Nightly rate

Nightly rate (children)

Other

Nightly rate

Nightly rate (children)

Other

The Ranch at Rock Creek supports the local community.

Chef Drage believes in purchasing ingredients from local farmers and ranchers to support their hard work and dedication.

Type

Day 1: Guests greeted at the airport by staff members of The Ranch at Rock Creek for transfer to the Ranch. Upon arrival guests will check-in, offered light meal and beverages, the choice of a Jeep tour of the property or a visit to the Corral to be fitted for a horse and saddle. Cocktails and refreshments followed by Dinner and an Evening Horseback Ride including instruction for all.

Day 2: Breakfast, guest choice of Horseback Ride or Mountain Biking, Lunch in the Lodge, afternoon Fly Fishing, Sporting Clays and Archery, Cocktails and refreshments, Dinner in the Dining Room, followed by line dancing to tunes by a live band – “Cash for Junkers”.

Or: Breakfast, Guided tour of a local 19th Century Mining Town and Ghost Town followed by Lunch. The evening begins with Cocktails and refreshments, followed by a Dutch-Oven Dinner at our scenic location known as “Top of the World.”

Day 3: Breakfast, Interpretive Hike, Lunch in the Lodge, Guided tour to Sapphire Mining at Gem Mountain, and return to the Ranch for Cocktails and Dinner, afterwards Cowboy Poetry and Sing-a-Long with S’mores around the Campfire.

Or: Early a.m. Photo Safari, Breakfast, Paintball, Outdoor BBQ Lunch, late afternoon Archery, Fly Fishing and Sporting Clays, Cocktails and refreshments followed by Dinner, afterwards Music, Singing and Bowling in Silver Dollar Saloon.

Day 4: Horseback Ride to Outdoor Breakfast, Lunch at the Lodge, Afternoon Fly Fishing, Mountain Biking or hot air ballooning, followed by Cocktails and Dinner. Evening Hike and Star-Gazing.

Day 5: Breakfast, Relaxation, check-out and transfer to the airport.

Cooking has always been a big part of my life.  My first meals were simple, but I liked preparing dinner for the family.  I always looked up to both of my grandmothers who were great scratch cooks.  Dixie would put together huge dutch oven dinners in Logan Canyon for up to one hundred of her friends, I can almost smell the chicken crisping up now.  My Grandma Bobbie would take everything from Grandpa Paul’s garden and can it for a later meal.  I remember her apricot jam made from fruit off their trees as the best I ever had.  They both cooked seasonally and locally, that is how they had to do it back then and this is how I am going to do it now. 

I grew up in a cabin outside of Anchorage, AK in Rainbow Valley.  With no electricity my Mom would bake homemade raisin bread out of her Majestic wood burning oven.  After high school I spent one winter skiing in Colorado and working at the Butcher Block in Aspen.  It was my first job in the industry. Although I was just making sandwiches, I am sure there are a few skiers who still speak of those legendary lunches I put together in the winter of 95. I later attended the University of Montana and received a degree in environmental studies, which gave me wonderful insight into the importance of following your food from farm to table.

I enrolled into culinary school at the Scottsdale Culinary Institute in 2002.  Upon completion I found a job as a grill cook at Tarbell’s Restaurant, where after a year I became their Sous Chef.  I learned many things there, but none more important than the value of genuine customer service.  While I enjoyed my work in Arizona, I needed to move back North.  I headed back to Montana, which eventually led me to Granite County at The Ranch at Rock Creek.

I buy the majority of my products from local producers who have chosen to dedicate their lives to growing and raising the best. Out of respect for what they do I decided to dedicate my life to cooking and finishing what they started. I get excited to meet our producers because they have invested so much of themselves into their products that their enthusiasm is the real story about the food that is on the table. When I put together a meal I am creating an event for that specific occasion to showcase the farmer’s hard work. There is no need to over manipulate the food, rather accentuating the highlight flavors of the product is what I think is important. When you listen to people speak of food it is the simple things that they keep coming back to, and that is what inspires me. When you cook with passion from within with ingredients that are grown the same way your food has character. With purpose comes excellence and if that is what our pork guys strive for than that is what I too have to strive for.

There is undeniably proper technique in creating good food, because that is how you arrive at the best tasting product. I am not recreating food rather learning the best way to cook quality food. By way of technical discipline and local product I can express myself and the landscape of The Ranch at Rock Creek through great tasting food.

When people come to eat in Montana at The Ranch I want to further enhance their experience through food. From my point of view our guests are eating what they should be eating on a ranch in Montana. When the setting and the food come together that is an unbeatable combination.
 

Arts & Crafts

Activities

Games

Languages spoken

James E. Manley is Chairman, CEO and founder of Atlantic-Pacific Capital, Inc., which was established in January 1995.

Previously, Mr. Manley was a co-founder and Managing Director of Everest Capital Limited, a global investment advisory firm for a family of hedge funds. Prior to establishing Everest Capital Limited, he was a Vice President with Prudential Securities Capital Markets after starting his career in the High Yield Bond Department at Merrill Lynch & Co. Mr. Manley is a member of the board of directors of Wisdom Tree Investments and the University of Virginia Health Foundation. He holds a BS from Arizona State University.

With ranch since

Hing comes to The Ranch at Rock Creek from his previous tenure as general manager at The Ritz-Carlton Club, Aspen Highlands in Aspen, Colo. While overseeing this property, known for its world class luxury residences and superior service, Hing honed his skills for successfully managing upscale properties with high-end clientele. In this capacity, Hing was responsible for overseeing all aspects of management encompassing the 73 residences, a spa, a fitness center, food & beverage, finance and sales & marketing. Prior to this, Hing served for six years at The Ritz-Carlton, Bachelor Gulch in Avon, Colo. as hotel manager and director of finance. Additionally, Hing worked as director of finance for the Marriott Camelback Inn in Scottsdale, Ariz.

Types of fishing

The property boasts 4 1/2 miles of pristine tumbling wild trout water and is filled with one of the state’s highest fish counts and one of the few places you can catch 7 species of fish.

Elk, mule deer, white tail deer, bald & golden eagles, grouse, moose, big horn sheep and many small mammals and other birds

Complimentary tours of Philipsburg and the nearby Ghost Town - Granite.
 

Time from ranch

Ranch shuttle

Time from ranch

Ranch shuttle

Rental car

Time from ranch

Ranch shuttle