Rock Springs Ranch works to create memorable, sensational (and even educational) experiences around the table
Rock Springs Ranch is a Flint Hills retreat dedicated to providing kids with lifelong memories of the outdoors and summer friendships. Mindy Weixelman, the president and CEO of the Kansas 4-H Foundation, which runs the ranch, describes the 735 acres of rolling hills, creeks, and groves as a place where “youth can unplug from technology and plug into nature and people.”
The ranch offers traditional summer camp activities that have been repeated and enjoyed for almost 80 years at this location. These include canoeing, archery, horseback riding, leather tooling, traversing ropes or obstacle courses, and more. However, one large change at Rock Springs Ranch is happening at Williams Dining Hall. In this two-level limestone facility, the year-round chefs and kitchen staff are adjusting menus for a healthier approach to eating for all ages.
Food service director Irving Ramirez Vega says the menu reinvents old-time favorites and introduces new dishes. For example, working under chef Brandon Stokesbary, the kitchen team prepares its own béchamel sauces for the mac and cheese. The staff also hand-breads chicken tenders and balances meals with vegetables, fresh whenever possible, and a salad bar with a nice selection of greens, vegetable proteins and dairy offerings. Low-sodium, allergy-free, and gluten-free options (including gluten-free tater tots) are also on the menu.
“We are trying to steer away from processed food and do more from-scratch cooking,” Vega notes. “We take kids’ health very seriously and are very intentional about the food and food choices.”
Michael Brock, the dining room manager, notes that Rock Spring Ranch tries to be just as intentional about the dining environment. Kids gather for meals at tables of eight with a counselor. Since mealtime is about sharing, caring and unwinding, the chefs and a team of about a dozen summer kitchen staff also take seats in the dining hall, modeling how to enjoy a communal meal and conversing about the day’s activities.
Brock, who has worked at the ranch since 1999, is also the master of ceremonies. He begins almost every meal with a welcome and what he terms “a little talking,” which consists of “giving them the lay of the land”—practical details about the buffet line, the policies for seconds, and reminders about clean-up expectations. During the hour-long mealtimes, Brock might engage campers in a lively “call and response” or lead them in the lyrics and hand motions of the “Great Big Moose” song.
Willing campers can also take part in a hands-on cooking class. Emphasizing the farm-to-table concept, the kitchen crew instructs campers on preparing meals with vegetables and herbs from Chef Brandon’s garden. The crew also trains campers in knife work, food safety, and a range of preparation and cooking skills.
“It’s a chance to expose them to career possibilities in the culinary world,” Vega says.
Stokesbary’s and Vega’s range of international culinary skills runs from French to hyper-modern fusion cooking, but they quickly point out that they can do everything from burgers to fine dining. When a group of 300 requested an elevated Midwest menu for a gala,
the buffet offerings included coffee-rubbed brisket, French-inspired coq au vin and risotto with vegetarian ragu. Rounding out the menu were dishes such as arancini appetizers (risotto that is rolled into a ball, stuffed, breaded, and gently fried), Moroccan Brussels sprout salad, nonalcoholic Spanish sangria, vegan lemon raspberry cake, petit fours and truffles.
Stokesbary notes there are tremendous differences between catering meals for a large group and serving meals for a small gathering. Large-scale cooking requires extensive forethought and planning, with sections of a meal needing to be prepared the night before. But ultimately, the meal should still be an experience.
“My wheelhouse is fine-dining,” Stokesbary notes, “and I consider what I am doing as fine-dining on a large scale. I love the challenge.”
Ways to Experience Rock Springs Ranch
Rock Springs Ranch’s history is deeply connected with the 4-H program and camps. The 4-H summer sessions bring in more than 1,000 campers and range from four to six days, with a mini two-day camp for six- and seven-year-olds. In addition hosting 4-H camps, Rock Springs Ranch opens for many other groups and events.
- Summer camps held by other youth organizations, such as KAY Clubs, FFA and faith-based youth organizations.
- Specialty camps that focus on specific skills such as leadership development, horsemanship and photography.
- Family camps that provide opportunities for parents and children to explore the camp offerings.
- Adult retreats custom-designed for corporate groups, college or university staff, or any group looking for team-building activities.
- Group meetings and conferences.
- Galas and other special events.
- Family reunions with accessibility to staffed recreation if desired. Guests stay in on-site cabins and cottages, choosing from those that are somewhat rustic to climate-controlled accommodations.
- Field trips and staff-guided tours open to school groups or others who schedule in advance.
