Brush Creek Ranch Launches Immersive Epicurean Experiences at The Farm

July 12, 2019 by Allison Reiber DiLiegro

The American West has a way of pulling people. With promises of fly fishing, shooting sports and horseback riding through glorious landscapes, The Lodge & Spa at Brush Creek Ranch draws travelers from cities and suburbs to experience the land as they never have. Beginning this month, Brush Creek Ranch Luxury Collection offers a new way to get to know the land. After years of development, the ranch is launching The Farm at Brush Creek, an immersive range of culinary experiences rooted in the property’s seed-to-table ethos.


The timing is ideal – all eyes are on the ranch. The property was just named the No. 2 Top Hotel in the World and the No. 1 Resort Hotel in the Continental U.S. in Travel + Leisure’s 2019 World’s Best Awards. Set on 30,000 acres of working cattle ranch in southern Wyoming, the ranch has three luxury properties: the Lodge & Spa, the adults-only Magee Homestead and French Creek, a collection of secluded cabins on premier fishing and hunting grounds.

And now, there’s The Farm. The 40,000-square-foot complex includes Brush Creek Brewery, Brush Creek Distillery, Medicine Bow Creamery, Brush Creek Greenhouse, Brush Creek Cellar, Spirit Vault, The Bakery, The Saddle Barn event space and The Cheyenne Club, the chef-driven destination restaurant.


While meals have never been better, hands-on experiences invite guests to dig deeper. There’s cheesemaking in the creamery (the Farm has its own herd of Alpine goats for the purpose). There are brewing lessons from the brew master, who crafts beers with regionally sourced ingredients, and tastings of small batch rye, gin, moonshine and whiskey in the distillery. There are butchery lessons from the chef and farming experiences in the organic greenhouse. This isn’t your grandmother’s gardening class: the 20,000-square-foot greenhouse produces enough fruit, vegetables and herbs to supply the entire property.


The ranch has been a culinary destination for years. In 2017, Brush Creek Ranch began raising 100% American Wagyu cattle, the coveted beef that, not so long ago, was only raised in Japan. Now, Brush Creek Ranch is one of three locations in the world licensed to raise these cattle. Wagyu is the only beef served at the ranch.


Steak is on the menu at The Cheyenne Club, the new restaurant helmed by Chef Angus McIntosh. Chef McIntosh honed his craft and love for seasonal cooking at The Stanley Hotel in Estes Park, Colorado, and the French Laundry in Yountville, California. The seasonal a la carte and tasting menus feature organic, greenhouse-grown vegetables and, of course, Wagyu beef. Guests interested in an education can join pasta making, grilling and butchery classes with Chef McIntosh.


He has big shoes to fill. The Cheyenne Club is a revival of the original Cheyenne Club, an exclusive clubhouse that reigned in the 1880s. Set on the transcontinental railroad in Cheyenne, Wyoming – one of the world’s wealthiest cities at the time – the club was founded by a well-educated, well-traveled bunch who aimed to bring a touch of class to the wild West. The club became world-famous, attracting the likes of Andrew Carnegie and Oscar Wilde.

Like the Cheyenne Club of old, the new iteration holds a wine list worthy of railroad magnates. The underground cellar, capable of holding nearly 100,000 bottles, runs the length of a football field. Tucked away inside is the Spirit Vault, where more than 100 rare, small batch bourbon, whisky and spirits are poured.


Although experiences are at an additional costs, guests can join a complimentary guided tour of The Farm or swing by late in the afternoon for an open-house. Through these immersive epicurean experiences, the ranch hopes guests will forge deeper relationships with the land and their loved ones. After all, that’s why they came West.




The Lodge & Spa at Brush Creek Ranch
66 Brush Creek Ranch Road
Saratoga, WY 82331
Telephone: +1-307-327-5284

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