Old Dip reopens

For old timers in Medicine Bow, the C-Spear Bar and Grill location had housed the Diplodocus Bar. The "Old Dip" as it was affectionately known by locals, was famous for it's murals painted by Bill Bennett. Old Dip was also home to the world's largest jade bar.

The 40-foot countertop was carved from a four ton boulder of Wyoming jade which was found in the southwestern part of the state near Rock Springs.

Wyoming is home to some of the largest jade geological deposits in the world.

The Old Dip was named after the remains of the Diplodocus dinosaur, one of the most easily identifiable dinosaurs, with its long neck and tail, and four thick legs. For many years it was the longest dinosaur known. Bones from this dinosaur were discovered nearby and inspired Bennett's choice for the name of his bar.

When Bennett passed, Old Dip eventually shut down. For a couple of years, the largest jade bar could not be seen.

Chris Strauch and his family have changed that by openingthe Old Dip under a new name. The newly opened C-Spear Bar & Grill was named after a cattle brand Strauch used while growing up on a ranch outside Medicine Bow.

Strauch has been a chef at heart since he was young. One of the chores he liked as a youth was cooking meals for the family.

He credits his grandparents as being the people who really fostered his desire to learn to cook at an early age.

"Many of my best memories of cooking involve my grandparents to a certain extent," Strauch said. "But also, my parents were really hard workers on the ranch and me being able to help out by cooking our meals made me feel good too."

"I have always enjoyed cooking and when I was in high school deciding what to do, I decided I wanted to cook," Strauch said.

After graduating from Hanna, Elk Mountain, Medicine Bow High School Strauch attended to a two-year culinary school in Sheridan. Strauch said part of getting the degree was running the school kitchen.

"At first, I felt like a fish out of water because I had never really left home, but I started to learn the science to it all and I knew these courses were a stepping stone to what I could become," Strauch said. "Once I got comfortable, I loved every minute of learning about cooking."

From there he took a job at the Powder Horn Golf Club in Sheridan.

"The Powder Horn did influence what I am doing here a little, because they did steaks and burgers well, but also dishes like artichoke and spinach dip," Stauch said. "But even though Powder Horn has influenced some of my menu, it was my cooking I did on the ranch I wanted to bring to the public."

Strauch said he uses prime rib for his Philly cheesesteak, French Dip and chicken fried sandwiches because he did that making food for his family.

His chicken pesto sandwich is a dish he perfected from his past at culinary school and he proudly offers it on his menu.

Strauch does not shy from having seafood on the menu.

"The salmon we get delivered fresh on ice 24 hours after it is caught, which is very impressive no matter where you are," Strauch said.

His restaurant also serves a couple Walleye dishes because of the fish's local appeal to residents and tourists. Shrimp he can't get in like the salmon, but he strives for the best product available.

His seafood linguine is bay scallops, baby clams and jumbo shrimp.

"Seafood dishes can be done well here in Wyoming, as long as quality product is used in the dishes," Strauch said.

His mac and cheese dish has grilled chicken on top because it worked so well when he cooked it on the ranch growing up.

Strauch said he welcomes tourists, but he developed the menu with Carbon County residents in mind.

"The idea was to give the locals food they would enjoy, but also have some items that were a little different so as to give them a choice," Strauch said. "My background for cooking is varied and that is what I wanted my menu to be."

He said making chipotle dishes over the years allows him to put his signature on the dishes he is serving.

"It was a dish I tried out in college and I fell in love with it," Strauch said, "And I want to give customers the chance to taste and discover why chipotle is so great."

He is proud of his brownie recipe when it comes to dessert.

"You can't beat a homemade brownie if it is well done," Strauch said.

He put sandwich wraps on the lunch menu, but says all of his dishes are available during restaurant hours.

Strauch knows some might consider him young to take on opening and owning a restaurant and bar.

"My job had me open to close, six days a week. And I came to realize, I could run a restaurant operation well," Strauch said. "After a couple years of doing this for someone else, I decided to do it for myself."

Strauch always wanted to make his living in Wyoming and wanted to open a restaurant in the state. He said his family is a tight unit, working on the ranch and helping each other where they can. It was natural they would support him as a family and business partners in his dream.

"When the opportunity presented itself to do what I wanted," Strauch said, "they were immediately on board all the way."

The family had to put a lot of work, time and money into the establishment to get it to where Strauch was ready to start serving his food. It took close to eight months before he opened the doors

"I have always been of the belief if you are going to do something, you do it right," Strauch said. "I was not going to open before I should."

His mother, Mary, is often the opener for the restaurant. His brother, Trevor, also helps out, but Chris Strauch is the restaurant operator.

C-Spear Bar and Grill is open from 10 a.m. to 8 p.m. for dinner and the bar's hours are 11 a.m. to at least 9 p.m. on the weekdays and later on the weekend. He said they are closed on Monday.

"I really want to thank my family and friends for the amazing support they have given me throughout this time," Strauch said.

Then he said with a smile, "And now thanks to all that support shown, people can come and dine well at the place that has the largest jade bar in the world."