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Offers & Events

There is always something going on across the award-winning luxury ranch resorts of the Brush Creek Luxury Ranch Collection—from special event celebrations for family to culinary escapes for couples and sporting weekends for the adventurous outdoorsmen. Peruse our events and packages to plan your perfect getaway today!

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L’Auberge Carmel at Magee Homestead

Join us at Magee Homestead as we welcome Chef Justin Cogley of Relais & Chateaux properties L’Auberge Carmel to showcase his artistry with our very own Chef AJ Buchanio for a Wyoming weekend of culinary fun from June 20-22, 2019.

About the Chef

 

Justin Cogley joined Aubergine restaurant in January 2011. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs.

Under the direction of Chef Cogley and his team, Aubergine has enjoyed substantial acclaim. In early 2015 they were nominated for three James Beard Foundation awards including Best Chef, West. 2014 saw Aubergine earn Wine Spectator’s Best of Award of Excellence and Forbes Travel Guide’s highest Five-Star rating recognizing excellence in restaurants. Also in 2014 L’Auberge Carmel was named Travel + Leisure’s World’s Best Awards as a Top 100 Hotels Overall and one of the Top Resorts in the Continental United State. In 2013, Cogley was awarded the prestigious title of Grand Chef Relais & Châteaux, joining an esteemed list of internationally celebrated chefs and Food & Wine magazine named Justin Cogley “Best New Chef”.

Click the button below to learn more about Justin Cogley.

MORE ON THE CHEF

INVIGORATING CUISINE

Magee Homestead’s private kitchen creates constantly-evolving, seasonally crafted meals. With our 6,480 square-foot greenhouse growing a multitude of ingredients on-site, our guests are provided fresh flavors plucked straight from the surrounding region.

MEET THE CHEF

Placing an emphasis on organic and responsibly sourced ingredients, Chef de Cuisine AJ Buchanio leads our culinary team at Magee Homestead. His team created an entirely new menu for the 2018 season, using only the freshest Ranch raised Akaushi beef and yield from our on-site greenhouse, and will be doing so again for the 2019 season.