Archive for the ‘Dude Ranch Dining’ Category

Where does the 4UR Get its Ingredients?

September 15th, 2017 by 4ur ranch

Fresh Beets

Fresh Beets

         At the 4UR, something we take a great deal of pride in is our food and the ingredients that go into it. Chef Blake Bond has taken special attention in developing his menu, especially in regards to utilizing the resources in the local San Luis Valley. In the recent years our local farming community is experiencing a change, they’re getting

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Season: Summer to Fall at the 4UR Ranch

September 24th, 2015 by 4ur ranch

guest ranch patio is lit by evening sun in foreground as parents wave to children passing by on hay wagon in background

Guests see children off from the new deck as they continue on to the last hayride and kid’s cookout of the season.

close up of top of a citronella candle with fire pit burning in background

The new patio features a large fire pit, great for enjoying an evening cocktail or early morning cup of coffee.

The 4UR Ranch has had an amazing summer season, and we’re all looking forward to a fantastic fall! As I write this blog, I can hear laughter through my open windows as the final week of our Children’s Program is winding down and the kids are enjoying their last “hurrahs” before heading back to school. The summer season has been busy, and it almost seems impossible that it could be  ending as quickly as it came upon us. It was a season packed with new experiences and friendships as many of our guests took advantage our  Hiking Program , and an evening cocktail on the new deck area located just off of Maude’s Bar (a favorite).

group sit on open deck with wine and blazing fire pit

Group of artists enjoy an evening sunset and cocktail before dinner.

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4UR Garden Update

July 30th, 2014 by 4ur ranch

row of harvested vcarrots golden beets and striped beets

We wanted to give you an update on the progress of our 4UR garden!

Each day on my walk to the lodge, I walk past the garden and am amazed at the noticeable progression of the plants and herbs growing along the south side of the old bathhouse. Every morning, evening and many times throughout the day, I witness chef Wray Warner riding his bike from the lodge to the garden to make sure the temperature is right, soil is moist, plants are happy. (Yes, he has admitted that he talks to his tomatoes, and I can tell you, the encouragement has produced many little red gems!) This has truly become a project of love for our chef, and the fruit of the labor is incredibly tasty!

tomato plants reach to over five feet inside ranch greenhouse

tomatoes grow to great heights inside our greenhouse

a zucchini blossom in the 4UR garden, next to yellow squash

a zucchini blossom in the 4UR garden, next to yellow squash

a raised bed full of cauliflower, arugula, kale, chard, spinach, and many salad and micro greens

a raised bed full of cauliflower, arugula, kale, chard, spinach, and many salad and micro greens

 

 

 

 

 

 

 

 

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Going GREENhouse – Garden to Table at the 4UR Ranch

May 6th, 2014 by 4ur ranch

colorado ranch greenhouse and raised bed garden Having a Greenhouse and garden is a much-loved pastime for many people. It is not just the bounty of the harvest that is pleasing, but the contact with the soil, the fresh air, and decompressing as you methodically pull weeds.

When you arrive at the 4UR Ranch this summer, you will see much activity around the south side of the old historic bathhouse. Last month, we built a greenhouse and raised beds to produce our own fruit, vegetables and herbs to be used in dishes prepared by our Executive Chef, Wray Warner.

Since Wray, his wife Sarah, and son Graham arrived last week, the flurry around the greenhouse has greatly increased. Wray has been busy tilling, planting, watering, covering and uncovering the fragile little plants that are starting to sprout. A lot of tender loving care is going into this garden. Part of the constant maintenance is due to the elevation of the Ranch, close to 8800 feet. Our growing season is short because of the late departure and early arrival of frost, and evening temperatures that can drop below 20 degrees Fahrenheit in late spring and late summer. The sun and wind is very intense at this altitude, so the temperature in the greenhouse must be regulated several times throughout the day, to make sure it is not too hot, and the plants don’t become scorched and crispy! Despite the learning curve we face this year, expect a delicious, tasty, homegrown experience this summer!

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4UR Executive Chef Wray Warner – Dude Ranch Gourmet

December 19th, 2013 by Corey A. Edwards

4UR Ranch’s Executive Chef Wray Warner

4UR’s Executive Chef Wray Warner

The phrase “Colorado dude ranch vacation” doesn’t naturally trigger mental images of gourmet food – but after a stay at 4UR Ranch, you might find your perception in this area altered, to say the least.

Executive Chef Wray Warner has always had a fascination for food and it shows in the kinds of meals he prepares and the care he uses to prepare them.

Wray attended Paul Smith’s College in the Adirondacks to learn his trade and began working in the kitchen of Lake Placid Lodge while still a student. Thereafter he traveled to Burgundy, France to work at L’Espérance, in Vézelay, with renowned Chef Marc Meneau. Returning home to graduate, he then moved to Jackson Hole, Wyoming, to start cooking at The Red Rock Ranch; a family-owned dude ranch. After some time there and The Four Seasons nearby, he joined the 4UR team as sous chef in 2005 and, in just two years, clambered his way on up to executive chef here – we couldn’t be prouder of him.

Wray’s food is uncomplicated and absolutely delicious with a focus on both seasonal and local ingredients. It’s a tough job keeping a menu fresh and satisfying day in and day out, three meals a day at an all inclusive dude ranch but Wray and his amazing crew of sous chef, pastry chef, breakfast cook, and line cook, somehow makes it look easy – and oh, the food!

Wray enjoys mixing up regional cuisines and flavors to come up with mouth-watering combinations such as buffalo flanks with ancho chile sauce and black bean and chorizo sausage or artichoke cannelloni with artichoke hearts, goat cheese, truffle béchamel, parmesan. Just take a look at our sample menu.

How’s that for “Colorado dude ranch vacation” fare? And here I’ll bet you were picturing hamburgers and hot dogs.

Wray and his crew can make anything – and make it delicious, too! I was joking about hamburgers and hot dogs a moment ago but there’s nothing wrong with comfort food and Wray can grill up a mean wiener, let me tell you. Chuckwagon breakfast in the meadow? Check. Fresh-fried trout with beer? Check. Fajitas or homemade ice cream? Check. Wray and his team know their way around it all and, once you’ve tasted their food, you’ll wonder how you got this far in life without knowing it could be this good.

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