Luxury Dude Ranch in Steamboat Springs, Colorado
There’s always something happening at Vista Verde Ranch. Foals are born, new recipes are created, or the wranglers are playing tricks on each other. Come here to read the latest news!
When the other destinations in an article about the best family vacations that are worth the money include Indonesia, Aruba, and South Africa, it is pretty humbling indeed. Yet, here we are as part of the section about Colorado family vacations. It’s a great reminder to all of us who live here that we are lucky folks, and what a treat to share this place with families all summer long! Read the article….
Everything is coming up green in the Elk River Valley, so it’s only fitting that Chef Chol serves up a light recipe filled with seasonal greenery. This is a great one for entertaining, or just a yummy dish to relish at the end of a big day at work.
Asparagus and Spring Pea Risotto
Ingredients:
• 3 tablespoons olive oil, divided
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 5 cups (40 ounces) vegetable or chicken broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
• 1 1Ž2 cups carnaroli rice
• 1Ž2 cup dry white wine
• 1 big bunch of fresh asparagus spears (about 1 pound)
• 1 1Ž2 cups fresh English peas (about 8 ounces)
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons unsalted butter, diced
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper, to taste
• Zest and juice of 1Ž2 lemon, preferably organic (about 1Ž4 teaspoon zest and 1 tablespoon juice)
• Handful chopped fresh parsley, for garnish
Preparation:
• Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 350 degrees.
• Prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 1Ž2-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper.
• Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and rice and cook until fragrant, 2 to 3 minutes.
• Deglaze with white wine and simmer until the wine is nearly gone. Add 4 cups broth (or 3 cups broth and 1 cup water), cover the pot, and bake for 15 minutes.
• Once the risotto has been in the oven for 5 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the Dutch oven from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. (This will give the peas time to steam.)
• Remove the pot from the oven but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Remove the pot lid and add the remaining cup of broth, the Parmesan, butter, salt, a generous amount of pepper, and the zest and juice of half your lemon.
• Using a big spoon, stir gently for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus. Season to taste with salt and pepper, divide into bowls, and top with a generous sprinkling of chopped fresh parsley.
We had two very talented Chef de Cuisines join us this spring, and Chef Chol has been busy getting them dialed into how we do things here at VVR and creating new menus so they are ready to go when our staff arrive for orientation. Meet David and Tanner:
David Lossing has been in love with cooking and all things culinary since the age of 16. Over the past 17 years in the business, he has found a way to incorporate his love of travel into his profession. At the age of 18, David traveled up to Alaska and worked his first National Park concession. Working there under the talented chef and sous-chef, he was able to learn a lot about seafood and North West cuisine. With a healthy appetite for travel, David has since worked in Sequoia National Park, Death Valley National Park, Olympic National Park, San Francisco, and the BWCA in northern Minnesota–his home state. The experience working in a multitude of kitchens under many different chefs and in many different situations has shaped him and set him up to take on the Chef de Cuisine role at VVR. David looks forward to hiking, fishing, camping, and working alongside the talented culinary team here at Vista Verde.
Tanner Price is a Colorado native coming back home to land in the mountains. He has spent nearly 15 years in professional kitchens learning and exploring a multitude of concepts. Tanner’s true love for food began when he became a saucier at the age of 17, making 36 sauces or soups per week. This introduction to the culinary arts lent itself to the discovery of many international cuisines. Anthony Bourdain has been a great influence of his and, as a writer, traveler, and chef, Tanner strives to explore, dream, and discover BIG. Tanner recollects an Italian food guide once telling him, “There are two types of people in the world, family and those we haven’t eaten with yet”. In that spirit he looks forward to creating, cooking, and becoming part of the family here at Vista Verde. Make sure to ask him about his involvement in Camp to Belong, a passion of his.
Traveling as a single woman can be intimidating for some. In this article from Fort Collins Lifestyle, write Irene Middleman-Thomas shares some insights on why dude ranch vacations are a great option for single women travelers. Read the article….
When you live out in the mountains, giving Dad a tie for Father’s Day just doesn’t work. So, we thought we’d put together a gift guide for those of you who want to give Dad something that speaks more to his outdoorsman side. Here’s what we’re giving our dads this year:
Buff: From the fishing guides to the ski guides, anyone who spends time outdoors summer or winter can appreciate a good-looking Buff. They come in so many different colors and patterns that you’re bound to find one that fits Dad’s personality. A Buff is great for pesky bugs, sun protection, or warmth.
