First Annual Wine & Food Festival

*Schedule subject to change. Festival guests are invited to participate in Special All-Inclusive Wine & Culinary Experiences, in addition to our vast ranch activities (full list at the bottom of the page)

Thursday, May 22

• Wine & Whiskey Welcome Reception with Shari and Garen Staglin of Staglin Family Vineyards and Brush Creek Distillery in our western Saloon.

Friday, May 23
Morning Culinary Experiences:

• Hands-On Pasta Making Class with
• Bourbon Soufflé Baking with Executive Pastry Chef Keisha Sanderson
• Greenhouse Immersion with Green Juice Tasting

• Fly Fishing & Wine Tasting: Practice casting your line before heading out on a guided fly-fishing experience with wine tasting.
• Brush Creek Distillery Tour & Tasting

• Horseback Riding + Wine Tasting: Saddle up for a ride through pristine landscapes to picturesque gardens for a private wine tasting.
• Wagyu Grilling: Delve into our Wagyu beef program and explore techniques for grilling the perfect steak

• Bordeaux & Boards: Sip Bordeaux as you create and savor a decadent charcuterie board with a selection of gourmet cheeses from our goat creamery
• Brush Creek Distillery Tour & Tasting

• Greenhouse Tour & Hands-On Healthy Cooking Class
• Founder’s Gun Club Experience followed by a Gourmet Wine Tasting and Farm-to-Table Lunch with Chef Angus McIntosh

• Vino & Vinyasa: Unwind and wine with a yoga session followed by wine tasting
• Seed-to-Glass Mixology Class

In 1985, Shari and Garen Staglin’s dream came true with their purchase of the historic 50-acre vineyard planted by Andre Tchelistcheff in 1964, who had come from Bordeaux with the first Cabernet clones. They have since purchased adjacent acreage, bringing the total acreage to 70. Shari and Garen have built a business and marketing plan that remains the foundation of Staglin Family Vineyard: family ownership, commitment to quality, a personal approach to selling direct to consumer and encouraging memorable experiences and giving back.

With an uncompromising commitment to quality, Staglin Family Vineyard’s mission is to produce world-class wines that reflect the distinctive character of the historic Rutherford Bench estate in Napa Valley. Exceptional site driven wines from the estate include Cabernet Sauvignon, Chardonnay, Sangiovese and a Bordeaux style blend.

Returning as a guest chef, Angus McIntosh previously served as executive chef at Cheyenne Club, embracing the farm-to-table concept and infusing his cuisine with a modern flair. He is passionate about showcasing ingredients all grown and raised on property, including Brush Creek Ranch’s renowned 100% American Wagyu Beef and a variety of greenhouse produce. 

Angus McIntosh is known for a strong foundation in classic French gastronomy and a passion for creating exceptional dining experiences. One of McIntosh’s most significant achievements is having been part of Chef Thomas Keller’s esteemed team at the French Laundry in Yountville, California. Other notable highlights of chef McIntosh’s career include competing in the 2015 USA selection finals of the prestigious Bocuse d’Or, cooking for musicians Rod Stewart and Cyndi Lauper during their 2018 North American Tour, and, in 2019, catering the wedding of the high-profile couple Karlie Kloss and Josh Kushner at Brush Creek Ranch. His career has taken him around the world, from conducting Wagyu breeding research in Kyoto, Japan in 2019 to serving as a Krug Champagne Ambassador during the Single Ingredient Trip in India in 2020.

As Director of Cheyenne Club & Wine at Brush Creek Ranch, Sydney Werry loves to share her passion for wine with her guests, not just by suggesting what to choose to fill their glass — but also by educating guests about ideal wine pairings based on her knowledge of the history and characteristics of varietals, vintages, and producers from around the world. Some might say Sydney’s passion for wine is in her genes — her father grew Sangiovese grapes in their backyard and she and her little brother spent many a Sunday afternoon playing with the vineyard dog and drinking sparkling apple juice while her parents were in the tasting rooms of wineries in the Sierra Foothills and Sonoma and Napa counties. Over the years Sydney has expanded her wine knowledge beyond her home state of California through positions as Sommelier at Aldo Sohm for three years, almost two years as Head Sommelier at WS New York (a Wine Spectator Restaurant in Hudson Yards, NY), and extensive wine education as a DipWSET candidate.

