It all started in May of 2011 with a 20 minute flight on a private jet over the mountains of Montana into Cody Wyoming. Then a breathtaking drive into Sunlight Basin. I was the Chef chosen to plan and execute 3 amazing events last August. First there was a square dance with real cowboys and cowgirls.

I served lamb chops with Artichoke, Basil Romano Crust and Port Wine Reduction. Grilled Cornmeal trout with lemon honey buerre blanc and huckleberry tarragon slow roasted chicken. Elk chops with spicy garlic ginger sauce and green beans sauteed with leeks and love. That is just some of the menu!

Next was a dinner at the 7D ranch. Breathtaking views and smiles all around. The cowboys were the real deal, rugged, tall, handsome, yes maam!

Fruit skewers and king crab cakes with Texas hold em...

Butternut Squash Soup
3 medium butternut squash
1 cup of butter cut into 1 tablespoon pats
1 cup of brown sugar
1/4 Citrus Reserve Temecula Olive Oil

Cut the top and bottom of the squash. Then cut lengthwise and scoop out seeds. Drizzle with olive oil, and place spoonful of brown sugar and pat of butter on each piece. Season with cinnamon, kosher salt and fresh cracked white pepper. Bake at 325 for 1 hour or until soft when tested with a fork.
Scoop squash and all juices from the roasting pan into a heavy bottomed stock pot. Discard outside of squash. Add 2-4 cups of vegetable stock and 1 cup of organic apple juice. Now you have a tasty soup in the making. I get creative and add in a little curry(1 teaspoon) or a dash of cumin/cinnamon(1/4 teaspoon of each) Balance flavors with salt and a little cayenne. Finish soup with a Tablespoon of Citrus Reserve Olive Oil. This is a base for you to get creative. I add finely chopped apples or pears on top for a garnish. Mix some sour cream with salt and orange juice for another garnish. Or...