Articles
Cowboy Chef Lenny McNab
Chuck Wagon cook Chef Lenny McNab brings more than 20 years of culinary expertise to his role as executive chef at the Kessler Canyon guest ranch in western Colorado. At…
READ MORE
Coffee Crusted Lamb Chop with Truffle Mashed Potatoes
Chef Lenny McNab Kessler Canyon Guest Ranch Coffee Crusted Lamb Chop Ingredients for the Coffee Crust
1 cup of Starbucks Verona coffee (ground fine) 1 cup of light brown sugar 1/2…
READ MORE
Coffee Crusted Cowboy Steaks with Truffle Mashed Potatoes
Chef Lenny McNab Kessler Canyon Guest Ranch Serve with Truffle Mashed Potatoes & Grilled Asparagus Coffee Crusted Cowboy Steaks Ingredients
2 26-ounce steaks (Chef prefers bone-in ribeye) Garlic-herb marinade for the…
READ MORE
Filet of Elk En Croute
Author: Fred Minnick Chef Lenny McNab Kessler Canyon Guest Ranch Filet of Elk Ingredients
2 5-ounce center cut elk filet mignons 1 tablespoon garlic, minced 1 tablespoon chopped fresh thyme 1/2…
READ MORE
Venison Short Loin Filet with Tomato Basil Butter Sauce
Chef Tim Creehan Cuvee Bistro Serves 4 For Pheasant and Red Cabbage: Ingredients
2 pheasants, dressed 2 pounds red cabbage, rinsed and finely shredded 2 medium onions, peeled and thinly sliced…
READ MORE
Pheasant on Red Cabbage and Cranberries with Roasted Vegetables and Wilted Spinach
Chef Tim Creehan Cuvee Bistro Serves 4 For Pheasant and Red Cabbage: Ingredients
2 pheasants, dressed 2 pounds red cabbage, rinsed and finely shredded 2 medium onions, peeled and thinly sliced…
READ MORE
Destined For Great Dining
Tim Creehan has risen to culinary heights in Destin, Fla., but the home of the beautiful white beaches isn’t where he started. The award-winning chef was born in Hartford, Conn…
READ MORE