Beer: Chol recommends Great Divide Brewing Company’s “Roadie Grapefruit Radler,” an easy-drinking, citrusy, and refreshing ale, not high in alcohol and a perfect accompaniment to your sack lunch on the river while fly fishing.
Leatherman: Another gift that works for all kinds of guys from ranch hands to wranglers, these handy multi-tools are so practical, fun, and just plain cool.
Smartwool or Darn Tough socks: There’s a little debate here as to which sock is the better product. Many of us lean towards Smartwool as the company is local and they have so much more than just socks. But Darn Tough socks are exactly what their name says—they last forever! Put the dress socks and white cotton socks aside and get Dad a pair of quality technical socks for hiking, biking, skiing, and more.
Tender belly bacon: Nothing says “I love you, Dad” like a Bacon of the Month club membership from Tender Belly bacon. You don’t have to wait until your next VVR vacation to enjoy this decadent bacon.
More than anything, spend time with Dad. That is the best gift any of us can give our dads. Happy Father’s Day!
According to Martha Stewart Weddings “You don’t have to be an outdoorsy couple to appreciate the purpose of an escape to the great outdoors. In fact, when you take a moment to consider how bogged down you are in the digital world, you’ll probably see just how necessary it is to get outside and unplug. There’s no better time to do just that than your honeymoon.” We couldn’t agree more, and we love having honeymooners come to Vista Verde to unplug and celebrate! Read the article…
Sometimes the pinnacle destinations overwhelm the lesser known options, and it can be hard to find unique spots to explore that aren’t where everyone else is going to for their vacations. This article by Sarah Kuta in Far & Wide gives some great options for travelers looking for a special summer vacation that isn’t packed with other tourists. Steamboat Springs made the list, and we got a shout out to visit Vista Verde as a way to truly take in the Western vibe that makes Steamboat unique. Read the article….
Chef Chol recently passed along to me this email newsletter from Cookshack, the company who makes our smoker. It was a great surprise to see the write up all about Vista Verde and Chol’s testimonial for the smoker. Hey, it’s about to be BBQ season, so this gets us excited for summertime! Because the link may not last for too long, here is the write-up below:
Vista Verde Ranch has been around since it was homesteaded in 1916 and then established as a guest ranch in 1975. It is located just north of scenic Steamboat Springs in Clark Colorado nestled within the Routt National Forest. Since its beginning, Vista Verde Ranch has seen a few owners come and go, each one leaving their mark and leaving the ranch a better place; growing it into a AAA Four Diamond Award Recipient as an all-inclusive luxury guest dude ranch. The ranch features a lodge with 3 rooms and free standing 1-3 bedroom log cabins with private decks and hot tubs. The cabins are stocked with snacks but all meals are served in the informal dining room. Along with horseback riding and a seasonal outdoor pool, the ranch offers biking, fishing, hiking, and cross-country skiing.
Seventeen years ago when Chol McGlynn took the position as Food and Beverage Director at Vista Verde ranch, he inherited the Cookshack Model 105 Smoker Oven that was built in 1994 (current model is the SM160). They use the smoker every day to smoke ribs, brisket, pork butt, fish, butter, and vegetables. Chol specifically likes the easy control system of the Model 105 and how it allows them to smoke and serve all kinds of food for their guests. “Not all places have a smoker, guests love the food that comes from it.” Chol’s favorite recipe to cook and serve to guests are ribs with a simple dry rub. “If only the rest of our kitchen equipment were as dependable and trouble-free as our Cookshack Smoker!”
Vista Verde was included in an article about the finest luxury guest ranches in the USA for Upscale Living Magazine. Although we are mostly booked for late-June through early-August, we do still have some space the first couple weeks of June and the last two family weeks in August so check us out for your family vacation this summer! Read the article…..
Each member of the ranch team brings their own passions to their areas of the ranch. With Mandy’s background as an educator, her love of the outdoors, and enjoyment introducing children to the natural world, she is finding more and more ways to weave her passions into the kids, tween, and teen programs.
Without making major shifts to the much-loved events of these programs, she is adding a layer to each experience that helps children be more mindful of the beautiful details around them and their experiences in the outdoors, embrace what it feels like to unplug, and raise their awareness of the layers of discovery they can have by being observant. What a gift in our age of constantly looking at screens and being so busy that we don’t have time to stop and appreciate the magnificence in the things.
Transitions are a key part of ranch life, and this spring we say goodbye to Jason Monahan who has been a key player in our kitchen the past few years. Looking forward Chef Chol is excited to add two new highly talented chefs to the roster this Spring. These guys both bring a wealth of talent and great enthusiasm, which Chol is excited to capitalize on for new ideas and creative dishes.
