Weekend with Chef Nathan Rich of Twin Farms
Relais & Châteaux properties, Magee Homestead and Twin Farms, along with Altima Caviar, collaborate to craft a weekend full of creative cuisine and compelling conversation. Join the journey of bold flavors and new inventive dishes prepared with ranch-sourced ingredients from the onsite greenhouse, creamery, distillery, and Wagyu cattle.
THURSDAY, JULY 14 – Meet guest Chef Nathan Rich of Twin Farms and Graham Gaspard of Altima Caviar during a welcome reception to jump start the weekend of culinary delights.
FRIDAY, JULY 15 – Cheers to Cocktails & Caviar with Graham Gaspard, featuring highly coveted Russian Oscietra sturgeon from Uruguay’s Río Negro River. Flow into a five-course dinner from Chef Nathan Rich utilizing farm-fresh ingredients sourced from the lands of Brush Creek Ranch.
SATURDAY, JULY 16 – Magee Homestead Chef Jack Mahoney and Chef Nathan will collaborate to create an unparalleled culinary excursion during the final culinary event of a five-course pairing dinner.
Call 307-327-5284 for more information or to reserve.
One of only three chefs in the world to be awarded the Relais & Châteaux 2013 Rising Chef Trophy, Chef Nathan Rich's culinary expertise comes from a tenured career at several premier establishments, including Lake Placid Lodge, Mandarin Oriental Boston, and Twin Farms where he currently resides as the Executive Chef. A seasoned chef, Rich believes in cooking quality foods that have been naturally grown or raised, which are abundantly accessible at The Farm at Brush Creek for chef to utilize in this year's collaboration with Magee Homestead.
Altima Caviar launched thirty years ago when Walter Alcalde pursued his dream of farming Russian Oscietra sturgeon in Uruguay’s Río Negro River to become the first Southern Hemisphere caviar producer in the world. In the 1980s, when global caviar production shifted from wild-caught to farmed caviar because of overfishing in the Caspian Sea, Walter would bring sturgeon farming to the Rio Negro. The river’s average low water temperatures, high volumes of pristine water unimpacted by industry, and the Rio Negro’s moderate climate offered the exceptional natural conditions needed for sturgeon aquaculture.