- Date: October 16-19, 2025
- Location: The Farm
Friends of James Beard Food, Wine, & Whiskey Weekend
Join our award-winning culinary team for two unforgettable evenings celebrating the art of food, wine, and whiskey in true ranch luxury. This immersive experience features exclusive tastings of the finest ingredients sourced directly from our onsite goat creamery, greenhouse, and our renowned 100% American Wagyu beef—all masterfully prepared by exceptional chefs. Each dish is thoughtfully paired with premium wines, Brush Creek Distillery spirits, and Jefferson’s Bourbon.
We’re honored to welcome guest distiller Trey Zoeller, founder of Jefferson’s Bourbon, who will share his expertise and passion for whiskey throughout the weekend, adding a personal touch to this one-of-a-kind celebration of flavor, craftsmanship, and hospitality.
Taste of The Farm Festival Night
Friday, October 17
Experience an unforgettable evening of food and wine as the sun sets against Wyoming skies. While enjoying the tunes of live music, walk around to multiple food action stations, including our ranch-raised Wagyu, goat creamery cheeses, and much more. Pair your culinary creations from our featured chefs with wines from one of the world’s top 10 largest wine collections and spirits from Brush Creek Distillery and Jefferson’s Bourbon. For those seeking a hands-on experience, guests can opt to “Bottle Your Own Spirit” at the distillery (exclusive opportunity available for an additional fee).
For the spirits connoisseur, join Andrew Wason, Managing Director of Brush Creek Distillery and Trey Zoeller, the founder of Jefferson’s Bourbon, for an exclusive night cap in The Spirit Vault.
*Included Dinner for All Overnight Guests
*Non-Lodging Guest: $225 Per Person, Plus Tax & Gratuity
Wild West Shootout
Saturday, October 18
Join the Brush Creek Distillery team and Trey Zoeller, founder of Jefferson’s Bourbon, for an extraordinary private shootout experience. Set against the rugged backdrop of Wyoming’s high country, this elite event features hands-on action at the gun range—test your marksmanship with precision pistols, long-range rifles, and sporting clays under expert guidance.
Following the adrenaline, retreat to the distillery’s rustic Barrel Barn for a curated tasting. Swap stories, savor rare bourbons, and enjoy exclusive insights from two pioneers of American whiskey.
*SOLD OUT
NEW: Whiskey & Wilderness
Saturday, October 18
Step into the untamed beauty of Wyoming’s backcountry on a one-of-a-kind guided ranger tour, where nature and craft spirits converge. Led by seasoned guides and joined by Andrew Wason, Managing Director of Brush Creek Distillery, this immersive experience takes guests into pristine landscapes, rich with history and rugged charm. As you traverse scenic trails, Andrew shares about Brush Creek Distillery’s award-winning spirits and stories that connect the land to the glass.
End the experience at the distillery’s rustic Barrel Barn for a curated tasting with Brush Creek Distillery and Trey Zoeller, founder of Jefferson’s Bourbon. Swap stories, savor rare bourbons, and enjoy exclusive insights from two pioneers of American whiskey.
*Inclusive for lodging guests only. Limited availability.
8-Course Chef Tasting Dinner
Saturday, October 18
Begin your evening at Brush Creek Distillery for a “Meat” & Greet featuring ranch-raised Wagyu appetizers and good friend of the distillery, Trey Zoeller, the founder of Jefferson’s Bourbon.
Continue the experience in the cellar of The Farm, tasting the finest seed-to-table ingredients prepared by our Executive Chef Nicholas Pissare surrounded by one of the world’s largest wine collections. Chefs will prepare eight exquisite dishes paired with wines selected by our award-winning sommelier team. The evening will end on a decadent note with an unparalleled dessert.
