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3rd Day at the Ranch at Rock Creek

When I woke up on Wednesday at the Ranch at Rock Creek, it was clear that old man winter wanted to make an appearance– not really a surprise in March– and there was light snow. We once again skipped the full breakfast because we didn’t want to overindulge before heading out to our trail ride. Instead we took advantage of the coffee service and muffins served in the bar at the Granite Lodge. Then I decided to try out the claw foot bath tub and found there was ample hot water to fill it. I very much enjoyed finishing my coffee while soaking in the tub.

We headed out to the stables where cowboy Joe, a former rodeo rider and Emily the cowgirl got us on our horses and made sure we were properly attired and got us situated on our horses. We were in capable hands with Joe and Emily. Zan hadn’t ridden a horse in years and Joe and Emily made sure she was comfortable and in command. Zan’s previous riding experience was English but she was riding western style in no time. Emily told us that my horse, Yukon, and Kemosabe, the horse Zan would be riding, were best friends which made us giggle.

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Since it was just the three of us, once Joe and Emily got us situated, we got to ride and trot a bit as we rode along Rock Creek and up towards Trapper Cabin. I’ve never gone horseback riding during the winter and it was far more pleasant than I imagined. The dusting of snow wasn’t daunting to a group of horses who just spent the winter in Montana. Joe pointed out that the horses still had their shaggy winter coats and mentioned they’ll be more attractive in a few months after they’ve shed their winter coats.

I always enjoy cowboys and find they have some interesting stories. Cowboy Joe was no exception. He had some fun stories about life on the rodeo circuit and his sons. One of his sons is now a rodeo coach, and his youngest two are named Rodee Owen and Bronc Rider. Talk about committed to the cause! We had a great time on the 90 minute ride and the overall experience was very pleasant. The weather turned out to be was more atmospheric than annoying, and we had dressed in layers so it wasn’t really an issue.

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Lunch back at the dining room and I was a creature of habit and ordered the Pintler Range Steak Salad with organic red kale. The chef had told us that Kale is something that grows well in Montana he was enjoying seeing the leafy green being embraced by the masses, it since it had once been primarily used as a garnish. I really enjoyed the sweet potatoes on the salad. They were lightly cooked and added a nice touch of earthiness to the dish.

After lunch we cleaned up and got ready for our afternoon’s adventure – a trip into downtown Philipsburg. John, our driver, picked us up at Cattail Cabin to drive us into downtown P-burg. The sun had come out a bit and it was starting to feel more like spring again.

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Philipsburg, Montana is an old mining town has a population of around 820. There is one stoplight in town. But there is also an incredible candy store, The Sweet Palace, which is located in a former hardware store. I was absolutely blown away by the selection of homemade fudge and artisanal chocolate goodness! After sampling a few different varieties, we decided on a brick of Salty Dog– hand made peanut butter fudge with caramel and peanuts. We also brought quite the assortment of candy. Seriously yum.

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Next we headed to The Philipsburg Brewing Company a few doors down. Located in an historic building that used to be a bank in a former life, the craft brewery opened in 2012 and has friendly staff and dogs are welcome. We got to sample several styles of beers which were kept nicely chilled because of the refrigerated cold copper rail that runs down the top of the bar. The locals were nice to chat with and the whole atmosphere was relaxed and inviting. John, our driver, thought we should also check out the White Front Bar across the street. The White Front Bar has a long history and an an epic jukebox (selections range from Roy Orbison to Naughty by Nature). One wall is covered with photographs of the locals. Gwen, who works behind the bar, let us pose with the bar’s jackalope. It was great visiting this local hole in the wall.Philipsburg & Ranch at Rock Creek Photos-4V1C0086

After a round of beer John drove us back to the ranch and we stopped a few times to enjoy the Montana scenery. We snacked on goodies from the Sweet Palace on the ride back and were in full-on sugar shock by the time we arrived back at Cattail Cabin. We were so full, we decided not to have a full-on dinner, but the staff brought us a tray to the cabin. After all the sweets the salad was welcome. It was made with organic red leaf lettuce, chevre, Marcona almonds and a muddled strawberry vinaigrette. For the main course there was a choice of Pacific Steelhead salmon or Muscovy Duck Breast. I went for the duck and really enjoyed the fiddlehead ferns and Hedgehog mushrooms served with it. As much as I wanted to resist desert, the homemade apple crisp served with nutmeg ice cream was spot on delightful, served in a personal sized skillet.

