traditions of Granite County for future generations.

All proceeds from the auction will be used to fund educational programs teaching children in our frontier area sustainable farming and ranching techniques while providing healthy, locally sourced after school snacks.

Please bid on our Delicious Journey, a three-night stay for 2 people at The Ranch with an exclusive float trip down Rock Creek capped off by a no-expense-spared campfire feast paired with reserve wines and prepared by Executive Chef Drage.

If you’re unable to bid, consider making a donation here.

Auction Details

  • Trip Dates: June 19-22, 2022 –  dates cannot be changed due to limited Rock Creek float season
  • Auction runs from April 12 to May 12, culminating on Relais & Châteaux 68th Anniversary
  • This exclusive trip is one of our last available bookings for summer 2022
  • Payments will be processed through Stripe
  • Popcorn bidding will be enabled on May 12 (bidding will continue as long as a bid is placed every 10 minutes)

 Bid Here

Dutch Oven Recipes

  • The Sapphire Range Frittata
  • Logan Canyon Chicken
  • Braised Lamb Necks

Bacon and Gouda Frittata with Tomatoes and Avocado

Recipe by Executive Chef Josh Drage


  • 12 eggs
  • 1 lb. bacon
  • 1 bunch scallions
  • 1 cup cubed gouda (We suggest Flathead Lake Cheese Company Gouda)
  • 2 oz. clarified butter
  • 1 pint cherry or grape tomatoes
  • Juice of one lemon
  • 1 bunch of parsley
  • Pinch of chili flakes
  • Salt and pepper to taste
  • 1 oz. olive oil
  • 1 avocado


  1. Prepare your morning camp fire. It is important to produce coals for effective Dutch oven cooking. Once the firewood has mostly reduced to coals, use a shovel to push the flaming wood to one side of the fire ring. On the other side of the ring, away from the flame, create a flat cooking surface covered with a small layer of coals (equal to 10 small pieces of charcoal).
  2. Place your Dutch oven (lid on) atop the coal-covered cooking surface. Shovel an equal amount of coals onto the top of the oven. Allow the dry (no oil or ingredients within) Dutch oven to pre-heat for 10 minutes prior to cooking.
  3. Cut bacon into one-inch pieces. Sauté until crisp in another pan on your fire. Remove  the bacon with a spoon and set it aside in a bowl for later.
  4. Prepare the garnish. Halve the cherry tomatoes and chop the parsley. Halve and pit the avocado. Cut into small pieces and place the tomatoes, parsley and avocado in a bowl. Add lemon juice, salt, chili flakes and olive oil. Toss and set the bowl aside.
  5. Cube the gouda cheese and set it aside.
  6. Whip the eggs thoroughly in a bowl until they begin to lighten. Add the scallion and whip together.
  7. Remove the lid on the Dutch oven using thick oven mitts, placing it on the rocks of your fire ring. Keep some coals on top to retain even cooking temperature while it rests.
  8. Add clarified butter to the Dutch oven and pour in the eggs. Scrape across the bottom with a spatula to fold in the cooking eggs as they bubble. Repeat the folding process until the eggs are about one-third cooked. Season with salt and pepper.
  9. Add the bacon and gouda. Fold into the eggs quickly. Replace the lid of the Dutch oven. Cook for 15 to 20 minutes without peeking.
  10. Check the frittata after the allotted time. Remove the Dutch oven from the coals. If the eggs aren’t fully cooked, fold through one more time before serving.
  11. Garnish the top of the finished frittata with your tomato and avocado mixture. Adjust your garnish to include whatever is in season in your area. Serve around the campfire.

Recipe by Executive Chef Josh Drage and his Grandma Dixie


  • 1 medium Dutch oven
  • 4 leg and thigh quarter pieces of chicken
  • 2 large yellow onion
  • 2 whole dried Oaxacan chilis
  • 6 sprigs of thyme
  • Sea salt
  • Black pepper
  • ¼ cup clarified butter


  1. Warm your Dutch oven to a high medium (Le Creuset or similar works great).
  2. Pull off the stem of chili and pull out seed pods.  Place peppers in a spice grinder and grind.
  3. Sauté cut onions to ¼ inch.
  4. Season chicken on all sides with salt.
  5. Season the flesh side with the Oaxacan chili and black pepper, leaving the skin side un-peppered.
  6. Add clarified butter to the bottom of your hot Dutch oven
  7. Place chicken in the Dutch oven, skin side down.
  8. Add onions on top of chicken and season with a pinch of salt.
  9. Add thyme leaves.
  10. Cover and cook at roughly 350 degrees Fahrenheit for 45 minutes.
  11. Uncover and flip the chicken placing back on top of the onions.
  12. Season skin side with Oaxacan chili.
  13. Cover and cook for another 20 minutes, longer if you want more of a fall off the bone cook.


Recipe by Executive Chef Josh Drage


  • Braised lamb necks
  • Two lamb necks (use shanks as a substitute)
  • ¼ cup Espelette chili
  • Black pepper
  • Salt
  • ½ cup olive oil
  • 12 anchovy fillets
  • 1 head of garlic
  • 1 can whole peeled San Marzano tomato
  • 3 red peppers
  • 2 tbsp. sherry vinegar
  • 1 pint beef stock


  1. Rub necks liberally with Espelette chili, kosher salt and black pepper. Let sit for 24 hours uncovered in your refrigerator. Reserve left over Espelette and add to stew.
  2. Warm a wood smoker to 200 degrees. Smoke necks for 2-3 hours as desired. Remove and store in refrigerator until ready for Dutch oven.
  3. Preheat your dutch oven to 350 degrees Fahrenheit.
  4. Blister red bell peppers on the top of the Dutch oven and peel. Once clean, rip into chunks and set aside in a bowl.
  5. Add the olive oil and onion, and give it a quick stir.
  6. Add anchovy, garlic and lamb necks.
  7. Add beef stock and San Marzano tomato.
  8. Return to heat and cover, cooking for two hours at 275/300 degrees Fahrenheit.
  9. Uncover, stir and, roll the meat.
  10. Cover and cook for another 1-2 hours or until tender.
  11. Pick the meat off of the bone and return it to the stew.
  12. Add roasted pepper pieces to stew.
  13. Season with the sherry vinegar and stir in.
  14. Season with salt to taste.

The day I served this, I garnished the dish with a scoop of local ricotta cheese, two artichoke hearts, torn fresh marjoram and 5-7 whole, pitted Niçoise olives. I accompanied it with parmesan polenta and roasted eggplant.


Culinary Team

Ranch Dining Venues

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Dining Frequently Asked Questions

  • How has your dining program adapted to ensure guest safety?
  • Can I customize my order?

We are now requiring dinner reservations to ensure there is plenty of room to safely interact and plenty of time to sanitize spaces.

We also offer a number of outdoor dining options during the warmer months.

The Ranch is committed to ensuring the safety of our guests. Please visit our dedicated page to see our response to COVID-19 during activities and during your entire stay.

We note all dietary preferences before check in.

Servers and staff will still be available to execute Forbes Travel Guide Five-Star dining service and provide recommendations to elevate your dining experience.