This autumn, The Ritz-Carlton, Bachelor Gulch has teamed up with Bon Appétit magazine for a three-day celebration of food, wine and spirits during a Wild Game Weekend October 17-19, 2003.
Experts from the culinary world will lead guests in fun, interactive seminars and workshops that explore the bounty of the American West.
The Wild Game Weekend includes two nights accommodation, a wild game barbecue cooking class and welcome reception on Friday afternoon. A choice of two seminars which include either gourmet cooking classes or wine and spirits tasting seminars on Saturday, a four-course gourmet dinner with wine pairing, as well as horseback riding, fly fishing, skeet shooting or golf each morning including lunch. Nightly amenities also are provided. Cost for Wild Game Weekend is $1,898 based on double occupancy.
The weekend begins with a wild game barbecue cooking class hosted by Jack McDavid owner of Jack’s Firehouse in Philadelphia, Penn. and host of “Grillin and Chillin’” on the Food Network. He is known for serving ample portions of hearty, basic foods by weaving combinations of the finest naturally grown farm-fresh ingredients. As “Philadelphia’s most colorful restaurateur,” Chef McDavid is sure to entertain Wild Game Weekend guests with his good ‘ol boy attitude and southern charm.
The 237-room Ritz-Carlton, Bachelor Gulch provides a unique setting for a mountain retreat. The resort was inspired by the grand lodges of the west and captures the essence of the surrounding national forest. The year-round resort offers activities with skiing six months out of the year, preferred tee times at two 18-hole championships courses at the Red Sky Golf Club followed by unlimited summer adventures. The resort also includes the 21,000-square-foot Bachelor Gulch Spa with 19 treatment rooms and a co-ed, rock-lined grotto with lazy river hot tub.
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