WINE DINE & TRAVEL MAGAZINE FALL 2013

grew up in Vermont and holds a degree in
wildlife management, feels he was destined
for the Home Ranch.
“I love the outdoors, I love and actively participate
in all of the activities here — except
horseback riding,” he said with a laugh.
Nelson and his crew prepare three gourmet
meals a day for their guests. They pride
themselves on using only the freshest natural
ingredients, most of which come from
the area.
“You won’t find anything store-bought or
prepackaged in our kitchens,” explained
the chef. “All of our breads, pastries, desserts,
soups and even ice cream are made
from scratch daily.”
Lunch is served off the grill, pool side most
of the time. During the week, most dinners
are multi-course fine-dining experiences
with some evenings featuring casual gourmet
outdoor cookouts at a special place on
the ranch.
As we took our seats for the wine pairing
dinner, the Chef de cuisine paraded out
of the kitchen in his spotless whites to announce
the feast.
“Tonight, ladies and gentlemen, we will
start with elk and beef carpaccio with baby
arugula salad, matched with a silky 2003
Wine Dine & Travel Fall 2013 | 40
Belle Pente Estate Pinot Noir.”
He rolled through the following six courses
like a master maitre d’, starting with grilled
Copper River salmon with mango and grilled
pineapple salsa, and ending with a decadent
chocolate cake with homemade Turkish ice
cream matched with a 2002 Andrake Reserve.
It was a meal to remember. I only wished
that Shooter were there; I would have shared
my baby arugula salad.
Top: After a hard day in the saddle cowpokes
gather in the rustic dining room.
Bottom: Perfectly grilled roast beef and
vegetables served at one of the several
outdoor meals.