The newly opened Farm at Brush Creek offers guests a seed to table experience.
In the January 2019 issue, I shared a story about the culinary-themed Chefs on the Prairie weekend at the Magee Homestead in Wyoming. In the article, I mentioned the Farm at Brush Creek, a sister property on the larger Brush Creek Ranch resort. The Farm, as it’s referred to, is more than a farm. The development includes a greenhouse, a distillery, a brewery, a 24,000-bottle wine cellar, a creamery, a bakery, an event space, and the Cheyenne Club restaurant.
Combined, the Farm is being touted as a “seed to table” operation. Indeed, as a guest of Brush Creek Ranch, one can experience the Farm via tours or private experiences that include distilling, brewing, farming, wine tasting, butchering, cooking, cheesemaking, and much more.
As Brush Creek Ranch owner Bruce White says in a press release announcing the property’s opening: “In 2010, Brush Creek Ranch opened its gates with a commitment to be a highly refined, globally recognized destination that champions outdoor recreation, shared experience, personal renewal, environmental sustainability and preservation of the Western way of life. The Farm deepens this commitment, providing our guests with fully-immersive epicurean experiences that are unmatched.”
These experiences are completed with meals at the Farm’s Cheyenne Club, where executive chef Angus McIntosh and staff offer seasonal à la carte and tasting menus featuring dishes using Brush Creek’s wagyu beef and goodies from the greenhouse.
McIntosh shares his recipe for the Farm at Brush Creek’s steak sauce, which shows the kitchen’s meticulousness and is perfect for a beef feast, below. We also have a slideshow preview of the new property.
Farm Steak Sauce
(Yields 1,250 grams or 44 ounces)
2 pounds beef trim (1 inch-by-1 inch), preferably dry-aged
2 cups yellow onion, peeled and cut into 1-inch pieces
1 cup shallots, sliced
10 garlic cloves
10 thyme sprigs
20 black peppercorns
1 cup dark raisins
½ cup capers
¼ cup Worcestershire sauce
¼ cup malt vinegar
2 kilos (or 70 ounces) beef stock
To finish
1 kilo finished dry aged beef jus base (from above recipe)
4 tablespoons butter
3 teaspoons anchovy essence
6 teaspoons walnut oil
4 teaspoons Worcestershire sauce
3 teaspoons rendered beef fat
In an 8-quart rondeau (or large heavy-bottom pot) caramelize the beef fat. Add onion, shallot, and caramelize. Add garlic, thyme, and black peppercorns and sweat for 20 minutes. Add the rest of ingredients including the 2 liters of beef stock. Simmer lightly for 20 minutes.
Strain through a colander and reduce slowly while constantly skimming. Reduce to a slightly loose 1 kilo (or 35 ounces) and strain into a 2-liter pot. Whisk in all finishing ingredients and adjust seasoning with black pepper and malt vinegar. Strain through chinois cloth and reserve.
For more information on the Farm at Brush Creek, visit the Brush Creek Ranch website.
Photography: Courtesy VOCA PR