Along with the new talent, Chol has been busy working with Bill on the design for a kitchen expansion later in the year, as the culinary program and talent have outgrown our current design.
Chol’s plate is full indeed, pun intended, but he still finds time to work with his crew to discover new vendors so we can offer locally sourced options for our guests. We’re loving the addition of eggs from Hayden Fresh Farm already, and he has some interesting produce options he’s trying out right now as well.
We are constantly trying to find the balance between giving our guests the best possible experience and keeping this special place sustainable for years to come. With this in mind, Ben Simms brought a new idea to the table for our guests this past winter, and it was the highlight of many guests’ stays. Dubbed the Epic Tour, it was a combo snowmobile and ski tour. Using snowmobiles, the guides were able to design trips to access areas of the backcountry we weren’t able to explore on skis alone. Once the skiing was over, guests still had the ability to see tons of terrain via snowmobile or to try their hand at playing in the powder.
Looking towards summer, Ben has crafted an Epic Experience for our summer guests that involves packing up tents and sleeping bags and heading out for an overnight stay deep in the backcountry. This is the real deal, with a vigorous hike carrying packs, dinner, and stories as the sun drops behind the peaks, and a night listening to the rhythms of nature. Due to the Epic nature of these trips, the numbers are limited and there is an additional cost. Ben and his Adventure Center crew are excited to share this Epic Experience with those looking to take their vacation to the next level.
Once the snow melts to reveal the yoga platforms out in the woods, Devyn will be tidying things up for another summer of Wild Yoga. She has spent the past couple of years diving deeper into her yoga teacher training, and this Spring is wrapping up her Big Power Yoga Teacher Empowerment Program and Internship at Out Here Yoga in Steamboat. As she reflects on this next level of teacher training, she tells us she’s found more tools to empower people to new possibilities through the physical asanas.
With the Wild Yoga program, Devyn takes the opportunity to use the outdoors and the yoga practice to open the door to being more present in body, thus connecting people with themselves. Plus, you may receive the extra gift she sometimes weaves into the close of practice out under the aspens…..we’ll leave that as a surprise. Start counting the days to warm sunshine and rustling aspens and yogis in the woods.
What do teaching and whip cracking have in common? At Vista Verde, it’s all part of a grand plan from the folks who head up the barn.
Mary and Sam had a lot of time to think about the summer program as they tossed out hay to the horses day after day this winter, and they have all sorts of great ideas brewed up for the horse program!
It starts with day one of staff orientation and how they are planning on training the wranglers, followed by in-depth wrangler clinics throughout the season. The goal of all this is to take the riding history of each wrangler, help them find a way to share that knowledge better with our guests, and then take them further along in their horsemanship skills, so every wrangler is a better teacher and horseperson.
Capitalizing on the unique backgrounds of each wrangler and recognizing that there are so many areas of horses and ranching that we don’t get to dive into with our guests, Mary and Sam are also putting together a new event to showcase all things ranching. From learning to crack a whip and swing a rope, to understanding proper saddle fit and examining conformation, to learning what to look for when purchasing a horse, to showcasing our wranglers’ special skills, this event will allow guests to experience the diversity of horses and ranching.
Mary and Sam have also been busy this past winter getting several of our young colts started under saddle and ready to go out on the trail and learn the ropes of being a ranch horse. Wingo, Scout, Charm, and Wesson are all well on their way, and a few older project horses who had been sitting on the back burner are turning into nice mounts ready to enter the riding string. With the addition of 5 new horses already this spring, and another sale on the horizon, we have a number of up and coming horses for you all to try out!
It’s funny that I’m writing about spring fishing right now as snow is falling here in Clark. With about 5 feet on the ground, and no end in sight, I’m starting to wonder about the remaining existence of any of the fences on the ranch. It’s starting to seem like spring might never actually happen. However, as unlikely as it seems right now, it is EVENTUALLY going to happen… I mean it has to by at least July, right? Ok now I’m just being pessimistic. Really, we should be thankful for the abundance (what some may call OVER abundance) of snow we have received this winter.
Snow is one of those weird things that as an angler you wish to have, and simultaneously not have. As in, I want us to have 400 inches of it sitting in the mountains, ready to feed our rivers all summer; I just don’t want it to fall on any of the days I want to go fishing, which just happens to be every day. That’s not too much to ask for right? Since I have yet to hear about 400 inches falling overnight in any one place, and since I don’t know about any great trout rivers that exist without winter snowfall, I guess I’ll just put up with shoveling my deck every morning for now. Sigh.