We went to bed happy and extremely full.

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Glamping Reviews: El Capitan, Santa Barbara, CA

When I’m in the mood to escape on a California getaway, a glitzy resort on a bluff overlooking the beach is not what comes to mind. Instead I look for a setting where nature provides most of the entertainment and all of the relaxation. No, I don’t mean camping.  My solution is a glamping experience at El Capitan Canyon resort near Santa Barbara.

I visited the eco-friendly property on a sunny October weekend when the weather was perfect for hiking the canyon, biking on one of El Capitan’s complimentary beach cruiser bikes or joining an adventure company’s Pacific Ocean kayaking excursion. Children were back in school, which meant I had the peaceful spot 20 miles north of Santa Barbara all to myself—except for a couple of other smart boomer travelers who know that traveling in the shoulder season is the way to escape the crowds.

Boomer travel tip: If you don’t mind the crowds, grooving to one of the Saturday summer concerts (free for overnight guests) is a fun way to rock out in nature. Of course you’d want to start the evening at the Canyon BBQ (extra fee).

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Glamping options at El Capitan Canyon include cabins, luxury tents and yurts. For this visit, I chose one of the cedar cabins that sit in a meadow that’s fringed with oak and sycamore trees. At night, I slept with the windows cracked open dreaming to the accompaniment of croaking frogs and the gurgling waters of Capitan Creek. Equipped with a front porch for relaxing, a wood burning stove for warming up the October chill (should have closed those windows) and a kitchenette with an all-important coffee maker, the cabin had everything that I needed for a relaxing getaway.

In the mornings, I sat on the front porch with a hot cup of coffee watching the wildlife walk by. At night, I returned to the same comfy spot to gaze at the stars. In between, a world of adventures waited for me to say yes. I couldn’t resist the lure of a first-time ocean kayaking experience at Refugio State Park with Santa Barbara Adventure Company. The experience included a guide, instructions, waterproof gear and kayaks. All I had to provide was the courage to try something new.

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After paddling in the Pacific for an hour or so, lunch on the deck at El Capitan’s Canyon Market and Deli seemed extra tasty. I fueled up on a BBQ chicken salad with organic greens from the canyon’s garden, before heading to my favorite chair on the cabin’s porch for reading and, yes, I admit it, a nap. Doesn’t fun in nature make you sleepy?

It wouldn’t be a California getaway without wine tasting. On a drive through the Santa Rita Hills in Santa Barbara County—about an hour from El Capitan—I admired the rolling, grassy hills and vineyards where row after row of grapevines seemed to disappear into the horizon. Sanford Winery lured me into the tasting room with its particularly stunning location, vineyard tours and flights of wine tasting.

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After a sophisticating afternoon, I returned to El Capitan to cook dinner over the open firepit in front of my cabin.  Canyon Market and Deli’s “Cabin Service” provided food delivery as well as everything else that I needed for a campfire dinner, including the s’mores.

Later, I sat on the porch, glass of pinot noir from Sanford Winery in hand, listening to the frogs croak as the wind whispered through the canyon. Those folks at the ritzy resort on the bluff don’t know what they’re missing. I’ll choose glamping at El Capitan Canyon every time.

 

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First Night and Second Day at the Ranch at Rock Creek

The dinner the first night at the Ranch at Rock Creek started with a grilled romaine salad and lovely and smooth chestnut soup with Spanish sherry. I’m not sure I’ve ever tasted chestnuts in any other way than from a street vendor in New York City so it wasThe entree was a ribeye from the Great Northern Cattle Company served with wilted spinach and russet potato fries. These courses were served with wine pairings. I was unbelievably full but felt the need to try the dessert– drinkable dark chocolate served with vanilla shortbread cookies, hazelnuts and whipped cream.

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After a good night’s sleep in Cattail Cabin, when we all woke up the next morning everyone agreed to skip breakfast since we were still so full from last night’s dinner! My friend, Zan, did grab us some coffee from the morning coffee service in the bar. She picked it up after taking her dog, Sally, for her morning walk.

