Cheyenne Club, Brush Creek Ranch
We dined at the famous Cheyenne Club for dinner during our stay at Brush Creek Ranch and their team of chefs supplied a culinary adventure that left us swooning. The Cheyenne Club offered a seed-to-table dining experience that blended the finest ingredients plucked from their greenhouse and farm lands, to their highly sought-after Wagyu beef, and freshly sourced seafood. Everything we had was cutting-edge cuisine.
Cheyenne Club is open to the public - make your reservation HERE.
Cheyenne Club, Brush Creek Ranch
The sunset at Cheyenne Club
We arrived at Cheyenne Club and were seated in the main dining room. The aesthetic of the restaurant was that of western elegance; raw natural materials were used throughout the space including massive exposed wood beams. The space was rustically romantic with dim lighting from double tiered chandeliers.
Cheyenne Club’s main dining room
General Manager Cory was exceptional. He guided us through Cheyenne Club & BCR’s farm which included the creamery, greenhouse, distillery, wine cellar, and bakery. His knowledge and passion for the resort were winning.
Our server Victoria was as charming as could be; she led us through our meal with grace and knew the menu well.
The Cheyenne Club has more than 500 wine varieties from around the globe in the expansive Brush Creek Cellar. Lead Sommelier, Sydney chose the perfect wines to pair with my unforgettable meal. She started me off with the Victorine de Chastenay Cremant de Bourgogne Brut.
Cremant de Bourgogne
This French sparkling wine was bright & sculpted in taste with a crisp fruitiness on the tongue.
We started with fresh bread from the bakery, cheese from the creamery and crudité from the greenhouse.
Next was an amuse bouche of savory olives.
Amuse bouche
For First Offerings we had Scallop Carpaccio and Thin Sliced Brush Creek Wagyu.
The Scallop Carpaccio was made with Garden Shaved Vegetables, Caviar, and Lemon Agrumato.
Scallop Carpaccio
The Scallop Carpaccio was fresh and bright. It started off buttery on the tongue and then gave way to sweet and tart bursts of acidity from the caviar and lemon.
The Thin Sliced Brush Creek Wagyu came to the table raw to be cooked on the hot stone with accompanying dipping sauce. The Farm at Brush Creek raises American Wagyu; a rare breed of cattle that produces exceptional beef and reflects BCR's goals of sustainability.
Thin Sliced Brush Creek Wagyu
This is the best wagyu I've ever had. We placed the thin slices of American Wagyu on the hot stone and grilled them to perfection (about 30 seconds per side). The beef had fine-grained marbling and an unparalleled tenderness. It had a deep flavor of umami with a delicate sweetness. Magnificent.
For Entrees we had the Smoked Duck Carbonara and the Brush Creek Ranch Wagyu, NY Strip.
The Smoked Duck Carbonara was made with Duck Lardon, Whey Pasta, Hen Yolk, and Parmesan.
Smoked Duck Carbonara
This pasta was decadent and creamy; the hen yolk made the sauce richer. The smoked duck lardon had a satisfying meaty texture (comparable to thick bacon) that went well with the chew of the al dente pasta.
The Brush Creek Ranch Wagyu, NY Strip was a premier cut.
Brush Creek Ranch Wagyu, NY Strip
This was a fabulous NY Strip. It was cooked medium per the chef's recommendation. The meat was lean and high in protein. The strip had a natural, chewy texture and beefy flavor.
For sides we had the Heirloom Tomatoes.
Heirloom Tomatoes
The tomatoes were ripe and sweet with a slight sharpness. That sharpness was countered beautifully by the silky cheese.
For my dinner pairing, Sydney recommended the Les Vieilles Vignes Bourgogne Pinot Noir 2020.
Les Vieilles Vignes Pinot Noir
This Pinot Noir had nice structure and paired well with the duck in the pasta & the wagyu. It held notes of blackberry and plums on the nose with a subtle floral finish.
For Dessert we had The Pearl and the Grand Marnier Soufflé.
The Pearl was made with Chocolate Mousse, Rice Pudding, Crispy Praline, Vanilla Glaze, Sugar Dome, Raspberry Coulis, Coral Tuile, and Raspberry Powder.
The Pearl
The Pearl was stunning. Just look at the vibrantly colored Coral Tuile - pink, blue, yellow and green. Talk about presentation!
I gently smashed the sugar dome with my spoon and it shattered into beautiful sugary shards (making for amazing texture variation with the mousse). The combination of chocolate mousse, creamy vanilla and sticky raspberry coulis created a balance of sweet and sour that delighted our taste buds.
The Grand Marnier Soufflé was served with Salted Caramel Ice Cream and Vanilla Anglaise.
Grand Marnier Soufflé
The soufflé was gorgeous. It was similar to a moist, bread pudding in texture. Each bite was piping hot and had the lovely flavor of orange and vanilla anglaise throughout.
I had tea with our desserts.
One of the best meals we have ever had!
Huge thanks to Brush Creek Ranch, all the BCR staff, Cory, Victoria, Sydney, Joy, Karli Sullivan, Morgan Hopper, Savannah King & B Public Relations for hosting us!
Book your stay today babes & let them know that denv.her. sent you. xx
Cheyenne Club, Brush Creek Ranch