A James Beard House debut, a new award for its legendary wine cellar and a landmark Thanksgiving celebration are on the menu this fall at Montana's Triple Creek Ranch, a Relais & Châteaux property that offers rustic elegance and extraordinary culinary experiences.

Triple Creek Ranch at James Beard House in New York

Executive chef Jacob Leatherman of Triple Creek Ranch takes center stage in New York when he cooks at The James Beard House on November 21. His extraordinary menu, created for the occasion, reflects his devotion to the American larder and hints at what he'll be serving at Triple Creek Ranch this winter. Leatherman's dishes include aspen smoked sturgeon served with bison, Meyer lemon vinaigrette, organic caviar, roasted shallot crème fraiche, and strawberries; grilled lobster with Peruvian white bean puree, mushroom curry, crispy salsify; and roasted antelope loin with sexy brie grits, poblano and quince salad, and hubbard squash broth. Triple Creek Ranch's sommelier, Jeremy White, has chosen wines from Chappellet, Merry Edwards, Et Fille, Pepper Bridge, Navarro, and Domaine Huet to serve with the meal.

 Triple Creek Ranch's 9th Wine Spectator Award & Wine Events

Triple Creek Ranch recently won its ninth Wine Spectator Award, which was also its second "Best of" Award. The cellar is overseen by sommelier Jeremy White, who also organizes Triple Creek's popular spring Wine Events. Starting afresh in May 2014, the next series of wine weekends will be hosted by such top producers as Chappellet, Merry Edwards, Failla, Et Fille, and Penner-Ash.

 Thanksgiving Celebration at Triple Creek Ranch

Chef Leatherman will offer a fresh take on Thanksgiving this year when Triple Creek Ranch opens for its first-ever Thanksgiving Celebration, from November 25 to December 2. The Thanksgiving Day meal begins with cocktails at the home of Triple Creek Ranch's owners Barbara and Craig Barrett, who will give a private tour of their museum-worthy Western Art collection. Dinner follows at Triple Creek's restaurant, with starters that include chestnut soup topped with a dollop of spiced crème fraîche and seared rainbow trout served with lobster grits, port sauce and Swiss chard. The main courses include grilled bison rib eye steaks and Alaskan halibut accompanied by rye pasta, Chanterelle mushrooms, edamame, Meyer lemon emulsion, and fresh tarragon. Sommelier Jeremy White's wine choices include a 2009 Chappellet Signature Cabernet Sauvignon from Napa Valley, a 2011 Et Fille Heredity Pinot Noir from Oregon's Willamette Valley and a 2010 Merry Edwards Sauvignon Blanc from Russian River Valley.


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