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The spring morning was very lovely with very pleasant weather. While Montana’s winter can sometimes last late in the year,  Zan did yoga in our cabin (the staff brought her a yoga mat from the gym) and we had a nice relaxing morning reading, working, and enjoying the views.

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Jeff from the front office took us on a property tour at noon and showed us some of the different types of guest accommodations. The cabins all have different layouts and setups, and the Ranch at Rock Creek is happy to work with guests if a cabin needs to be re-configured for guests (such as swapping out a king sized bed for two twin beds). I particularly liked Sara Jane’s Cottage, which can house 6 people (with a maxium of 10) and features bunk bed. A family with kids would love this cabin, and Sara Jane’s is the where actress Kate Bosworth’s glam squad stayed when she got married here at the Ranch last year). One of the most unique options is The Loft, which is part of a renovated historic 19th Century barn. The Loft has an exceptionally glamorous bathtub which feels particularly whimsical in a barn.

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The Ranch at Rock Creek has two year round under canvas options: Trapper, which is a hybrid of sorts with a walled kitchen and tented bedroom. It’s secluded and the top pick for honeymooners and is decorated with fur pelts and vintage traps. We saw an eagle fly over the creek and quickly grabbed Sally. We’ve all seen too many YouTube videos of birds of prey snacking on dogs! Trapper also has a soaking tub on the deck and it’s located right along the creek. Sweet Grass is another hybrid tent/walled structure along the creek but features two master bedrooms and a killer deck, complete with a cedar soaking tub. Sweet Grass would be perfect for two couples glamping together.

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We stopped at the Rod & Gun club to discuss our afternoon plans of shooting sporting clays, and admired the various types of fly fishing rods and lures for sale in the shop.

Having worked up an appetite, we headed to the dining room for lunch. The lunch menu was the same as yesterday, but probably my favorite meal of the day. We tried the Soup and Sandwich (local organic tomato soup and a grilled cheese sandwich made with Jarlsberg cheese and housemade apple butter) and loved it. My husband ordered the Superfood Burger made with quinoa, brown rice, lentils, tofu and spinach. We all appreciated the healthy salad options at lunch but I’m not going to lie– they serve wildly delicious french fries too.

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For our afternoon’s entertainment, Theodore the sporting clays instructor picked us up and took us to the sporting clays range, which was a bit of a drive and located far away from any tented to protect from weather. Theodore was a great instructor and gave us a good safety lecture and then got us suited up in protective eyewear and ear protection. Theodore insisted the key to the game of sporting clays is to relax. I was first up and realized that the proper stance and a relaxed attitude increased the number of clays I hit. Next up was Zan, who had no experience with sporting clays. Theodore’s instruction and tips had her hitting pigeons in no time. While I enjoyed my time at the sporting clays range, I’m not all that comfortable around firearms, and was happy to stop once I felt I had gotten the hang of it. My husband, Jeff, spend the most time shooting. The wind picked up a bit which made it a bit tricky, but overall he did great and shot with 3 different types of rifles. Theodore drove us back to Cattail Cabin where we opened another bottle of the Ranch at Rock Creek Syrah.

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After catching up on email and chilling out for a bit, we headed to the bar where there was a very nice hors d’oeuvre spread with bread, hummus, olives and a variety of salumi (including buffalo summer sausage). It was all very tasty and filling… and we considered skipping dinner, but after reading the menu, felt we needed to try it. First up was an organic red leaf lettuce salad with a tangy cabernet vinaigrette, pine nuts, and dry jack crouton. The second course was a George’s Bank Sea Scallop served with avocado mousse, tomatoes, potatoes and a red onion maple and bacon relish. Since I had informed the ranch about my allergy to scallops when I sent in my preferences card, they had prepared a shellfish-free version of this dish with salmon substituted. The entree was a braised bison chuck roast, similar in texture to a pot roast, served with puttanesca sauce, crispy eggplant, marjoram and parmigiano reggiano. I was surprised by how tender the the bison was, but the crispy eggplant chunks were the standout of the meal for me. Dessert was a lemon tar with blueberries and whipped cream.

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I’m not sure if I’ll have an appetite by breakfast tomorrow!