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Mealtime is always memorable at the Red Reflet Ranch. Breakfast is typically spent in your chalet, stocked with food and beverages prior to your arrival, making breakfast in bed a fun way to start your day!

Depending on your daily activities schedule, lunches can take place at a variety of locations around the ranch.

One of our long-standing family traditions is to share an evening meal together. Red Reflet guests are invited to participate in this special pastime. Ranch dinners begin around 7:00pm in the Main lodge and are tailored to meet our guest’s desires and preferences. On most nights, you will dine with the owners and other guests, however, there are several other options, such as dinner at the Mountain Cabin, cowboy-style barbeque at our outdoor Cantina and even private dinners in the chalet upon request, and based on availability.

Every meal is guaranteed to be delicious, healthful and unique. Every effort will be made to accommodate your special dietary allergies and needs, using our heart-healthy approach to fine dining.

We have an extensive wine cellar, a variety of beers, cold drinks and a well-stocked bar. There is no extra charge for this amenity. (Please note that underage guests must comply with Wyoming Law.)

Road Kill Cantina – We make every effort to have a weekly, full-staff BBQ at the Cantina – ask us how the Cantina got its name! The menu is very similar to an old-style fare, Chuck Wagon to Cowboys moving the herd across the range. Come hungry and get ready for lots of great western food.  Expect some delectable surprises! Dress is Western casual, but since the Cantina is adjacent to the Cowboy Water Park, swimsuits are perfectly fine.

Head Chef Nate Singer

Nate Singer is a fifth-generation Wyomingite, born near Yellowstone Park. He grew up hunting, fishing, working on the farm, and eating off the land by necessity. His father is a butcher who runs a roadhouse, bar and restaurant called Cassie’s in their hometown of Cody, Wyoming.

Nate met Chef Hosea Rosenberg while attending Culinary School of the Rockies in Boulder, Colorado and has worked with Rosenberg for a decade. Nate served as Hosea’s chef de cuisine for several years when Blackbelly was born – at the time a high-end catering business. During this time, he worked multiple stages and attended accredited classes with noted butchers and charcuteries including Mark DeNittis and Brian Polcyn, learning the old-world art of meat preservation. After a stint back in Wyoming working with the family at Cassie’s, Nate moved to Maine where he helped open a local whole-animal butcher shop, MEat, utilizing whole animals that have been raised within 100 miles of the shop.

Nate returned to Boulder in January 2015 to open the small butchery inside Blackbelly Market, chef Hosea Rosenberg’s first brick-and-mortar restaurant. Just over a year later, he was instrumental in expanding to the space next door, opening Blackbelly Butcher shop. Here, Nate has a full team and ample kitchen space for whole animal butchery and charcuterie production. He features 100% Colorado Wagyu, Wyoming dry-aged certified country beef, sustainably raised local heritage pork, and Boulder County 100% grass-fed lamb and goat. House cured meats such as prosciutto and traditional fermented sausages are available, along with other homemade Blackbelly provisions.