We had an absolute blast cooking for this group as their personal chef in Ridgway. These ladies have been doing annual ladies getaways for 21 years! They may be onto something.
When we chose the menu, they asked for good wine pairings for each course and they brought suitcases of wine with them.
We celebrated Wendy’s birthday with a decadent dark chocolate cake, topped with an orange creme anglaise and fresh berries.
Hire us for your next girls weekend in Colorado or ladies weekend getaway.
Chef Luca had the honor of catering Tonya’s birthday bash in Las Vegas! We met Tonya in Telluride when we catered a dinner for her there, and she asked us to come to Vegas to cook her birthday dinner.
Appetizers
Salad
Dinner
Dessert
We’d love to help with your next Telluride catering event, no matter the size. Contact us today to reserve your date!
The Cox Wedding in Telluride was our first big catering event since moving to Colorado. We cooked for 100 guests and the light rain made for some incredible views and pictures! The bride asked us to finish the night with a post dessert charcuterie and olive bar and a cheese quiche, which was a unique and fun way to make sure everyone left full and happy after all that dancing.
Chips and Guacamole
Homemade flour tortilla chips with fresh avocado, tomato, cilantro, and lime
Lobster Bisque
A modern twist on the classical French soup, thickened with rice instead of rue, served with lobster claws and perfumed with sherry
Kiwi Lime Sorbet
Tart and refreshing with a little crunch drizzled with vodka to cleanse the palate
Seafood Pasta
Shrimp and scallops seared to perfection along with butter poached lobster in a white wine, garlic, tomato, and basil cream sauce over a nest of linguine noodles
Flan
Vanilla custard marinated in fresh caramel sauce accented with berries and a maple vanilla whipped cream
We had a fantastic time at the Ouray Wine, Chocolate, and Cheese Festival. We teamed up with local wine makers from Talon Wines for a five course wine paired dinner. The menu was a hit.
Rosé Valentina
Béchamel & Black Forest Ham rolled in homemade pasta, resting on a bed of tomato and herb cream sauce, drizzled with a rich sage butter.
Duck Confit Crostini
Tender duck smothered in creamy Gruyere served atop toasted French baguette with a honey port wine reduction, glazed grapes, sautéed beech mushrooms and sunflower sprouts.
Creamy Tomato Soup
Thick and hearty, roasted tomatoes pureed with a heavy cream served with a mini sour dough mozzarella and basil grilled cheese.
Chicken Saltimbocca
“Jump into the mouth” Chicken, sage, and prosciutto seared together with saffron risotto, maple glazed sugar peas and Marsala wine sauce.
Palisade Peach Crepe
Brie stuffed crepe topped with white wine marinated Palisade peaches.
