I thought I would try something a bit different since I didn’t actually cook anything this weekend. Weston’s company had their annual Family Day, and this year, instead of just a couple of hours at a ranch somewhere in the Metroplex, they found a resort in Glen Rose, TX, called Rough Creek Lodge and Resort. The resort itself was massive. Only 2.5 hours southwest of DFW, sitting on 11,000 acres complete with cows, bison, horses, and a petting zoo with a donkey and goats. There were an amazing assortment of activities to participate in, and Weston and I chose to ride ATVs, he played paintball, I had a pedicure, and we both attended a cooking class with Chef Gerard Thompson. It was honestly one of the highlights of the trip.
Chef Gerard Thompson has been at the Rough Creek Lodge for the past 12 years, after working all over the world, but most recently in San Ysidro Ranch, CA, where the concept of “grits” was apprently foreign to the locals.
Chef Thompson specializes in rustic American and wild game cuisine, and has been nationally rated highly by Zagat, Bon Appetite, Gourmet, and Food & Wine. He created and shared a meal with us that was delicious, down home, and something that any home cook can easily make. I’ll post the recipes in additional blog posts, but he started with a Goat Cheese Macaroni with Pear Tomatoes and Asparagus utilizing orecchiette pasta, moved onto an Ancho Chile Barbequed Pork Tenderloin with Poblano Smoked Cheddar Grits, and finally with a tantalizing Warm Plum Tart. Thankfully, Weston and I skipped lunch, and I ate every bit of our tasting menu. It was delicious!
There were about 26 of us who had signed up for the demonstration, so this gives a better view of how large the entire demonstration area is. He was cooking right in front of the pass, and his sous chefs were constantly asked to provide various items throughout the hour. A whisk here. A Staub cast iron serving dish there.
Our room had a fantastic view of the sunset. Our little balcony was kind of all alone on the west side of the building, but the entire room had a corner full of windows. It would have been very relaxing had it not been hotter than the surface of the sun all weekend.
On the first night we were there, there was a fire in this pit and people were roasting marshmallows. W and I were having dinner at the Resort’s restaurant, so we skipped the incredibly hot activity in favour of a game of Texas Hold ‘Em at one of Weston’s co-worker’s rented cabin. A much better option, and we saw deer feeding in the backyard of the cabin both nights.
We were able to get into the Chef’s personal garden. What a view from a greenhouse! Weston was envious.
Finally, Weston and I enjoying the bar on Saturday night.