At Vista Verde Ranch, dining is more than just a meal—it’s a culinary adventure. Led by Food & Beverage Director Chef Jonathon Gillespie, our kitchen blends gourmet creativity with rustic ranch charm, serving up dishes that rival the best fine dining experiences.
With a team of passionate, up-and-coming chefs, many of whom come to train under Chef Jonathon, every plate is crafted with fresh, locally inspired ingredients and bold, satisfying flavors. Whether you’re indulging in an elegant multi-course dinner, a hearty post-ride lunch, or a casual cookout under the stars, each bite is designed to impress.
And, of course, no great meal is complete without the perfect pairing—our carefully curated wine selection and craft beer offerings ensure every dining experience is as unforgettable as your time on the ranch.
Come hungry, leave inspired.
Professionally trained in Business, and more importantly, in the Culinary Arts with a degree from the Culinary Institute of America at Hyde Park, Chef Jonathon Gillespie continuously pushes the envelope with bold flavors and unusual combinations. Following the typical chef cliché, Jonathon began his culinary career helping–or rather getting in his mother’s way–in the kitchen. While the idea of cooking for a living hadn’t yet occurred to him, the seed had been planted.
Since moving to Northwestern Colorado in 1998, Jonathon has embraced the Colorado lifestyle. He strives to infuse that way of life into the Food and Beverage offerings at Vista Verde Ranch by utilizing local growers and ranchers whenever possible providing everything from honey to eggs to humanely raised beef and lamb.
Chef Gillespie’s team of talented chefs incorporate the highest quality ingredients to prepare uniquely refined meals to please all palates, allergies, restrictions & hankerings. For many of our guests, meal time at Vista Verde is one of the highlights of their stay. In addition to the impressive dining options, our team of chefs also offer a weekly cooking class and wine tasting.
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.
While many parents join us to have some quality time with their children, there comes a time-usually quite quickly it seems- when a little adult time is quality time as well. So we structure a number of adult candlelight dinners while the younger set is in the capable care of our kids wranglers. What makes this possible is a tradition started some years ago called Dine and Dash. It features a nutritious and tasty (but kid friendly, e.g. no Brussels sprouts) menu. Then, while mom and dad are enjoying a leisurely dinner with adult conversation, the youngsters are off on a hayride or treasure hunt or to play Capture the Flag. Teens tend to ride the fence between wanting to be grown-up, and embracing the joys of youth. Knowing that, the teens are encouraged to join the teen wranglers for the Dine and Dash dinner and then their own set of activities. But they are also welcome to join the adult dinner with you if they prefer.
Now, our culinary institute-trained chefs are used to preparing culinary delights for those with the most experienced palates. But they are quite versatile and, after all, they were youngsters once, too. So they embrace offering fare that ravenous young guests (not to mention the kid wrangler crew) will put away happily. Even for picky eaters rest assured that no one goes hungry at the Vista Verde Ranch Resort!
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 premium wine off of our Private Cellar list, which is available at an extra charge.
Have you ever wanted to learn the secrets of naturally-leavened artisan bread baking for the home cook? Or want to help create something for tonight’s formal dinner? Or, just get a tour of our kitchen and see how we do things in the “back of the house”? Well, then, our cooking class is for you! One of our chefs leads this class each week throughout the season and they try to make it interesting for those who think they can’t boil water, and those who think they can; those who get down and dirty in the kitchen, and those who want to watch.
The weekly cooking class is a great time for the chefs to get a chance to meet some of you, and have some fun sharing their passion.
Regardless of what we are preparing, we have fun sharing ideas and talking about the thing chefs love most- food! We do limit the size since, as you know, there can only be so many cooks in the kitchen!
A love of wine is a lot like a love of horses. You will never be an expert, because there is always more to learn.
One of our chefs host a wine tasting each week during the winter and summer seasons and they enjoy getting both novices and total wine geeks attending.
You’ll learn techniques for evaluating wine including developing a more extensive wine vocabulary so you can put your sensory impression into words. The wines tasted are an eclectic variety, from the basic, to the adventurous.
As with any learning experience, the teacher and the students can learn from each other, and we look forward to learning more about wines together with you. Join our chefs to raise a glass to the wonderful world of wines!
We add this great tasting option during the winter months only, when it can be appealing to be cozy and warm inside after a morning of adventure in the snow.
Our winter beer tasting is a great opportunity to try craft beers and explore the process of what it takes to make a great tasting beer. You will also learn more about the different styles, unique producers, and even explore the history of brewing beer.
Plus, you get to nibble on the amazing homemade pretzels as you sample the beer varieties. Brost!
Chef Jonathon has developed a direction for the menu that highlights the superior ingredients he seeks out: organic vegetables, hormone and antibiotic-free beef, pork, and chicken, as well as sustainably caught fish from both coasts. They treat these ingredients with great care and respect, using simple, fresh accompaniments that highlight the product and allow it to speak for itself. Below are some sample menus so you may get an idea of the special care that goes into each meal. Please note there is typically a “lighter” entrée option available as well as a vegetarian dish or two. And, keep in mind that some meals are more casual-style BBQ meals or cookouts.
Fresh Fruit, and Berries, House Made Pastries and Breads, Cereal, Homemade Granola, Bagels, English Muffins, Fresh Squeezed Orange Juice, Various Other Fruit and Vegetable Juice.