*Overnight Guest: $250 Per Person, Plus Tax & Gratuity
*On a WAITLIST
Meet Executive Chef Nicholas Pissare
Chef Nicholas Pissare is a distinguished culinary talent whose career has been shaped by mentorship under some of the most celebrated chefs in the country and a relentless pursuit of excellence. His journey began at Oak at 14th in Boulder, CO in 2014, where he trained under Chef Steve Redzikowski, a multiple-time James Beard Award Nominee for Best Chef: Southwest. This foundational experience ignited his passion for refined, ingredient-driven cuisine.
He then honed his skills at two of Denver’s most acclaimed restaurants—Fruition and Mercantile Dining & Provision—under the guidance of Chef Alex Seidel, who was awarded the James Beard Best Chef: Southwest in 2018 during Nicholas’s tenure. These formative years deepened his understanding of seasonal cooking and elevated hospitality.
Chef Nicholas continued to build his repertoire at Ardent in Milwaukee, working alongside Chef Justin Carlisle, a four-time James Beard nominee for Best Chef: Midwest. This experience further refined his approach to modern American cuisine with a focus on precision and creativity.
Most recently, as Executive Chef at Dunton Hot Springs, Chef Nicholas led the culinary program to new heights. Under his leadership, the property earned two Michelin Keys, making it the only property in Colorado to receive this prestigious recognition. His commitment to excellence, sustainability, and innovation continues to define his culinary philosophy.
Chef Nicholas Pissare brings a wealth of experience, a deep respect for pasture-to-plate, sustainable ingredients, and a passion for storytelling through food to every plate he creates.
Meet Andrew Wason, Brush Creek Distillery
Andrew Wason is the Managing Director of Brush Creek Distillery; a pioneering spirits producer nestled in the heart of Wyoming’s American West. A Kentucky native with deep roots in the spirits industry, Wason brings decades of experience and a passion for innovation to his role, blending tradition with bold, forward-thinking strategies.
Under his leadership, Brush Creek Distillery has become known for its small-batch spirits and its commitment to sustainability, sourcing ingredients from the surrounding ranch and utilizing mountain water and organic botanicals from The Farm at Brush Creek. Wason has spearheaded unique projects like the Railroad Rye; a straight rye whiskey aged aboard railcars traveling the historic Transcontinental Railroad route.
He also led the development of the “Boiler Up” bourbon in partnership with Purdue University, a tribute to the distillery’s founders and their alma mater. This release reflects Wason’s dedication to crafting spirits that are not only rich in flavor but also steeped in story and symbolism.
Andrew Wason continues to shape Brush Creek Distillery into a destination for whiskey lovers and adventurers alike, blending the rugged spirit of the West with refined craftsmanship.
Meet Trey Zoeller, Jefferson's Bourbon
Trey Zoeller is a trailblazer in the world of American whiskey, known for his bold innovations and fearless approach to bourbon making. In 1997, Trey co-founded Jefferson’s Bourbon with his father, Chet Zoeller, a respected bourbon historian. Together, they set out to challenge the norms of a deeply traditional industry. Rather than follow the conventional path of distillation, Trey focused on blending and experimentation, earning him the nickname “The Mad Scientist of Bourbon.” His groundbreaking work includes the acclaimed Jefferson’s Ocean series, where barrels of bourbon are aged at sea, harnessing the motion of the waves and temperature fluctuations to create a uniquely matured spirit.
Trey’s passion for pushing boundaries is rooted in a deep family legacy—his 8th-generation grandmother, Marian McLain, was arrested in 1799 for the “production and sales of spirituous liquors” making her one of the earliest documented female whiskey makers in America.
Today, Jefferson’s Bourbon is celebrated for its creativity, complexity, and commitment to quality. Trey continues to lead the brand with an adventurous spirit, blending tradition with innovation to craft bourbons that are anything but ordinary.
About the James Beard Foundation
The James Beard Foundation is a nonprofit organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. Friends of James Beard benefit events are planned throughout the year, staging high-profile venues and chefs that support James Beard Foundation programs.
