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Home on the Range | Kitchen Grand Re-Opening Weekend

April 25-28, 2019

Since we first opened our doors, Executive Chef Josh Drage has been the mastermind behind our one-of-a-kind culinary adventures. He’s shown that the ultimate luxury is the bounty of our region’s own ranches, farms, foragers and producers. In anticipation of our 10th year as a luxury guest ranch, Chef Drage is inviting past Ranch chefs and nationally-recognized chefs to launch his brand new  kitchen, or  ‘Home on the Range,’ for a weekend of gastronomic delights.

Opening night kicks off with a dinner created by guest chefs from Montana’s finest establishments: Ben Miller; Tad Hilton and Phil Shaeffer of Camino Restaurant; Isaac Gjeffle of Plonk; and Kira Bassingworth of Western Cider. Guests will move through different stations, talking with the chefs themselves about the creation of each dish.

After a Friday filled with all-inclusive adventures, guests will return to the Granite Lodge for a collaborative menu with alternating courses from nationally acclaimed guest chefs Rick Mace, from Daniel Boulud’s Cafe Boulud; John Cox, Founder and Executive Chef of The Bear and Star; and Chef Trenton Shank of The Bear and the Star. See below for full chef and purveyor bios.

Weekend events will also include a cooking class in our brand new kitchen with Healthier Together author and food writer, Liz Moody, and The Ranch culinary team, where guests will learn to make Aquavit Smoked Trout and more. Saturday’s events will feature a champagne and caviar social hour in the kitchen with Graham Gaspard from Black River Caviar and a Buckle Barn dance. Relish the return of spring with this unique culinary event!


Inquire Now or call 1-877-786-1545 Sample Itinerary

Sample Itinerary

Our Ranch Ambassadors customize all itineraries to meet schedule changes, personal preferences, ability levels and needs.

Guest Chefs & Purveyors

John Cox
Chef/Partner of The Bear and Star

Known for his acclaimed ventures in micro-regional cuisine, Chef John Cox earned accolades for his work at Post Ranch Inn in Big Sur and Cultura in Carmel before concepting and launching The Bear and Star in Los Olivos, California, alongside the Fess Parker family in 2017. At The Bear and Star, Chef Cox presents “refined ranch cuisine,” inspired by Texan family recipes and a California sensibility. On any given day, guests dining at the restaurant will experience the bounty of the Parker family’s home ranch – co-located with their 30-year old vineyard in Foxen Canyon – including responsibly raised Wagyu beef, pork, rabbits, quail, chicken, honey, and organically grown vegetables, herbs and fruits.

Chef Cox has appeared on Food Network’s Beat Bobby Flay, featured on BBQ Master Steven Raichlen’s Project Fire on PBS and participated in multiple epicurean events, including the Pebble Beach Food & Wine Festival, Taste of Yosemite, Santa Barbara Wine Auction, Slow Food Nation in Denver, Eggfest and the Los Angeles Food & Wine Festival. Follow his adventures on Instagram @chefjohncox.

Trenton Shank
Chef de Cuisine at The Bear and Star

After training under scholarship at The New England Culinary Institute, Chef Trenton Shank worked under Chef Nathan Rich at Twin Farms in Vermont, a Forbes Five Star property.

An aspiring farmer himself, Shank finds inspiration in his appointment at The Bear and Star both in the kitchen and onsite at the ranch and farm. Follow him on Instagram @trentonshank.

Rick Mace
Executive Chef of Café Boulud Palm Beach

Somewhere between sustenance and storytelling, Rick Mace has found himself in kitchens for the past 20 years.

Executive Chef of one of Florida’s most recognized restaurants, Rick has been acknowledged as a “South Florida Rising Star Chef” and “Palm Beach County’s Chef of the Year”. He has cooked from coast to coast in the United States and wields a well-traveled style complimented by classical training under acclaimed chef Daniel Boulud.

When he isn’t in the kitchen of Café Boulud Palm Beach, Rick likes to return to his rural roots, spending time hunting, fishing and enjoying the outdoors with friends and family.

Lyle Railsback
National Portfolio Manager for Kermit Lynch

Lyle Railsback is the National Portfolio Manager for Kermit Lynch Wine Merchant and partner in Railsback Frères Winery in Santa Ynez, California. Named by Wine Enthusiast as a “Top 40 Under 40 Tastemaker,” Lyle spent ten years working in restaurants before coming to work with Kermit in 2008. He studied art at George Fox University in Newberg, Oregon, where he first fell in love with wine while cooking and waiting tables. At Kermit Lynch, he manages small production wines from over 220+ growers in France and Italy, offering over 2,000+ selections in all fifty US states. With his brother, Eric, Lyle makes wine in Santa Ynez from Carignan, Grenache, Cinsault, Syrah and Vermentinu, all from cooler sites on marine sedimentary soil, and in the styles of his favorites from Provence, Corsica and the Northern Rhône. He lives with his wife, Victoria, and their dog Rocco in New York City, where he also occasionally does artwork for wine labels, books and magazines.

Victoria James
Sommelier, Author & Beverage Director

Victoria James is the Beverage Director and Partner at COTE (NYC) and recently received a James Beard nomination for “Outstanding Wine Program.” She has worked in restaurants since she was thir­teen. She fell in love with wine and when she was twenty-one became certified as a sommelier. She has worked at some of the most prestigious restaurants in New York City including Marea and Aureole. Victoria’s name has appeared on many no­table lists: Forbes “30 Under 30,” Food & Wine’s “2018 Sommelier of the Year,” Zagat’s “30 Under 30,” Wine Enthusiast’s “40 Under 40,” Wine & Spirits’ “Best New Sommeliers,” and The Back Label declared her “New York’s Youngest Sommelier.” She is the author of DRINK PINK, A Celebration of Rosé (May 2nd, 2017, HarperCollins) and the upcoming book WINE GIRL (March 2020, Ecco/HarperCollins). She is also a contributor to Cosmopolitan, Munchies and Bon Appétit. Along with Cote’s General Manager (Amy Zhou) and Events Director (Cynthia Cheng), she has founded WINE EMPOWERED, a non-profit that aims to diversify the hospitality industry by offering free wine classes to women and minorities (501c3 status pending).

Liz Moody
Cookbook Author & Food Writer

Liz Moody is the author of two healthy cookbooks: the best-selling Healthier Together and Glow Pops.  A longtime writer, editor, and healthy recipe developer, she formerly served as the food director of leading wellness website mindbodygreen, and her work has been featured in goop, Vogue, Women’s Health, and many more. She hosts the acclaimed podcast Healthier Together, where she explores the secrets of living extraordinary lives with some of the country’s most notable personalities. You can follow her daily musings on Instagram@lizmoody and on lizmoody.com.