48 TRAVEL+LEISURE | JUNE 2020
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COURTESY OF BRUSH CREEK LUXURY RANCH COLLECTION
A salad made with
breakfast radishes
and chèvre and served
in an ice bowl at
the Cheyenne Club.At dinner the following evening, when McIntosh
presented us with a brown paper bag of house-made
crosscut potato chips and a gleaming cocotte of melted
cheese, he could barely hide his smile. “I made you
Ruffles and nacho cheese,” he said.
McIntosh’s mix of expertise and playfulness was in
evidence throughout the Farm, the culinary complex
Brush Creek opened last year to offer guests a chance to
mix the outdoor activities the resort is known for—hiking,
fishing, shooting, and horseback riding through a 30,000-
acre working cattle ranch high in the Rocky Mountains—
with an immersive gastronomic experience.
Beneath the Cheyenne Club’s warm, woody dining
room lies a 94-yard-long cellar housing 30,000 bottles
of wine, 193 bottles of fine spirits tucked away in a vault
that doubles as a tasting room, and a bakery where
guests can learn how to make chocolate soufflé, truffles,
and salted-caramel ice cream, among other desserts.
Next door to the restaurant sit a brewery, a distillery,
three greenhouses, and a creamery with a tribe of alpine
goats. Guests are offered hands-on tutorials in every
aspect of this seed-to-table ecosystem.TAL0620_E_BrushCreek.indd 48 FINAL 4/21/20 7:03 PM