Discover the most extraordinary haven nestled in the heart of the Sierra Gold Country, Greenhorn Creek Resort. A stones throw away from the old gold-mining town of Angels Camp is a modern Shangri-la featuring the best in golf, food, lodging, wine and spa treatments. Greenhorn Creek Resort, with its modern amenities, is in sharp contrast to old Angels Camp.  The best of both worlds awaits you!

We recently attended a prestigious Vintner’s Dinner at CAMPS Restaurant, the culinary hub of the resort. This dinner featured the Culinary Artistry of Executive Chef Robert Anderson and the fabulous wine creations of the world renowned Rosenblum Cellars.

CAMPS’ Vintner dinners offer up a terrific opportunity for a weekday wine and dine getaway.  They call it the Forty Drinks and Forty Winks package.  With this package, you can enjoy the Vintner Dinner and spend the night in one of the impressive cottages at Greenhorn Creek Resort for about $125 per person. Without an overnight stay, this Vintners Dinner was $80 per person.

Chef Robert Anderson C.E.C • Executive Chef
 
Chef Robert Anderson is a graduate of the Culinary Institute of America in Hyde Park, New York and has since earned the elite distinction of Certified Executive Chef from the American Culinary Federation. At Camps Restaurant, he calls his fare “Gold Country Cuisine”. He incorporates locally produced fresh ingredients where possible to augment his unique medley of flavors. His cuisine has a definite French influence. Bob utilizes lengthy marinating and slow cooking to meld the seasonings into his entrées.

We arrived at Angels Camp early and checked into our private cottage.  The cottages are well equipped, smartly furnished and make the guest feel at home. After a quick shopping trip to Angels Camp, we returned and enjoyed the pool and spa before dressing for dinner. Greenhorn Creek Resort is only a short drive from Lodi, Stockton or Sacramento, so an overnight stay is not mandatory for many valley dwellers but is a welcome opportunity.

Our evening began with a social hour and an array of h’ourderves including bacon- wrapped fig stuffed with bleu cheese; smoked trout with apple horseradish on crustine and tomato with pesto on polenta. Rosenblum provided a choice of two varietals to enjoy with the h’ourderves:  2001 Viognier, Rodney’s Vineyard and 2001 Marsanne, Dry Creek Vineyard. We enjoy white wine and we agreed that the Viognier is the nectar of the gods!

The time had come to be seated for dinner to partake of more creations of the renowned Chef Bob.  Joining our party for dinner was Lacey Mason, Marketing & Membership Director of Greenhorn Creek Resort.  She, like the entire staff, was very gracious and accommodating.  Our second course was angel pasta with fresh mussels flown in from British Columbia served in fresh herb froth.  It was very flavorful and went well with the Rosenblum 2002 Roussanne, Fess Parker Vineyard.  Our dinner was served with delightful Rosemary bread.

The next course featured Corn Fritters served with Confit of Duck, Prosciutto of Duck and Pate de Foie Gras (Goose Liver).  Chef Bob called this course Duck, Duck, Goose!  It was a tasty medley of poultry flavors.  The Rosenblum 2001 Syrah, Santa Barbara was an excellent complement as we enjoyed the gorgeous sunset.  The sun dipped into the west beneath the crown of the mountains illuminating purple mountain majesty as noted in song. A beauty and stillness covered the valley as dusk overcame the emerald hue of the golf course.

The fourth course was a mixed grill of lamb, pork and elk accompanied with crisp tat (soy beans), carrots and salt-roasted fingerling potatoes.  The lamb was marinated in rosemary and garlic for three days.  Chef Bob cooks his meat very slowly to lock in the flavor. The reduction sauce really enhances the natural essence of the meats.

On to dessert!  If you enjoy cheese, you’d love the Mascarpone and Chevre cheesecake with Quince garnished with a poached pear.  The complimentary wine was the 2001 Late Harvest Viogner, Ripkin Ranch.  It had a delightful apricot/stone fruit flavor that bonded well with the cheesecake.

It was truly an evening of excellent food, excellent wines, and good friends.  The staff at CAMPS is top notch!

As we left at the end of the evening, we were certainly glad we had arranged to stay in one of the Cottages at Greenhorn Creek Resort.  It was great to mellow out on a comfortable couch in front of a calming fireplace before retiring for the night.

The next morning we were able to postpone our obligations at home long enough to meet Lacey for breakfast at the Patio Grille.  The grille is downstairs from CAMPS (at the first tee) and serves a variety of breakfast and lunch items and hot and cold beverages.  Also joining us were Sherri Smith, Manager of Operations and Mike White, Golf Pro at Greenhorn Creek Golf Course. The course is an 18-hole championship course redesigned by Robert Trent Jones II and is located on an old ranch site that predates the gold rush. Mike took us on a tour of the course and it is spectacular! There is a redesigned driving range and fully equipped golf shop. Greenhorn Creek represents the gold country’s premier golf experience.

Greenhorn Creek Resort has facilities for conferences and events. There are numerous golf tournaments held here every year. Food, drink, accommodations, spa and golf—they have it all! The beauty and serenity of Greenhorn Creek Resort gave us a feeling of being in another world. There is an extensive website at www.greenhorncreek.com that describes it all in detail.  Greenhorn Creek Resort really does offer the best of both worlds.

CAMPS restaurant at Greenhorn Creek Resort is open 5:30 P.M. to 9 P.M. Wednesday to Sunday for dinner. Saturday and Sunday there is a weekend brunch from 10 A.M. to 2 P.M. with a variety of breakfast and lunch entrées. There are limited food selections at the Bistro bar Wed.-Sun. 2 P.M. to 9 P.M.  Call 209-736-8181 for reservations or information about upcoming Vintners dinners visit www.greenhorncreek.com/dining for more information.