Buttermilk Pancakes with Vermont Maple Syrup
Omelet of the Day
2 Eggs Any Style
Hot Oatmeal with Choice of Mixed Dry Fruit, Cream, and Brown Sugar
Corned Beef Hash with Shiitake Mushrooms, Sweet Colorado Corn,
Pickled Ramps, Russet Potatoes, and Two Fried Eggs
Carrot Cake Waffles with Walnut Syrup and Whipped Cream Cheese
All Meals Are Served with Ranch Potatoes and your choice of “Tender Belly” Bacon or Sausage
Salad Bar with Assorted Dressings
Soup of the Day: Lentil
Specialty Salad of the Day: Kale Salad with Pears and Walnuts
Cuban Sandwich: Smoked Pork, Grilled Ham, Swiss Cheese, Yellow Mustard Aioli, Pickle Relish on Ciabatta Bun with home-made chips
Garganelli Pasta: Home-made pasta with Dried Tomato Cream Sauce, Ricotta and Fresh Spinach
Chocolate Cupcakes with Peanut Butter Frosting
Cabbage Salad with Bacon, Dates, and Honey Mustard
Butternut Soup with Mushrooms, and Sage Brown Butter
Potato Gnocchi with Short Rib Ragu, Ricotta Salata
Wine Pairing: Project Paso, Cabernet Sauvignon, Paso Robles, CA, 2012
Chicken Breast with Squash Puree, Brussels Sprouts, and Truffle Jus
Wine Pairing: Grayson Cellars, Pinot Noir, Central Coast, CA, 2013
Hand cut Squid Ink Fettuccine and Royal Red Shrimp with Roasted Fennel, Tomato, Sea Urchin Butter, and Basil, drizzled with Chili Oil
Paired with: Jean Marc Brocard, “Kimmeridgien”, Chardonnay, Burgundy, France, 2013
Flourless Chocolate Cake with Gran Marnier Anglaise
Chef Jonathon shares a great recipe for evening deck sitting and socializing. Smoked Trout Dip Ingredients: 12 oz High quality smoked trout 4 oz Cream cheese, room temp ½ c. Sour cream 3 Tbs horseradish 2 tsp Salt ½ tsp Esplette Powder 1Tbs Lemon juice 1tsp ea. Tarragon, Parsley, Chive, and Chervil, Chopped…
Ben’s Mango Habanero Salsa “Habango Tango” Prepare for some heat with this salsa! Chef Ben recommends it as a topping for an omelet to kick start your day. Ingredients: 8 Habaneros 1 large Jalapeno 1 each yellow and red bell pepper 2 mangos 2 small yellow onions 10-12 whole canned tomatoes 1/8 cup chopped…
Although the chefs are busy getting menus and recipes dialed in for the season, we tracked a few of them down in the kitchen for recommendations and favorite picks to share with you. It’s not the same as a summer vacation at the ranch, but maybe you can borrow one of their recommendations and pretend…
Oatmeal White Chocolate Craisin Cookies Ingredients: ½ pound unsalted butter ½ pound Crisco/shortening 2 cups brown sugar 2 cups granulated sugar 4 eggs 1½ tsp. vanilla extract 3 cups all-purpose flour 1 tsp. baking powder 1 tsp. salt ½ tsp. nutmeg 1 ½ tsp. cinnamon 6 cups old fashioned rolled oats 1 cup white…
Looking for something indulgent for a cold winter evening? If it’s not in the cards to get away for a winter vacation at the ranch, you can at least savor one of the dishes you might be missing. Chef Jonathon shares his Sticky Toffee Pudding Cake recipe this month, and we hope you enjoy! Cake…
Just in time for Thanksgiving Chef Chol shares one of his most loved bread recipes. Enjoy! Parker House Rolls (makes 20-22 rolls) Ingredients: 2 ¼ ounces warm water 4 ½ ounces melted butter 1 ½ cups warm milk 2 ¼ ounces granulated sugar ½ teaspoon dry yeast 1 ½ pound all-purpose flour 1…
Roasted Butternut Squash & Gruyere Tart Ingredients: 1 ½ lb Butternut Squash, Peeled, cut ½” Dice 1/4 cup Extra Virgin olive oil 2 Tbs Butter, melted 2 ea Shallot, Peel and slice into thin rounds 1 lb. Assorted (or not) mushrooms, quartered 1tsp Sherry vinegar 1/4 tsp nutmeg, freshly grated 1 ea 14oz sheet of…
Here is a recipe that will sort out the chefs from the cooks. Those of you who love to tinker in the kitchen and know how to weigh out your food will run with this, and those of you (like me) who cook solely for the purpose of eating may go a different route with…
Corn and tomato salad with torn croutons 3 ears corn, kernels cut and cob scraped 1lb baby multicolored tomatoes, seeded and cut into ½ inch pieces 4 green onions, cut on sharp bias and soak in cold water ¼ cup red wine vinegar 1 cup torn croutons–add more if needed (take stale, crusty bread…
The grass is greening up, the aspens are budding, the Pasque flowers are blooming, and the baby cows are dotting the meadows along the Elk River Valley. Yep, it is spring in the Rockies! With that, the chefs picked a perfect spring recipe to share with you. We hope this brightens your day and tantalizes…
We’ve had a powerhouse team of chefs in the kitchen this winter, so it is hard to know who to ask for a recipe to share with you, as they all have an arsenal of amazing dishes. This time around, we asked Chef Jonathon to share a recipe you all could enjoy at home. There…
With fall on the doorstep and winter rounding the corner, especially in the Rocky Mountains, I love to warm myself up with a hearty classic Colorado Pork Green Chile with Dos Quesos on the side. These recipes are great to enjoy over a setting sun when the air gets brisk, and they go great on,…
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