Join us for Cooking Class at the Red Reflet Ranch
A great idea for:
• Mother and Daughter Outing.
• A fun date for couples.
• Evening of fun and camaraderie for a group of friends.
• Come by yourself and meet new people.
• Husbands – THIS is what your wife wants for Christmas!!
Includes instruction from Executive Chef Tracy Lohr, hands on learning in the Ranch Lodge kitchen, followed by a relaxing dinner and wine pairing in our elegant dining room.
$50 per person per class (tax and gratuity included).
“Sushi” – Feb 20
“California Dreamin” – Feb 23
“Argentinian” – Feb 27
“Pizza & Pub” – Mar 6
Space is limited and reservations are required.
Reservations are secured with a prepayment. To place reservations go to:
or call us at 307.366.2340.
Host Ryan Van Duzer
joins the cowboys of Wyoming’s Red Reflet Ranch
on a real cattle drive, which is harder than it looks. Afterward, Ryan unwinds in the ranch’s giant open-air dining room and takes in the stunning views.
Ryan Van Duzer, host of Men’s Journal.
Ryan joins Clay, Harry and the crew on a cattle drive.
After work, Clay and the Roping Team get some practice in. Go get ‘em Mason & Clay!!
Cowboy John readies the rope.
View of the ranch from the lodge deck.
We welcome your visit.
The Ranch Lodge is open for dinner. Experience the warm hospitality, beautiful
landscape and delectable cuisine.
Enjoy a unique mulit-course dining experience prepared by Executive Chef Tracy Lohr.
Come early for a coctail and sit by the crackling fire while you enjoy the sunset on the magnificent red rims. The bar will be open 30 minutes prior to your seating.
$40 plus tax and gratuity per person. By reservation only on select evenings.
January 18, 26
February 1, 23
March 1, 15, 23
Seating times vary.
You may secure your reservation by visiting this link or by calling us at (307)366-2340.
Join us this New Years Eve at the Red Reflet Ranch! This will be an evening of fabulous entertainment provided by the Jazz Band from Northwest College, a phenominal multi-course dinner, and fun activites all enjoyed in the elegant and festive Lodge at the Red Reflet Ranch. We’d love to see you!
Here are the details.
December 31, 6PM.
Join us for a Taste of Food through the decades, set to the ambiance of the Northwest College Jazz Band.
Wager your luck at the poker tables for a chance to win prizes, or challenge your vocabulary and spelling to a game of Bananagrams!
Your reservation enters you into a drawing to win a dance with a Surprise Celebrity Guest from Dancing with the Stars.
A portion of the proceeds benefits National Association for Music Education.
Appetizers and Bar open at 6PM. Dinner at 7PM. Champagne toast to the New Year at 10PM.
$100 per person includes multi-course dinner, champagne toast, tax and gratuity (beverages extra).
Secure your reservation by completing the online form or by calling us at (307)366-2340.
To access online reservations go to:
Red Reflet Ranch owner Bob Kaplan embarked on a sheep hunt this Fall in Wyoming. The Ranch’s Horse Operation manager Clay Trollinger accompanied Bob as a hunting guide. The hunt took them to the Absaroka Mountain Range – Bighorn sheep area 3, southwest of Cody, Wyoming. Bob commented, “Clay was an excellent guide. We hunted for 11 days and spent 13 nights camping. Clay spent an additional 10 nights searching the area and resourcing with his friends who are outfitters. We had 3 different camps and encounters with 4 bears until we could find some rams! Though the big one got away, this one is quite good. We are enjoying ram chops.” Bob thoroughly enjoyed this rare opportunity to hunt Bighorn Sheep.
View from the camp at 11,000 feet.
Ride to top of the mountain in the far distance!
Ride through river bottom before undertaking a 23 degree slope to the Camp.
Bob, Clay and the ram that did not get away!
Butternut Squash Soup
We asked Executive Chef Tracy Lohr of the Red Reflet Ranch to share a recipe that incorporates seasonal ingredients. Butternut Squash Soup utilizes vegetables that are being harvested from backyard gardens today. It is a cozy comfort food recipe that is sure to tempt any palate. Tracy adds, “This is one of my favorite and most versatile recipes. It is wonderful on a chilly day with some warm naan bread (available at Blair’s Grocery) or fluffy white rolls. It can just as easily be used as a component to a broader, more complex meal.”
Butternut Squash Soup with kabobs
Chef Tracy Lohr prepares dinner for guests at the Red Reflet Ranch.
Butternut Squash Soup
2 tablespoons butter or oil
½ cup finely diced onions
2 tablespoons chopped garlic
1 cup white wine (optional)
4 cups butternut squash, peeled and cubed (approximately 1 squash)
6 cups chicken or vegetable stock (I prefer chicken)
If you are not using wine, add 1 tablespoon lemon juice to your stock
1/3 cup grated parmesan cheese (save some for garnish)
1 cup milk or half-and-half cream, use more or less depending on how creamy you want the soup.
salt and pepper to taste
- Indian spices, curry, lemongrass – to be added in first stage with garlic and onions
- Sage, lemon zest, parsley, roasted garlic, roasted pepper, sundried tomato – to be added at blending stage
- Sautéed mushrooms, lemon pepper shrimp, kabobs etc. – to be added at the end
- Over medium heat, in a heavy bottomed pot, sauté onions and garlic in butter until onions are translucent and soft. Deglaze with wine and let cook down until reduced by half. This cooks all of the alcohol out and leaves the complexity of the wine in.
- Add squash and stir to coat. Let cook about 5 minutes. Slowly add stock, stirring to release all of the fond (the goodness cooked on to the bottom of the pan). The stock needs to cover the squash by about 1/2 inch.
- Let cook for 35 minutes, stirring occasionally until squash is soft and cooked through. Taste the squash and adjust as necessary with salt and pepper.
- Blend the squash. Using an immersion blender is best and easiest but a food processor works well. Add milk or half-and-half, cheese and optional additions you want incorporated.
- Garnish. Garnishes tie the soup together. For example, if you added roasted red pepper, save a few small, pretty pieces to sprinkle on top.
NOTE – this soup freezes very well. After blending, before cheese or milk is added, pull some out, let cool and freeze in a freezer quart size bag. When you reheat, add milk and cheese as well as any other ingredients you like.
Please join Tracy Lohr for an enlightening cooking class, wine pairing and dinner at the Red Reflet Ranch. Classes will be offered this winter. Stay tuned for details.
When you take a vacation at the Red Reflet Ranch you get a diversity of activities, people, enjoyments and our own personal favorite climates. Guests are always blown away by how a couple thousand feet in elevation drastically alters climate and scenery.
The ranch has three climates, deserty sage brush with cactus, tumble weeds, prairie dogs and rattle snakes which is found primary around the Red Reflet airport. Then there are the sprawling red plateaus that surround the Lodge and chalets, which features beautiful sandstone cliffs, junipers, dry grasses, deer and rabbits. And lastly there is the mountain which features large ponderosa pines, limestone boulders, aspen trees, marmots and elk.
The mountain is refreshingly 10-20 degrees cooler then the lower ranch at an elevation of 7000ft+. Situated amongst the pines and the large lush fields of grass and sage is the Mountain Cabin perched on a hill looking down into the mountain valley. The Mountain Cabin is a beautiful respite for trail riders, hikers and sightseers and where lunches and sunset dinners occur. Fit with three bedrooms, which can comfortably sleep 8, a sauna, a kitchen and running water, the Mountain Cabin makes a wonderful rest stop. Simply put, if a change of scenery is what you need, the Red Reflet Ranch has more then enough variety to accommodate.