When all this snow finally starts melting, it creates a phenomenon that anybody who lives in the west knows as run off, and any fishing guide who lives in the west knows as fly tying and beer drinking season. Ok, really, it’s just beer drinking season, but I felt that I should include the first part because the two seem correlated, at least inversely. The more and more empty my fridge gets, the more and more full my fly boxes get. It’s the craziest thing, but other guides that I’ve asked about it have confirmed that they have experienced the same strange relationship between the two. So, I think it’s at least worth acknowledging.
Anyways, while I’m busy squinting at practically microscopic hooks, the nearly 400 inches of snow that we DIDN’T get all at once is going to melt at a much faster rate than it fell. This will effectively turn our crystal clear, mountain trout stream into a raging torrent of chocolate milk for the next, oh, let’s say 300 flies or so. During that time, our beautiful winter wonderland will go through a not so beautiful transition into what you know of it in the early summer, green pastures and wildflowers. Like if a butterfly somehow became a caterpillar then morphed back into a butterfly–ok bad analogy. After the dust has settled and we’re back into butterfly mode then I should have fly boxes bursting at the seams alongside a mild case of carpal tunnel. If everything goes as planned, the only contents left in my fridge by then will be condiments, and the trout in the again clear mountain stream will be biting.
Until then, bring on the melt.
It can be hard to explain Vista Verde to people who haven’t been here before. It’s luxury, but it’s not stuffy. How do you paint that picture for potential guests? Well, I now have some words to use after reading this article in Travel Boulder.
“You can find plenty of opportunities to connect with horses at Vista Verde Ranch, an all-inclusive dude ranch that will make you feel like you’re roughin’ it like a cowboy — but not too rough. The 540-acre ranch is a picture of rugged luxury — it’s elegant without being pretentious, but comfy and cozy at the same time. You won’t feel like a visitor at all, with the ranch hands and other staff joining you at meal time and on game nights.”
After a day of outdoor adventure, using muscles you forgot you had, and playing in the snow, we think there is no better way to cap off your winter vacation than by soaking in a private hot tub while you watch the snow fall. Journalist Sarah Kuta was thinking the same thing when she put together this article titled 11 Insanely Cozy Hot Tubs You’ll Want to Soak in ASAP. Read the article….
When Ariana Dickson reached out to us to ask if we would mind being included in her article for The Forecast titled 10 Unbelievable All-inclusive Resorts You’ll Never Want to Leave of course I said “Sure!” But when I saw the final piece I realized quickly this is not your normal all-inclusive resort round-up. In fact, I just added a number of new destinations to my bucket list! If you’re looking for a really unique vacation destination, then check out this article! We would recommend #7 as the best option! Read the article….
While we not shy to give our staff props for being such wonderful folks, we don’t typically point out all the people behind the behind the scenes who are an integral part of making the wheels on the bus go round and round here at Vista Verde. This past week it struck me that there are a lot of great people out there working and rooting for the ranch who don’t get to spend time with our guests and reap the rewards of seeing folks having a great time on their vacations.
What really got me thinking about this is an email I got from Andrew Bisbee of Bisbee Creative, who does our graphic design work and just finished helping us create our new brochure. He is so committed to making sure our message is being delivered well that he drove all the way to Denver in winter conditions to monitor the printing of the brochures, despite me telling him not to go through all that effort for us. Nonetheless he did it. It’s inspiring to work with professionals who are committed to quality in what they do, and who take care of us in such an excellent way so we can focus on doing what we do as well as possible.
I also met some of our vendors while down in Colorado Springs at the Colorado Dude and Guest Ranch Association Spring convention. Yes, dude ranchers have conventions. From the couple at Mountain Arts Pottery who make that gorgeous pottery we have in the dining room (you have to love those blue mugs, right!?) to the cowboy who makes the chaps that our wranglers appreciate so much when they are riding through trees, brush, and chasing cows, these folks all contribute to the ranch’s success.
There isn’t enough time left today for me to go through the longer list of deserving vendors, but here’s a general shout out to all the people who help us do our jobs and who care about the product we’re delivering to our guests here at the ranch. We couldn’t do it without you!!
With a website titled This Blog is Popular, the pressure is on to deliver! So this spring when they put together an article rounding up the Best Family Friendly All-Inclusive Resorts in the U.S., we were honored to be included in the list. Trying to plan you family summer vacation? Read the article….
