The Lodge & Spa at Brush Creek Ranch is welcoming guests for the 2022 season with six new lodge accommodations, one new luxury cabin, and a revamped spa and wellness center. Additionally, a range of culinary and wellness experiences are also on offer this summer.
At Trailhead Lodge, the spa has been expanded with four new treatment rooms, including a couples’ treatment room and a facial suite, besides a new steam shower and a sauna. The spa menu has been updated to reflect Wyoming’s heritage, with Native American-inspired tools and rituals.
The fitness center has also been relocated and expanded. There is a new yoga and stretching studio, besides new cardio and strength equipment, including Pelotons. Wellness offerings include goat yoga, sound bathing, tea ceremonies and fresh pressed juices sourced from Brush Creek Ranch’s onsite Greenhouse.
Brush Creek Ranch has added six new king guestrooms—including one suite—to the ground floor of the Lodge. These new rooms have private patios.
The new three-bedroom, three-bath Blacksmith Cabin Residence has vaulted timber ceilings and leather seating. The living room has a fireplace and a wet bar. The barn doors open onto a deck with views of the Ranch’s iconic rock formation.
A range of events will take place at Brush Creek Ranch this year. The Ranch’s annual "July 4th Independence Week Celebration" will be held from June 29-July 5. Other events include "Mental Fitness Weekend with Dr. Drew Ramsey" (June 23-26); "Wagyu and Wine Tasting with The Debate" (June 30); "Winemaker Weekend: Mike Dunn of Dunn Vineyards" (July 7-10); "Chef Swap at Magee Homestead: Chef Nathan Rich of Twin Farms with Graham Gaspard of Black River Caviar" (July 14-17); "Winemaker Weekend: Todd Anderson of Ghost Horse Vineyards" (July 21-24); "Winemaker Weekend: Chris Carpenter of Lokoya" (August 4-7); "Sarah Wragge Wellness Weekend" (August 18-21); and "Krug & Netjets Champagne Journey" (October 8-11).
Throughout the summer, guests will have exclusive access to The Farm at Brush Creek, an immersive culinary experience focused on seed-to-table dining that features food, beverage and events, including Cheyenne Club restaurant. Guests can participate in a behind-the-scenes full-day epicurean experience; planting and harvesting in the 24,000-square-foot organic Greenhouse; baking, grilling, healthy eating and pasta making; barrel tastings in the Distillery; mixology classes and tastings in the Spirits Vault; goat yoga and cheese making; and wine cellar tours and tastings.
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