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Inn at Dos Brisas, July 2016
With new GM, chef, and farmer, the Inn at Dos Brisas elevates its already revered status. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
The dining room is the setting for remarkable meals in hands of a talented new chef. Photo by Julie Soefer
Inn at Dos Brisas chef Matthew Padilla
Chef Matthew Padilla, poised to earn Inn at Dos Brisas top culinary attention. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
One of several irresistible desserts offered at the Inn at Dos Brisas. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
More than 40 acres on the 313-acre estate are devoted to organic farming. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
Casita accommodations are richly appointed. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
The bedroom of the hacienda opens to the pool. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
A guest gets up close and personal with the farm hens. Photo by Julie Soefer
Inn at Dos Brisas, July 2016
Horseback riding is an integral feature of the Inn at Dos Brisas. Photo by Julie Soefer
Broken Arrow Ranch venison, Inn at Dos Brisas
Broken Arrow Ranch venison main course. Photo by Shelby Hodge
Inn at Dos Brisas caprese salad
Dos Brisas tomatoes caprese on the four-course dinner menu. Photo by Shelby Hodge