Chef for a Summer on a Wyoming Ranch, Wyoming Ranch Cuisine

I arrived two months ago to Flat Creek Ranch to create wonderful Ranch Cuisine.  This Wyoming ranch can easily be referred to as a place of serenity, peace and beauty.  I am wrapping up my final days here at Flat Creek Ranch with bittersweet emotions.  The image I had in my mind as I left my cozy spot in the Caribbean is nothing compared to the majestic beauty that is this little ranch tucked up under the protection of the Sleeping Indian mountain.

Some of the greatest qualities this Wyoming ranch has is the unparalleled amount of professionalism and the amazing service that is provided here by the young athletes, scholars, and world travelers that make up the staff at Flat Creek Ranch. I can only say that it has been my extreme pleasure to have worked with such incredible people, from management to housekeeping and everyone in between.

Creating Ranch Cuisine

I had the distinct honor to cook for groups of guests from New York to California; we have hosted guests from abroad, from the city and from the country.  The food really is undescribable, from French and Italian cuisine, to country gourmet.  I count myself fortunate to have worked with two chefs who have traveled the world, I have learned, I have taught, and I have tasted food that easily compares with some of the best restaurants in anywhere.

So as you cross that bridge that takes you up to the lodge, breathe in the quiet serenity, take in the picturesque beauty of the lake and the wildlife that call it home.  Feel the comforting welcome that comes from the crew as they welcome you into this summer home for them.  Bring your appetite because “the cook” is sure to have something amazing ready for your every meal that is sure to please your palate and satisfy your hunger.

I am sending out a huge Thank You to Trey and Shelby for bringing me on as the weekend Chef; I will cherish this experience for the rest of my life.

Sincerely,
Chef Tami
Puerto Rico/Oregon

Oven Roasted Salmon
4 6-8 oz center cut salmon filet
1 Tbsp fine smoked sea salt
1Tbsp fennel pollen
Fresh cracked black pepper
Line a baking sheet with tin foil, lay out salmon, skin side down, up to an hour before roasting, mix the smoked salt and the fennel pollen together. Sprinkle fennel pollen mixture on the top, lightly and evenly. Top with fresh ground pepper to taste.
Roast in oven 15-18 minutes.
Serve with herbed fingerling potatoes and grilled asparagus.