BCR Culinary Update – From Chris Horton, Director of Food & Beverage

Savoring a hearty, delectable meal while unwinding in our spectacular setting is the perfect complement to a day filled with invigorating activity at Brush Creek Ranch. To that end, we’ve enhanced our robust culinary values to satisfy cravings expressed by our guests, peppering in these new highlights this season:

-Executive Chef Dan Grunbeck oversees culinary operations at Brush Creek Ranch, Magee Homestead and French Creek Sportsman’s Club. Previously an Executive Sous Chef here, he returns after stints in some of the Outer Banks, North Carolina’s best restaurants.


-Revamped Magee Homestead menus, thanks to Chef de Cuisine AJ Buchanio, who spent two dedicated months in our test kitchen, thoughtfully perfecting them.


-Our new greenhouse yields fresh produce, under Toby Burton’s management. When fully operational, nearly every vegetable and most fruit will be sustainably grown on-site, as well as some annual flowers.


-Ranch-raised Akaushi cattle will now provide A5 Grade beef for certain meals across the property, continuing our founding tradition as a working cattle operation.


-Picnic, anyone? Expanded Trailhead Lodge
park space, themes and entertainment accent the Chuck Wagon and Hog Roast—so landscape, dining and fun mesh naturally.


-Improved, classic alfresco Creekside Dinner Camp, Platte Canyon Camp and Falcon’s Peak experiences, immersing guests further in incredible scenery and stellar service.


-In addition to our already remarkable offerings,
we are searching out and stocking our cellar with lesser-known, up-and-coming wines scoring 93-100 points—along with unique varietals and wines from smaller regions. We will proudly introduce curious guests to excellent wines they might not have found otherwise but are soon to be household names, allowing them to leave with a more diverse palate.


L-R: AJ Buchanio, Chef de Cuisine; Dan Grunbeck, Executive Chef; Chris Horton, Director of Food & Beverage; Jonathan Wilson, Executive Sous Chef


Across the Brush Creek Luxury Ranch Collection, our cuisine reflects ranch life and the northern Rockies and Great Plains backdrop. Local meats, game and produce ensure an edible sense of place while dining amidst the Upper Platte Valley’s grandeur. Renewal, intuition and wellness are Magee Homestead hallmarks. Indulge in a wholesome, creative way during tailored experiences, accompanied by polished wine, spirits and craft beverage offerings—from microbrews to cocktails.


Out at French Creek Sportsman’s Club, beside a big, roaring replace, share close camaraderie in a unique “mini-lodge” venue. The Clubhouse dining cabin features an open, interactive kitchen and your private Chef de Cuisine, who presents inventive, regional cuisine made from superb ingredients.


No matter which feeling appeals to you most, our team looks forward to presenting unrivaled experiences everywhere you dine. Come join us soon!


“This year, we are deepening our commitment, focusing even more on cultivating sustainable ingredients and serving healthy, artfully prepared cuisine all made from scratch.”  — Dan Grunbeck, Executive Chef Brush Creek Luxury Ranch Collection

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