TRAVELANDLEISURE.COM (^45)
I
T WAS RIGHT BEFORE the fifth course—hearth-
grilled Wagyu beef with blackberry-juniper
Bordelaise sauce—that Angus McIntosh,
the executive chef at the Cheyenne Club, part of
the Farm at Brush Creek Ranch, interrupted the
choreographed tasting menu to present us with
a bag of potato chips and a side of nacho cheese.
The seed for this interruption was planted the morning
before, when McIntosh taught my girlfriend, Sherry, andme how to make tortellini. As we stood in the restaurant’s
kitchen, McIntosh, formerly of northern California’s
renowned French Laundry, showed us how to mix eggs
into a little mound of flour, while speaking with the easy
charm of someone accustomed to the spotlight. Once the
dough was ready, he vacuum-sealed it to keep it moist
while we prepared the walnut filling. Sherry pointed to
the bag of gooey-looking yellow dough. “Is that nacho
cheese?” she joked. “Where are the Ruffles?”TAL0620_E_BrushCreek.indd 45 FINAL 4/21/20 7:02 PM