WINE DINE & TRAVEL MAGAZINE FALL 2013

More documents

Recommendations

Info

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 <strong>2013</strong> | 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.
Top: Dudes chowing down at the hayride meal during a perfect summer evening. Middle: Homemadei ice cream served along a crusty fruit cobbler. Above: Executive Chef Clyde Nelson Bottom: Lunch is served at the Home Ranch outdoor dining room. winedineandtravel.com | 41
Page 1 and 2: WINE DINE& TRAVELFALL 2013 PREMIERE
Page 3 and 4: WELCOME RON JAMES publisher/executi
Page 5 and 6: PUBLISHERS Ron & Mary James EXECUTI
Page 7 and 8: WIZARD OF ADDISON 46 52 56 When som
Page 9 and 10: NY HISTORICAL SOCIETY The Armory Sh
Page 11 and 12: ter which begins at the transportat
Page 13 and 14: I Amsterdam Photos and Story By Ron
Page 15 and 16: Top: Busy streets in the Red Light
Page 17 and 18: come with several meat dishes. Go h
Page 19 and 20: Take a Hike or a Bike With out a do
Page 21 and 22: Visitors line up early to purchase
Page 23 and 24: and photos--including that era's bi
Page 25 and 26: Zaanse A DAY TRIP TO Schans Just 20
Page 27 and 28: winedineandtravel.com | 27
Page 33 and 34: Young Thomas Hinderhofer never cons
Page 35 and 36: TRAVEL TECHNOLOGY 5 Usefull Travel
Page 37 and 38: Left and above: Home Ranch main liv
Page 39: Above, opposite: Guests relax, ride
Page 43 and 44: carved by nature. To the south, und
Page 45 and 46: Top: The 13th hole in front of reso
Page 47 and 48: Near the large, full-service bar, a
Page 49 and 50: Chef William Bradley’s BAKED DOVE
Page 51 and 52: “The film is polished and sophist
Page 53 and 54: Bottled in Baja By John Alongé For
Page 55 and 56: in 2006 called Paralelo. D’Acosta
Page 57 and 58: NEW CALEDONIA & the Isle of Pines S
Page 59 and 60: Noumea Town Square (known locally a
Page 61 and 62: If you go: Isle of Pines Getting th
Page 63 and 64: Robin Kleven Dishon | San Diego, CA
Page 65 and 66: Take a hike, I've been told many ti
Page 67 and 68: Emperor Hadrian -- the great builde
Page 69 and 70: Free iPad Subscription LIKE WHAT YO

WINE DINE & TRAVEL MAGAZINE FALL 2013

Create successful ePaper yourself

Delete template?

Save as template?