Classically trained at Johnson & Wales University, my formal education culminated with a culinary immersion program in Lima, Peru at La Escuela de Chefs at the Universidad San Ignacio de Loyola. My passion for the wholesome, sustainable sector of the culinary industry exploded into reality as I began traveling the world, cooking in different countries, learning about the culture and community that food binds us all to.

I have designed menus and dietary alterations for restaurants as a freelance chef, instructed recreational cooking classes at Cook Street School of Culinary Arts, cooked for a range of clientele with specific dietary and culinary preferences, catered large events and traveled to Asia and Europe to establish culinary operations and meal service for Team USA Olympic Athletes.

Community, culture, and comfort are essential reasons we enjoy eating and what I bring to my clients whether preparing a small intimate dinner, slopeside breakfast, or a 7-course celebration.

Executive Pastry Chef at Brush Creek Ranch, Chef Keisha Sanderson has been in the kitchen for over 25 years. Keisha was born and raised in Jamaica, where she inherited the love, joy, and passion for pastries beginning at a young age of nine when she built her first wedding cake with the guidance of her Godmother. With extensive experience serving as Pastry Chef in luxury resorts, hotels, and restaurants all over the world, Chef Keisha has held positions in St. Lucia, Canada, California, Florida and New York. Now in Wyoming, Chef runs the bakery at The Farm at Brush Creek, producing breads, pastries, and deserts for the fine-dining Restaurant, Cheyenne Club and all three properties of Brush Creek Ranch. Specializing in pastries, breads, cake decorating, wedding cakes, chocolate art, and sugar crafting.

• Lil’ Wranglers Kids’ Program (4-9 Years Old)
• Horseback Riding
• Running of the Horses
• Outdoor Gun Range
• Archery
• Fly Fishing 101/Intro to Casting
• Still Water Fly Fishing
• Mountain Biking
• Guided Ranger Tours
• Paintball
• Ropes Course with Zipline Descent
• Rock Climbing
• Climbing Wall
• Mountainside Sunrise Yoga
• On-Ranch Hiking
• Hiking Medicine Bow National Forest
• Forest Bathing/Nature Meditation
• Paint & Sip
• Lawn Games
• Fitness Classes
• Fitness Center
• Basketball, Volleyball, & Pickleball
• Saloon Pool Table, Shuffleboard, & Arcade Game
• Evening Fireside S’mores

*All activities are based on availability and are weather dependent.

• Spa Treatments
• Cattle Drives
• Elite Equestrian Rides
• Horse-Drawn Wagon Rides
• Private Horseback Riding Instruction, Barrel Racing, or Pole Bending
• Full-Day Horseback Picnic Rides
• Guided Creek Fly Fishing
• Wade & Float Fly-Fishing Trips
• ATV or RZR Adventures
• Scenic River Float
• Founder’s Gun Club Experience
• Sound Healing
• Massage + Sound Healing
• Vinyasa & Vibrations
• Llama Experiences
• All Things Goats
• Full-Day Cheesemaking
• Wagyu Grilling
• Healthy Cooking Class
• Pasta Making
• Soufflé Baking Class
• Greenhouse Immersion
• Distillery Tour, Tasting, & Barrel Thieving
• Distiller for a Day
• Bottle Your Own Spirits
• Wine Tasting
• Mixology Class
• Rare Spirits Flight Tasting in The Spirit Vault
• Full-Day Farm Experience
• Golf at Old Baldy Club

*All activities are based on availability and are weather dependent. Tax and Service Fee will be added to incremental activities.