Information from Paradise Guest Ranch needs to be shared–so here it is:
When guests hear the dinner bell ring for mealtime at Paradise Guest Ranch in Buffalo, Wyoming, they know it’s time to enjoy some hearty cowboy cooking with gourmet flair. Meals are served at the dining hall at the heart of the ranch, and guests make new friends at long, communal tables.
“We go beyond the expected dude ranch food,” says owner Clay Miller. “Everything is made in the ranch kitchen with a western flair. Guests can literally experience a different cowboy dish at every meal.”
Breakfast is served from 7:30 to 9 a.m., with a plentiful buffet spread of fresh fruit, juice, cereal, oatmeal and yogurt. Guests can also order off the hot breakfast menu (from 7:30 to 8:30 a.m.), which includes pancakes, French toast, eggs, bacon and sausage, as well as a daily special, which might be biscuits and gravy, eggs benedict or chocolate-chip pancakes.
Lunch is buffet style and served at noon. Salad and sandwich fixings are available, as well as daily hot entrees, such as blackened chicken breasts, hickory grilled burgers, pork and veggie stir fry, pizza, taco bar and pasta. Lunchtime sweets include peanut butter cookies, lemon bars, homemade granola bars and bread pudding.
Dinner is served at 7 p.m., with main dishes plated individually and accompaniments on the table, passed around family style. Delectable entrees served regularly at the ranch include herb-roasted prime rib with roasted red potatoes and citrus green beans; grilled pork chops with balsamic-marinated black-eyed peas and Southwest cornbread; Cajun shrimp kabobs with bacon and cheddar polenta and oven-roasted asparagus; and BBQ ribs with charred corn on the cob and slow-roasted baked beans . Save room for dessert: New York cheesecake with berry sauce, homemade apple dumplings with ice cream and cinnamon sauce, homemade carrot cake with cream cheese frosting.
Childrens’ dinners: On Tuesdays and Wednesdays, the kids are served an optional early children’s meal at 6 p.m. Food is geared toward picky palates, and the meal is supervised by activities staff, who then play with the children until 8:15 p.m., allowing mom and dad to enjoy a kid-free meal themselves.
Special dinner events: Typically, an outdoor Cookout on the Hill takes place on Monday night, where everyone gathers for an al fresco meal, followed by a sing-a-long around the bonfire. A grownup Gourmet Night takes place Thursday night (when the kids are at their campouts) with hors d’ouevres and special dinner menu followed by western music and dancing. The whole family rides horses to a special site for a Chuckwagon Dinner on Friday night (a mule team and wagon transport little buckaroos and those who are not able to ride a horse to dinner).
Wine, beer & cocktails: A full bar is available at the French Creek Saloon; alcoholic drinks cost extra. A selection of bottled wines and beers may also be pre-ordered and are delivered to guest cabins upon request.
For specific details on a week-long stay, special itineraries, and photos, visit www.paradiseranch.com. Call 307-684-7876 or email fun@paradiseranch.com for reservations.
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Maralyn D. Hill, President
International Food, Wine & Travel Writers Association
Books By Hills
Success, Your Path to a Successful Book, Our Love Affairs with Food & Travel, Cooking Secrets the Why and How, and Winner and Final Chairman.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
