Carbondale’s Milagro Ranch Making Headway

When Felix Tornare swapped his chef hat for a heavy duty cowboy hat he knew it would be a challenge but one worth taking on. Tornare grew up in Switzerland but moved to Aspen to open Louis Swiss Pastry in 1982. Looking for a hobby, he started volunteering on a ranch and met his now wife, Sarah Tornare. It wasn’t long until the two realized business number two was about to be put in motion.

Milagro Ranch, in Basalt, raises grass fed beef and supplies restaurants all over the Roaring Fork Valley. “People feel good about buying our food. We never use hormones or antibiotics,” said Felix. “That’s the way it’s supposed to be. It’s natural and you can taste a difference in the meat.”

After the cattle is butchered in Delta, it’s delivered to restaurants like 8K restaurant in Snowmass where Executive Chef Will Nolan turns into flavorful menu items like the Milagro Burger topped with onion rings, brie and house made Dijon. “We embrace local farmers. I feel good about serving this food because I know where it came from. And I usually know the farmer, that’s pretty cool,” said Nolan.

Keeping a commitment to sustainability, Milagro Ranch tries to put all waste materials to use. Tornare invested in a machine that helps convert vegetable oil from his bakery to bio fuel to run farming equipment. Felix says the machine has more than paid for itself with the increasing prices of fuel. “It’s not a solution but at least it’s being reused and not going to the dump. We should be using everything we have,” said Felix. It’s refreshing to see local ranchers take the lead, even if at a step at a time.