Home on the Range and Off to the Ranch

Oh, give me a home where the buffalo roam

And the deer and the antelope play

Where seldom is heard a discouraging word

And the skies are not cloudy all day

For my birthday, John is whisking me off to Montana's Bitterroot Valley, for a return rendezvous at Triple Creek Ranch. We are looking forward to horseback riding, fly fishing, nature photography, luxury accommodations and gourmet ranch cuisine. Last time, we dined at the Chef's Table with Executive Chef Jacob Leatherman, who also welcomed us into the kitchen to observe and photograph preparation of a special wine dinner. Another culinary highlight was when guests were invited to Craig Barrett's private cabin for a cocktail party and viewing of his magnificent art collection. Craig, retired Chairman and CEO of Intel, bought the Ranch as a birthday present for his wife.

Last night, our Coronado Concert in the Park culinary theme was Home on the Range, featuring a combination of gourmet chuck wagon and ranch-style fare.

  Everyone dressed for the occasion...

We started the evening with Ranch House Pâté, Bouchon-style, as an assiette de charcutier.  I'll be doing a separate post on this pâté when we return.

Of course, the men were properly welcomed to the picnic with a shot of Buffalo Trace, Kentucky Straight Bourbon Whiskey

Hillari rode into the park with a basket of Jalapeno Cornbread Muffins

perfect with a bowl of Kai's Venison Chili

Corn was well-presented, with John's Amarillo Grilled Corn on the Cob 

John made a special sauce for the corn, which I will also share later...

Men of the Corn (from left to right) Kai, Jim, Brent, John and Alec 

and Alec and Nina's Macque Croux and Roasted Butternut Squash duo

Brent, the skilled hunter in our group, shot the venison for Kai's Venison Chili, the antelope for Kai's Antelope Meatballs...

the elk for the most amazing Elk Tenderloin stuffed with Feta Cheese....

AND, did I mention the Wild Boar Sliders?!

Jim grilled Pljeskavica - thin, large, juicy Serbian hamburgers made with beef, lamb and pork.  Jim and Carmen came over the night before to grind beef cheek and pork for the burgers with our grinder

For dessert, Mom shared Tyler Florence's Bourbon Peach Cobbler with bourbon-spiked whipped cream

and I finally had the opportunity to try my hand at Momofuku Milk Bar's Crack Pie.  It's definitely gooey and drool-worthy.  You can find the recipe, published in the Los Angeles Times, here.

Birthday roses...

Thank you for another splendid evening at the park...See ya around the Ranch!