The culinary program at Vista Verde Ranch is designed to impress even the most experienced palates. Our Food & Beverage Director Cholly McGlynn and Executive Chef Jason Monohan oversee a staff of talented up and coming chefs as well as offer weekly cooking classes and wine tastings.

Chef Cholly’s philosophy with food is to source the best ingredients available, including organically raised products: from vegetables, to wheat, dairy products, you name it; hormone and anti-biotic free beef, pork, and chicken, as well as sustainably caught seafood from both coasts. In conjunction with these principles his crew strives to keep the flavors clean so the exceptional ingredients can shine. With each meal, the chefs balance ranchy with fancy, comfort food with a lighter option, as well as accommodate any dietary restrictions or requests.

With all the time you’ll spend outside using muscles that haven’t been used for a while, you definitely earn the right to enjoy all the wonderful cuisine, and enjoy the great company of the other guests and staff around the table.

Ranch breakfasts have a reputation to live up to. This is the meal when the ranchers stock up for the day on hearty fare that will keep them going however hard they work. Our breakfasts reflect that heritage, but with a little bit of fancy thrown in, and an understanding that not everyone wants to partake in a heavy meal. You can keep it light with fresh fruits, berries and homemade breads or go for it with a made to order breakfast burrito, eggs benedict or honey wheat pancakes with caramelized apples on top.

Noontime is such a beautiful time of day at Vista Verde. We take advantage of that by scheduling as many meals outside on the deck as weather permits in the summer. These are casual cookouts when the staff and the guests all enjoy the warm sun and beautiful views together. The menu can range from grilled burgers and portabellas to veggie, steak and shrimp kabobs on the grill. In addition, there are always freshly made salads and a finger-licking dessert.

In the winter, we’ll venture outside on the deck on a warm, sunny day. But most of the time, it’s a treat to come inside the Lodge for lunch after an active morning out in the snow. And trust us, you really earn your lunch in the winter! Each day a variety of salads awaits you, as well as homemade soups to warm you from the inside. In addition, the Chefs prepare several hot entrees that can vary from simple and hearty to elegant and unique.

Dinner is the main event at Vista Verde. Throughout the week, we offer several casual, family style dinners. But the big draw is for what we call our “formal dinners.” The dress is anything but formal, but the food rivals that of most metropolitan upscale restaurants. These multi-course dinners are truly events in themselves, and we intentionally do not rush through them. Here is a chance for you to relax with a nice glass of wine, delightful menu choices and wonderful conversation with the other guests you’ve met during your stay.

A fabulous meal is only made better by great ambiance, fun conversation and, a delicious wine. As part of our truly all-inclusive ranch pricing, house wines as well as beer and a variety of sodas are included in your stay.

We do not publish our wine list as it changes frequently and our Chef is constantly keeping an eye on special and new wines (as well as fun beers) to bring into the ranch. We enjoy wine, have fun learning about new wines, and think that we have really great house wines. In fact, they must be pretty good as it’s rare that we have a guest purchase premuim wine off of our Private Cellar list, which is available at an extra charge.