Archives for November 2016

Your Own Private Wilderness: Guided Luxury Camping

The Gros Ventre Wilderness Area is an unspoiled gem of Jackson Hole.  Not receiving the summer crowds like Yellowstone and Grand Teton National Parks, the Gros Ventre Wilderness Area is exceptionally beautiful. It is vast place filled with rugged mountains, quiet forests, babbling brooks, and lush wildflower meadows, and in my eyes, one of the truly special places in Wyoming.

The perfect place to cool off and enjoy a dip after a long hike.

The perfect place to cool off and enjoy a dip after a long hike.

There is no better way to experience “The GV” than by joining us for a horseback pack trip and guided hiking adventure at our luxury backcountry camp. Our 2 night trips give you an opportunity to see parts of the country seldom seen by other visitors.

“And this, our life exempt from public haunt, finds tongues in trees, books in running brooks, sermons in stones, and good in everything.”

-William Shakespeare

Getting away from all of the noise of everyday life, and spending some quality time in the woods, is incredibly invigorating and clarifying.  Rarely do we have the time, space, and state of mind to appreciate the natural world, but it is such a worthwhile exercise.  I believe this is what Shakespeare is getting at with these words. Being able to have this experience in private and intimate setting allows you to fully engage with Mother Nature.

OUr talented guides will take excellent care of you as you explore Mother Nature's pristine surrounds

Our talented guides will take excellent care of you as you explore Mother Nature’s pristine surroundings

The Wilderness awaits you at our backcountry camp.  There is plenty to explore:  hidden waterfalls, mountaintop vistas, and gin-clear alpine lakes.  There are meadows that seem straight out of “The Sound of Music”, and even an historic abandoned trapper’s cabin…

Who said that a wilderness pack trip has to be like “The Revenant” or “Into The Wild” style?  Our guests rave that this is more Glamping than camping!  At our backcountry camp, we like the idea of coming back from an afternoon adventure to a comfortable seat next to a crackling fire, with a delicious warm meal and maybe even a cold beer or two (our “Creek Cooler” right next to camp stays at a consistent 45 degrees).  After a full day, sleep well in your soft bed, knowing that hot coffee or tea is coming your way, delivered to your tent in the morning.

Roughing it in the Wilderness just got a whole lot easier.

Roughing it in the Wilderness just got a whole lot easier.




Does a luxury camping vacation sound right for you?  Visit our Backcountry Trips  page to learn more, and visit our Rates page to book today!




Incorporating Patagonia roots into Guest Ranch cuisine

The Beauty of Chimichurri

Eighteen years ago I boarded a plane heading south for Argentina to guide fly fishing in Tierra del Fuego. I had little knowledge of the country, its system of government, geographical boundaries, or economy. What I did know, was that Argentina is famous for towering peaks, vast deserts, bountiful cropland, large trout, and of course it’s beef! The allure of guiding fly fishing in Patagonia took control of me, and for the next 13 seasons, Shelby and I loaded up in the fall and flew south for the winter. We moved around a little, working several seasons in Chile, and then permanently settling in the less wet, but often more windy side of the Andes, Argentina.

The culture was intoxicating. Everyone happy to hug one another, share the same bombilla (straw) while drinking Mate, share a beer, but most importantly, sit down and share an Asado. Asado is the Spanish equivalent of the English word Barbecue, but in South America, going to an Asado takes on almost more of a mystique than that of going to a barbecue. Maybe it was because it was all new; The smell of the smoke from the Patagonia beech wood while you eat a chori-pan (chorizo sausage and baguette) while sipping another glass of Malbec while you wait for the Bife de Chorizo to cook so slowly on the parilla (grill) that you almost lose interest in it. Then, like every good barbecue, there’s the sauce, called Chimichurri in Argentina. Chimichurri, is the all purpose, tastes amazing on everything, pretty healthy, easy to make, star of the Argentine asado! I could rant all day about what it takes to cook a beautiful steak, but the truth is, this sauce will make almost anything taste good.

I have always wanted to bring the cuisine of Patagonia back to Wyoming with we. Chimichurri now frequently accompanies our steaks at Flat Creek Ranch. Guests often rave about the flavor this simple sauce has. It’s simple to make, and I hope you enjoy this recipe from the book “Siete Fuegos” by Francis Mallmann.


Seven Fires cookbook focuses on the culture and cuisine of Argentina

Francis Mallmann’s Chimichurri

1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil

Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks