- Date: August 16-18, 2024
- Location: The Farm
Friends of James Beard Food & Wine Weekend
Experience the first ever James Beard event at Brush Creek Ranch. Join Executive Chef Ricky Biswas, Executive Pastry Chef Keisha Sanderson, and two award-winning guest chefs Dennis Efthymiou and Rachel Bindel for two unforgettable nights of culinary artistry. During this luxury food and wine weekend you’ll have a one-of-a-kind opportunity to taste the finest ingredients plucked from our 20,000 sq. ft. greenhouse, onsite goat creamery, and our highly sought-after 100% American Wagyu beef prepared by the hands of exceptional culinary talent, paired with Brush Creek Distillery spirits and selections of top wines in the world.
Taste of the Farm Festival Night
Friday, August 16 – 5-9 PM: Lawn at The Farm
Experience an unforgettable evening of food and wine under the setting sun against Wyoming skies. While enjoying the tunes of live music, walk around to multiple food action stations, including flambé, BBQ, satay, and sliders featuring our ranch-raised Wagyu, prosciutto carving, goat creamery cheeses and charcuteries, live pasta making, banana leaf-wrapped whole fish for tacos, freshly made ice cream, petit fours, truffles, and more. Pair your culinary creations from our featured chefs with Brush Creek Distillery spirits and wines from one of the top 10 largest wine collections in the world.
Included Dinner for All Overnight Guests
Non-Lodging Guest: $200 Per Person, Plus Tax & Gratuity
10-Course Chef Tasting Dinner
Saturday, August 17, 6 PM: Fine-Dining Restaurant, Cheyenne Club at The Farm
Taste the finest ingredients sourced from The Farm at Brush Creek, prepared by our four featured event chefs, in one of the most elegant and sophisticated dining atmospheres in the West. Chefs Ricky, Dennis, and Rachel will each prepare an amuse-bouche, a starter, and an entrée perfectly paired with wines selected by our award-winning sommelier team. The evening will end on a decadent note with an unparalleled dessert prepared by Chef Keisha.
Overnight Guest: $100 Per Person, Plus Tax & Gratuity
Non-Lodging Guest: $300 Per Person, Plus Tax & Gratuity
Meet Chef Prosenjit "Ricky" Biswas
Executive of Brush Creek Ranch, Chef Ricky began his culinary journey promising his mother to use his cooking to create joy and happiness. That promise continues to drive chef’s passion, dedication, creativity, and most importantly, joy in the kitchen. Chef trained in Classic French cuisine under Chef Franck Putelat, an Meillieur Ouvere de France and a Bocuse d’or Winner in his 2 Michelin Star restaurant. He has Staged with Michelin Chef Erik Anderson at COI and USA Bocuse d’or Winner, Mentor Chef Phillip Tessier at The Press restaurant, and is also a San Pellegrino young Chef of the World USA finalist 2022-2023.
Meet Chef Keisha Sanderson
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.
Meet Chef Dennis Efthymiou
Currently Chef De Cuisine at Luce Restaurant in the Intercontinental SF, Chef has embarked on a culinary journey that spans continents. Born in Germany and raised in the coastal town of Igoumenitsa and the mountainous region of Ioannina, Greece, his culinary talents were discovered at a young age. A graduate of the Culinary Institute Of Athens, Dennis honed his skills in prestigious kitchens worldwide, including 3 Michelin star The Fat Duck in London, Nopi Ottolenghi, Michelin star Dabbous restaurant and staged at various fine dining restaurants including 2023 world’s best restaurant Central in Lima, Peru. Before joining Luce, he served as the Head Chef of Wicked Jane in New York City and was a finalist for the 2022 San Pellegrino Young Chef of the Year award in North America.
Meet Chef Rachel Bindel
Chef Rachel Bindel honed her skills at esteemed restaurants like Husk under celebrity chef Sean Brock, the 1 Michelin-starred Tail Up Goat, and as Chef de Cuisine at Gravitas, also a 1 Michelin restaurant. Her creative talent and technical mastery earned Chef Bindel a place on San Pellegrino’s 2020 Top 10 Young Chefs in America list. She continued her ascent by competing in DC’s Capital Food Fight 2023 as a rising star talent. A graduate of the prestigious Culinary Institute of America, Chef Bindel leads the kitchen at the newly opened Mexican dining concept, Cielo Rojo. She dreams of one day opening her own restaurant with her wife, a talented pastry chef.
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.
