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Brush Creek Ranch Debuts Immersive Epicurean Retreats

by Kimberly Inlander

Jan 26, 2024

© Brush Creek Ranch

Trends / Food & Drink

Saratoga, Wyoming’s, Brush Creek Ranch recently unveiled Epicurean Retreats at the property’s The Farm at Brush Creek. On select weekends through April, guests can learn more about culinary topics, ranging from distilling, butchery, hydroponic gardening, cheesemaking, scratch baking and more. The retreats include three all-inclusive nights and two hands-on days.

 

Farmstead Creamery, Feb. 22–25 and March 21–24

A team from Medicine Bow Creamery at The Farm at Brush Creek takes guests through the workings of Wyoming’s only Grade-A Goat Dairy and the steps of cheesemaking, including meet and greets; and lessons on breeding and raising goats, the process to craft cheese, aging cheese, ricotta and rennet making, and hard cheese technique. The retreat also includes cheese and wine tastings, lunches, and dinners.

 

Wyoming

© Brush Creek Ranch

Seed-to-Table, Feb. 1–4 and March 28–31

The Ranch boasts three greenhouses, and this retreat delves into its hydroponics gardening systems, environments for crops, seeding, planting, pruning, harvesting and more. Guests can work with fresh ingredients to craft cuisine and cocktails in a cooking and mixology class, alongside a welcome reception, greenhouse tour and more.

 

Art of Bread, Feb. 29–March 3 and April 11–14

A hands-on bread-making experience teaches timeless baking techniques during a welcome reception, Brush Creek Cellar Tour, dinner at Cheyenne Club, and lessons on make-your-own sourdough starter and more.

 

wine tasting

© Brush Creek Ranch

“The Farm and its team of professionals are an integral component of our culinary program at Brush Creek Ranch, and we’re thrilled to extend their expertise to our guests through new fully immersive and educational retreats,” said Mike Williams, executive vice president and COO, Brush Creek Ranch. “In addition to mastering technique, guests will leave with an understanding of our holistic approach and ongoing relationship with the land that will inspire their own culinary practices long after their experience.”

 

Other retreats include Wagyu & Whiskery, also Feb. 29–March 3, and April 11–14; and Chocolate Making, Feb. 15–18.

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