Dining
The Victory Gardens of World War II provided for sustenance in the face of adversity. These days our battle is more against preservatives and large carbon footprints created by shipping food long distances. At The High Lonesome Ranch we’re doing our part to provide guests with the highest quality of produce and meats. There are few middlemen who have their hand in our fare, and our meats and produce are local. In many instances, they are raised and grown a short walk from our kitchen. Some of the finest lambs and hogs are raised and often bought from neighboring 4H or FFA kids.
Our climate and soil are perfect for raising apricots, apples, peaches, pears, and plums. Vegetables include corn, peppers, lettuces, cucumbers, several varieties of squash, beans, peas, carrots, radishes, pumpkins and onions. Eggs are laid by our chickens and our High Lonesome signature Black Angus beef graces our menu when the timing and aging process is complete.
The proof is in the pudding, literally. Freshness is our motto and you can taste the difference.
Contemporary Western Cuisine
Executive Chef, Jordan Asher
With so many activities at The High Lonesome Ranch, you’ll be sure to work up an appetite. When you’ve concluded your daily horseback riding, hiking, or fly-fishing sorties you’ll be very pleased to meet our Executive Chef, Jordan Asher.
Jordan brings experience from the Houston culinary scene to the ranch. He began his restaurant career working from the front of the house to every part of the kitchen for a renowned Houston restaurateur, so Jordan has done it all. It comes as no surprise that he graduated with a BA in Culinary Arts. Just out of school he was sought after and offered a position at Houston’s prestigious Briar Club.
An entrepreneur by nature, he later launched his own catering company, A Time to Dine. Soon enough, opportunity knocked again and he became a Sous Chef and Wine Steward at Charles Clarks’ IBEZA. Foodies will recognize Clark from television’s Iron Chef series. Jordan is a key figure in the ranch’s Modern Victory Garden and beef curing and aging processes.
Asher views cooking as an expression of one’s creativity. “Food makes people happy,” he said, “and if you experiment with combination, which is the root of fusion, you will find amazing flavors that you never thought existed. I like to break traditions and mix European with Southwestern ingredients and tastes. I mix hot with cold, dense with airy, crispy with chewy, and spicy with refreshing. The end result is an appetizer, entrée, or dessert that absolutely burst with flavor and taste. I prefer not to discuss the meal in advance,” he said. “I’d rather review the ingredients after my guests have had the experience. Then they can truly appreciate the intensity of the diversity.”
When he is not experimenting in the kitchen, you can find Jordan hiking, mountain biking, fly fishing, or shooting with his camera.
Aunt Linda
Linda Sue Doden, inspired by the flavors of her culinary beginnings in Louisiana, brings 30 years of palate pleasing to the ranch. From her wedding cake business in Aspen to some great Colorado restaurants to creating everyone’s favorite mouth-watering dishes at the ranch for the past 14 years, she has developed a great following! Aunt Linda and her staff serve scrumptious blueberry pancakes, homemade muffins, organic granola, breads and pastries, all made from scratch. Her strong southern influences were inspired by her Louisiana roots and a very special teacher to whom she says she owes it all – her mother-in-law.
