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Devil’s Thumb Ranch Devil’s Thumb Ranch

Left: Chef Evan Treadwell brings sustainable cooking to a whole new level of culinary delight. Top: Devil’s Thumb Ranch is an idyllic setting for great entertainment, great food and a great time.

Wagyu Beef Tartare is but one of Chef Treadwell’s mouthwatering masterpieces.

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estled in the basin of Ranch Creek Valley outside Winter Park, Colorado, Devil's Thumb Ranch Resort and Spa beckons visitors to indulge in a Rocky Mountain retreat. Thriving on a 6,000-acre property, Devil’s Thumb Ranch entices guests to immerse themselves in a rustic yet luxurious experience that, to a city-dweller, feels another world away. This is especially true in winter, when glistening snow blankets the landscape with breathtaking stillness. Guests come for the world-class cross-country skiing and snowshoeing, a whimsical horse-drawn sleigh ride, or fine accommodations in a lodge or private cabin. And no visitor should miss the opportunity to dine at Devil’s Thumb Ranch, where sustainably focused, locally sourced culinary marvels await. Step inside the western-chic Main Lodge to find Heck’s, a

casual, contemporary ranchstyle restaurant. Floor-to-ceiling windows flood the space with sunlight, highlighting the grand, hexagonal central fireplace. Outside, a serene patio overlooks expansive views. Heck’s serves breakfast, lunch and dinner from a diverse menu of hearty local meats, vegetarian dishes, and gluten-free selections. A short walk away is Ranch House Restaurant & Saloon, a comfortable fine-dining destination set in a 1930’s homestead, where many of the original furnishings still reside. Ranch House Restaurant presents farm-to-table dining and nose-totail cuisine at its finest, saturated in Rocky Mountain sensibility. Begin with the House-Cured Charcuterie for Two, with selections like Wagyu liver pâté, duck prosciutto, and elk bresaola. For an entrée, choose from favorites like Rocky Mountain Trout with horseradish potato

cakes and crispy pork belly, Elk Filet Mignon with pear-mustard chutney, or a signature cut of ranch-raised Wagyu steak, seared to perfection and served with duck confit fries. Behind it all is acclaimed Executive Chef Evan Treadwell, whose charismatic and generous demeanor has graced Devil’s Thumb Ranch’s dining program for nearly four years. In all, Treadwell has devoted more than a quarter century to cultivating his culinary career, beginning in California. “California was the original hotbed of the farm-to-table movement,” Treadwell says. “So I became an expert at that. In fact, I was the crazy guy pulling vegetables out of my garden in the ‘70s.” Treadwell's innovation and talent have earned him national recognition, including the title of Executive Chef of the AAA, Four Diamond Dolphin Bay Resort in California; Central Coast D E N V E R H OT E L M A G A Z I N E

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Denver Hotel Magazine - Winter 2015  

In this issue we profile Olympic Gold Medalist Julia Mancuso, who embraces the fast lane on and off the slopes. We also explore Denver’s vib...