BBR opens new culinary chapter

The Lodge Restaurant has been an iconic part of Black Butte Ranch since the 1970s. Last week it reopened after an extensive remodel that brings it current with the needs and desires of a 2015 clientele.

Built in split levels long before the Americans With Disabilities Act was in place, the Lodge has now been made much more accessible with a ramp into the main dining area. Bathrooms have also been brought into ADA compliance. The floor has been raised in the Brooks Room, eliminating a step down, and the whole facility has been refurbished and brightened with new carpet and paint.

"Access has always been an issue here," said Dean Ecker, longtime BBR director of food and beverage.

Now the restaurant can accommodate 30 to 40 diners regardless of their movement restrictions or disabilities. Many BBR residents have a deep appreciation for the Lodge, since it's been part of their lives for years or decades, with many memories of family occasions and special events. As the Ranch resident population ages and mobility issues creep up, the remodel makes it easier and more pleasant for them to enjoy their home restaurant.

The Aspen Bar has been completely remodeled and bar seating added. And, Ecker said, "We did the Brooks Bar for special events.

The Lodge remodel is part of a new culinary chapter at Black Butte Ranch, according to Ecker.

Restaurant chef Mark Barnes is returning for the season and will roll out a new menu Memorial Day Weekend.

"It's going to be distinctly different, unique," Ecker said.

There will be a continuing "all-day menu," with a dinner insert with dishes that will change.

"That will allow Mark and his team to be creative," Ecker explained.

BBR uses local and regional suppliers as much as possible, providing locally raised beef and elk; and possibly pheasant will soon be on the menu.

"We're going to have a rather extensive herb garden," Ecker noted.

The menu will also have an emphasis on seafood.

The Lodge is only one component of an overall culinary experience at BBR. Robert's Pub will continue to offer innovative pub cuisine and the new Lakeside Bistro will open this summer along with an extensive new recreation complex green-lighted by BBR homeowners last year.

"Basically, the Ranch will have three full-service restaurants ready for the season," Ecker said.

The Lakeside Bistro will feature a brick oven and turn out artisan pizzas. And, to meet the demand, there'll be plenty of French fries.

"There's a huge demand for French fries on the pool deck," Ecker said.

Ecker says that the Lodge remodel and the launch of new culinary adventures has an uplifting effect on staff, as well.

"When you challenge them with new opportunities, it makes everybody better," he said.

For more information on Black Butte Ranch, visit www.blackbutteranch.com.

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Jim Cornelius, Editor in Chief

Jim Cornelius is editor in chief of The Nugget and author of “Warriors of the Wildlands: True Tales of the Frontier Partisans.” A history buff, he explores frontier history across three centuries and several continents on his podcast, The Frontier Partisans. For more information visit www.frontierpartisans.com.

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