Dig into the history and excitement of this Colorado luxury guest ranch celebrating its centennial.
Snow still covers vast expanses of the C Lazy U Ranch. Trees dotting the landscape break up the white patches. But that is not going to stop the spring season from kicking off at this luxury ranch resort, which is celebrating its centennial this year.
Located in Granby, Colorado, C Lazy U, was established in 1919 when Gertrude McQueary and Aubrey Fenton “Jack” Smilie, married and combined their ranches to form what is now a premier guest ranch. The 8,500-acre property has remained in local hands since its establishment and dedication to giving guests one-of-a-kind experiences only the American can offer.
Early on the ranch has offered horseback riding, trout fishing, and hunting to its guests, and those activities continue to be part of the flagship fun. Hiking, zip-lining, cross-country skiing, shooting, snowmobiling, mountain biking and more, depending on the season, naturally, are also available. Yes, there’s a full-service spa too. But the dining and beverage programs, well, those are made for year-round enjoyment, and are but two of the ways C Lazy U is celebrating its centennial.
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C Lazy U has an exclusive cask of pre-Prohibition-style Leopold Bros. Cask Select Four-Year Straight Bourbon as the ranch’s 100-year whiskey.
The ranch will feature an exclusive tasting with Leopold Bros. master distiller Todd Leopold this spring and offer a lavish $100 anniversary co*cktail at the Main Lodge bar throughout the year. The $100 Manhattan Bougie Bootlegger features the ranch’s exclusive supply of newly-released Leopold Bros. Cask Select Four-Year Straight Bourbon, house-smoked and -brandied cherries, saffron bitters, Carpano Antica Formula Sweet Vermouth, and a gold leaf cube.
Prohibition-era co*cktail classes (the ranch was founded the year the 18th Amendment was ratified), specialty co*cktails like the aforementioned, spirit tastings, and more are also marked on the festivities calendar.
Executive Chef Dennis Kaniger oversees a culinary program serving delicious regional specialties, such as Rocky Mountain trout, aged beef, and rosemary rack of lamb. Elise Blann, the ranch’s Certified Level II sommelier pairs wine from the ranch’s Wine Spectator award-winning collection with meals on a nightly basis, to create an elegant, curated dining experience. Blann shared recommendations for summer wines last year.
There are resort packages (centennial and otherwsie) for guests, including the This C Lazy U Land Is Your Land and Trains, Horses & The Wild West, each offering their own experience of the American West. Give them a look-see here, perhaps while enjoying a recipe of two below, courtesy of C Lazy U.
Cream Of Carrot Soup
(Makes 1 quart)
1 tablespoon canola oil
1 pound carrots, peeled and chopped
½ cup chopped sweet onion
2 cloves garlic
¼ cup brandy
¼ cup Kahlúa
5 cups chicken or vegetable stock
2 tablespoons fresh sage leaves (do not chop)
½ cup heavy cream*
Heat oil in soup pot, add carrots, onions, and garlic and sauté until onions are translucent. Add brandy, Kahlúa, stock, and sage, and simmer for 3 minutes. Remove and discard sage. Purée soup in very small batches, stir in cream, and serve.
* Milk may be substitute for heavy cream.
Baby Lettuce With Sherry Balsamic Vinaigrette
(Serves 4 – 6)
Vinaigrette
1 teaspoon finely minced shallot
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
¼ tablespoon salt
1/8 tablespoon freshly ground black pepper
¼ cup virgin olive oil
Combine all ingredients in a container that can be shaken well. Best to prepare at least 2 hours ahead of serving.
Salad
12 – 18 ounces mesclun mix or any of your favorite young leaves and herb mix
6 ounces (by weight) slivered almonds
8 – 10 strawberries, green leaves removed, quartered from tip to top
½ tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
Toss in a bowl and dress with sherry balsamic vinaigrette.
C Lazy U has an exclusive cask of pre-Prohibition-style Leopold Bros. Cask Select Four-Year Straight Bourbon as the ranch’s 100-year whiskey.
Poached Breast of Chicken with Citrus Garlic Sauce
(Serves 4)
2½ cups chicken stock
10 garlic cloves, sliced
1 tablespoon chopped fresh dill
3 tablespoons orange juice concentrate
4 grapefruit segments, membranes removed
4 boneless, skinless chicken breasts
1 red bell pepper, julienned, for garnish
For the sauce, place all ingredients in large sauté pan, bring to a boil, reduce heat to low, and simmer for 10 minutes.
Place chicken breast in sauté pan with sauce and poach covered on one side for about 4 – 5 minutes. Turn chicken over and poach covered for an additional 3 minutes or until done. Remove chicken breasts and keep warm.
Increase heat to the sauce on high and cook sauce for 4 minutes or until it thickens. Reserve but keep warm. Strain, reserving sauce. Place chicken or individual plates, top with sauce, and garnish with bell peppers.
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For more information on the C Lazy U Ranch and to make reservations, visit the resort’s website.
Photography: Courtesy C Lazy U Ranch
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