Laura from Rocky Mountain Bride says it best when she writes, “While many newlyweds will opt for a getaway in the Caribbean during the winter months, let us fill you on a hidden gem located just north of Steamboat Springs, Colorado. Vista Verde Ranch, a luxurious ranch resort, offers the perfect balance of romance and excitement. It’s the perfect honeymoon destination for those adventurous at heart.”
We couldn’t agree more, and have enjoyed having so many honeymoon couples come to the ranch this winter to celebrate their recent marriage. It is so much fun to offer a different way to honeymoon for these couples! Read the article…
Over at Mic they had this to say: “March is famously known for being Spring Break month — but students are hardly the only people who deserve a vacation. After all, particularly if you live in a winter climate, March is about that time when you probably feel the need to get away from home and treat yourself to something other than commuting to and from work in every warm layer you own.” We are definitely getting a lot of calls from folks who would agree with this and are interested in having fun in the snow rather than having to deal with it on their commute! Read the article….
There is still time to book a winter family vacation, but we’re thinking you might as well book one for summer at the same time! Go for the double double in 2019. Over at Good Housekeeping they put together a list of the 12 All-Inclusive Family Resorts that Make Vacationing a Breeze and included Vista Verde as one of the options! Read the article….
We spend a lot of time here sharing how fun it is to be at the ranch, the beauty of the place, and the fun personalities who make VVR so special. But, we don’t often pull back the curtain to reveal the WHY behind it all.. It’s very personal for all of us, and it’s what gets us excited about what we’re doing here. Deep down at the core of why we all work so hard to make VVR successful is the fact that it gives us a platform to help people grow and change. Life change comes in so many different forms, and we see it happening to people here all the time in different ways.
One of our staff from this past summer wrote this article that has moved us all tremendously. Thank you Julia for taking that leap of faith to come to VVR last summer, for pouring yourself into your work at the ranch, and for being open to learning how to live. Your story has given us all a charge to keep doing what we’re doing and we thank you.
Going on a wintery guest ranch vacation full of unknowns brings lots of questions to mind. What dessert will they serve Saturday at lunch? What temperature do they keep the hot tubs? And what the heck kind of boots should I bring? All are thoughts that drift by as you stare off from your desk at work, dreaming of your upcoming escape to paradise. Okay, maybe you’re not too worried about the first two, but I bet the third question has been on your mind. Deciding which boots to bring is complicated. Because of the wide array of activities we offer here, an entire suitcase of different boots and shoes could be brought, and all effectively worn during a week stay. However, before you pay for that extra checked bag, let us help you whittle that number down to something more reasonable. Here are the 3 best types of boots to bring to the ranch for your vacation.
1. Snow boots:
These will work wonders when walking between the lodge, cabin, and activities center during your stay no matter how much snow we get. They are the perfect boot for tubing, ice fishing, and even snowshoeing. You should look for something with good insulation and an aggressive tread, and they definitely need to be waterproof. Some good brands are: Sorel, Muck/Bogs, and Columbia.
2. Cowboy boots:
Cowboy boots will help you fit right in around the ranch and at barn dance and music night. They are also great for any horse riding you do; they can also be a great piece of footwear for dinners here. Be aware, cowboy boots tend to have little to no traction and can be slick on our snowy walkways. Many people will wear their other shoes down to the lodge while carrying their boots, then put them on inside. Some good brands are: Ariat, Lucchese, and Justins. Keep in mind that we do have a selection of boots down at the indoor arena to borrow for the horsemanship clinics, if that is preferable to you.
3. Hiking boots:
A good pair of hiking boots is never a bad option. These are a good all-around pair of shoes for winter on a ranch. They can be worn hiking, ice fishing, tubing, snowshoeing, walking around the ranch, and even while dancing or to meals. Though they won’t be as warm as full-on snow boots, or as stylish/ easy to dance in as cowboy boots, they are a good all-around option. Look for pairs with aggressive tread that are waterproof. Some good brands are: Merrell, Salomon, Lowa, and La Sportiva.
If you don’t have some sort of snow-friendly boot and can’t imagine yourself purchasing a pair, you can always rent our overboots at the ranch. We don’t have a full stock for every guest, but we do have a simple size run of these hefty overboots that can fit over your normal shoes to keep your feet warm and dry while out playing in the snow. These overboots are available for $10/day or $50 for the week.
Now back to dreaming about your upcoming winter vacation…. snow falling, horses neighing, the hot tub bubbling, and the bacon sizzling.