The Wyoming resort ranch is a luxury hotpot for gourmands.

While summer’s blaze might put you off considering tent camping, it shouldn’t keep you from glamping — camping with all the comforts of a luxury resort. Toss in stunning mountain vistas and culinary delights and you’ve got a pampered gastronome’s wonderland.

The Magee Homestead sits on the Brush Creek Ranch property adjacent to Medicine Bow National Forest and comprises nine historically restored highfalutin cabin residences and suites with 12 bedrooms for a maximum of 27 guests. Guests can choose to rent one cabin or the whole property for the pinnacle of western luxury. The spa and leisure pursuits like a scenic, whitewater-free float on the Upper North Platte River only amplifies a guest’s blissful time at Magee Homestead. But if you’re like us, you won’t sleep on a trail ride or ATV adventure through the high-mountain forests, a private hike to the summit of Medicine Bow Peak, or a combination of the aforementioned and more.

Perhaps the cherry on top of time at Magee Homestead, though, are the gourmet event packages available through summer. They include personal interaction with acclaimed vintners and celebrity chefs. Check out a selection of the available happenings, plus a recipe from Magee executive chef A.J. Buchanio.

Brooks Winery Week, July 10 – 11

It’s difficult to stuff everything you want in a weekend. Brooks Winery Week gives you a chance to supplement the fun midweek with wine seminars, vintage tastings and exquisite pairing menus prepared by Magee executive chef A.J. Buchanio. Highlights include an introduction to Oregon Willamette Valley-based Brooks Winery; a Brooks Wine blending seminar; rustic Snowy Range four-course dinner with custom wine pairings; Brooks vintage variation tasting bar with paired hors d’oeuvres, and refined Wyoming Rocky Mountain six-course dinner with custom wine pairings.

ROAR Winery Weekend With the Franscionis, July 20 – 21

Kick off this mid-summer weekend with a wine-blending session with ROAR Winery owner Gary Franscioni, during which he will highlight four clones of Pinot Noir from Oregon’s Rosella’s Vineyard. Franscioni will also share unique insights into how the wines are made. The next day’s festivities will include a six-course meal each paired with a different ROAR wine, with Franscioni leading discussion on courses and presentation of each wine.

Weekend With Jesse Katz of Devil Proof Vineyards & Andy Katz Photography, August 16 – 18

Get a personalized wine experience with award-winning winemaker Jesse Katz from Sonoma’s Devil Proof Vineyards, including wine blending seminars, new and old world taste education and testing as well as wine pairing dinners where guests will help craft a Magee Homestead custom blend. Joining Jesse Katz will be professional photographer Andy Katz, who will lead a behind the scenes sunset seminar, culminating in a winning photograph to be utilized as the wine label on Magee Homestead’s one-of-a-kind wine.

Winemaker Weekend With Alex Gambal, August 10 – 11

This weekend with Alex Gambal is a unique opportunity to blend Burgundy wine with the Wyoming prairie. A four-course wine-pairing dinner from Magee Homestead executive chef Buchanio and Alex Gambal wines will feature a 2013 Charmes-Chambertin Grand Cru, a 2013 Vougeot Clos du Village and a 2013 Chassagne-Montrachet. Gambal will lead a wine seminar wherein his White Burgundy and his new Chardonnay from Santa Barbara’s Sta. Rita Hills will get the guest analysis treatment. A long-table dinner with Burgundian inspiration that will pair with Gambal’s Burgundy wines, including an old White Burgundy from Gambal’s personal cellar, will close the weekend.

Culinary Weekend With Relais & Châteaux Caribbean Resort Chefs, August 30 – September 2

Magee chef AJ Buchanio will welcome fellow Relais & Châteaux Collections chefs Gianluca Re Fraschini from Eden Rock Cap Cana of the Dominican Republic and Mark Banthorpe from Calabash Resort in Grenada as they showcase fresh Caribbean cuisine in a magestic mountain setting. The weekend will include a multicourse dinner prepared by Magee Chef Buchanio and a Platte Canyon excursion dinner showcasing Caribbean cuisine with flair. The chef trio will collaborate for a “Six Hands Dinner” in Magee Lodge with a special long-table tapas-style menu featuring Caribbean cuisine with a Rocky Mountain twist. Rum tastings and cigars wrap up the days’ events.

Chefs on the Prairie Weekend, September 21 – 22

Saving what is perhaps the best for last, Chefs on the Prairie will host guest chefs James Beard Foundation Award-winning Jennifer Jasinski and Top Chef finalist Carrie Baird. The itinerary will feature meals prepared across the Magee Homestead property and the sharing of cooking and pairing techniques with highlights including a horseback trail ride with chefs Jasinski and Baird; an “in the field” midday meal and interactive cooking demonstration; a four-course welcome dinner prepared by Chef Buchanio; and a Founders Gun Range experience with remote yurt lunch. A six-course, six-hand dinner from chefs Buchanio, Jasinski, and Baird will cap off the weekend.

Akaushi Tartare with Egg Yolk Vinaigrette and Grilled Bread

(Serves 4)

Egg Yolk Vinaigrette

2 teaspoons white balsamic vinegar
2 egg yolks
Juice ¼ lemon
1 teaspoon honey
1 teaspoon grated parmesan cheese
1 pinch kosher salt
1 teaspoon extra virgin olive oil

Tartare

5 ounces Akaushi beef tenderloin (completely trimmed, ¼-inch dice)
4 teaspoons Castelvetrano olives (slivered, 1/8-inch thick)
2 teaspoons pickled mustard seeds
4 teaspoons celery (1/8-inch dice)
1 teaspoon chopped herb mix (parsley, thyme, and chive)
Kosher salt, to taste, plus little extra
Fresh ground black pepper, to taste, plus little extra
4 slices grilled seeded bread (baguette or demi loaf, ¼-inch thick, 6 – 8-inches long)
Drizzle extra virgin olive oil
Grana Padano cheese or parmesan cheese, as needed

For Egg Yolk Vinaigrette: Combine egg yolks, vinegar, honey, and parmesan cheese in mixing bowl and add lemon. While whisking, slowly drizzle olive oil in. Set aside

For Tartare: Add beef, olives, mustard seeds, herbs, salt and pepper to vinaigrette and gently mix together. Taste and re-season if necessary.

For the Seeded Bread: Drizzle olive oil on both sides of bread slices and season with salt and pepper. Place on grill until evenly caramelized and lightly charred on both sides.

Spoon tartare mixture into center of chilled plate and top with freshly shredded Grana Padano or parmesan. Place grilled bread around plate.

For more information on each unique package as well as Magee Homestead and the Brush Creek Luxury Ranch Collection, visit’s the resort’s website. All images courtesy Magee Homestead.


More Culinary Events

Barbecue Camps Across the West
Ramp Up for Wildflower and Cowgirl Spring Roundup at the Resort at Paws Up
Smoked Corn with Alabama White Sauce From the Notorious P.I.G. BBQ

 

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