In the rolling hills of Southwest Wisconsin, tucked into the stunning topography of the Driftless Region, you’ll find Red Clover Ranch—a retreat center that feels like a deep exhale from the rush of everyday life. At the heart of this peaceful escape is Annie Coleman, a lifelong lover of nature, food, and gathering people around meaningful experiences.
Red Clover Ranch offers a unique blend of farm-to-table meals, rustic charm, and deep-rooted hospitality, all inspired by Annie’s own upbringing.
“I grew up working at my grandparents’ dude ranch in another part of Wisconsin,” Annie shares. “I learned early how magical it can be to bring people together surrounded by nature, feed them good food, and provide space to unwind and relax.”
That early experience planted the seed for what Red Clover Ranch would eventually become—a place that celebrates simplicity, sustainability, and the beauty of slowing down.
When Annie and her chef, Dani Lind, dreamed of how to cook food at the ranch, a wood-fired oven felt like the natural choice—literally.
“Wood is such an abundant resource here on the Ranch,” Annie explains. “It just made sense. The oven really fits with our mission. We source about 90% of our food locally, and using a wood-fired oven just enhances everything—from the flavor to the overall experience for guests.”
Their Bread Stone Oven isn’t just a showpiece—it’s a workhorse. While many people might associate wood-fired ovens with pizza (and they do make some incredible pizzas), the team at Red Clover Ranch takes things further.
“We slow roast meats, make pita, cook vegetables, and so much more,” Annie says. “It’s incredibly versatile. Guests love the flavors it brings out—and honestly, the smell of the wood fire alone makes people stop in their tracks.”
Of course, we have to talk about the pizza. At Red Clover Ranch, the pizza is a celebration of local flavors, seasonal ingredients, and artisan care.
One of the guest favorites is what they call the Driftless Pizza—a love letter to their region. It features Driftless Provisions sausage, red peppers, and house-made tomato sauce with ingredients from Keewaydin Farms and Driftless Organics, all laid out on a chewy, flavorful dough made from meadowlark flour.
“That one’s a real hit. People go wild for it,” Annie says. “We also make a pesto pizza that’s packed with veggies—zucchini, green olives, asparagus, and arugula. It’s fresh and bright and perfect for summer.”
And while the flavors are phenomenal, the experience of making and sharing food is just as important.
“Cooking with the oven adds such a sense of connection and ritual to the food,” Annie says. “It slows us down and brings us into the process. Our guests really feel that.”
As Red Clover Ranch enters its third season in 2025, Annie reflects on what keeps her going and what continues to fuel her vision.
“There is so much that inspires me,” she says. “Nature is a big one—and the Ranch in particular. I know it so well, and I’m constantly in awe of its beauty and layered ecosystems.”
Being a business owner allows Annie to shape a space where people can connect with the land and each other in ways that feel restorative and authentic.
“My favorite thing about being a business owner is the ability to create a welcoming space,” she says. “It’s a lot of work, but it’s so rewarding when people come here and leave feeling nourished—by the food, the place, and the experience.”
Red Clover Ranch is located in The Driftless Region of Southwest Wisconsin, an area known for its breathtaking non-glaciated landscapes and ecological richness. Whether you’re retreating for a weekend getaway, savoring a wood-fired meal, or just looking to reconnect with nature, this place is something special.
We’re proud to partner with Annie and the Red Clover Ranch team and thrilled that one of our wood-fired ovens plays a small part in such a meaningful mission.
Learn more about Red Clover Ranch and their upcoming retreats at www.redcloverranch.com. You can also follow them on Instagram for a peek at those drool-worthy wood-fired dishes.
