Annual Ladies Getaway

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.

Lucca Ravioli, Private Dining, Personal Chef

When we chose the menu, they asked for good wine pairings for each course and they brought suitcases of wine with them.

Personal Chef Telluride
Lettuce Chicken Wraps
Personal Chef Ridgway
Rose Valentina
Lucca's Ravioli
Prosecco Break with Lychees
Private Chef Telluride
Cream of Carrot & Ginger Soup
Private Chef Ridgway
Kiwi Lime Sorbet
Lucca Ravioli
Beef Tenderloin

We celebrated Wendy’s birthday with a decadent dark chocolate cake, topped with an orange creme anglaise and fresh berries.

aemono telluride

Hire us for your next girls weekend in Colorado or ladies weekend getaway.

Tonya’s Birthday Bash

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.


  • Sun dried tomato and basil focaccia, roasted red bell pepper aioli, bacon, parmesan, and cucumber canapés
  • Strawberry basil balsamic and goat cheese crostini
  • Rum glazed bacon wrapped pineapple


  • Mixed greens, cucumbers, and toasted almonds, drizzled in a blueberry balsamic reduction, tossed with wild blueberries and gouda goat cheese.


  • Aglio, olio, peperoncino pasta (garlic, olive oil, Italian chili pepper, tomato, basil, and shrimp tossed in angel hair pasta)
  • Lemon and Thyme marinated chicken served with sun dried tomatoes and creamy pesto pasta
  • Artichoke, asparagus, parmesan and lemon pasta


  • Lemon and lavender poppy seed cake
  • Banana bread with candied pecans glazed in a hazelnut spread

We’d love to help with your next Telluride catering event, no matter the size. Contact us today to reserve your date!

Cox – Telluride Wedding

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.


  • Tuscany Marinara Meatballs with Parmesan cheese
  • Mini BLT Canapés
  • Watermelon Caprese Skewers
    watermelon, tomato, fresh mozzarella drizzled with a basil balsamic glaze
  • Fresh basil & Parmesan focaccia served with a roasted red bell pepper aioli, cucumber and bacon


  • Mixed greens garden salad with a light balsamic vinaigrette 
  • Garlic, basil, red pepper, fresh tomato, and basil with shrimp tossed in angel hair pasta
  • Beef and ricotta lasagna
  • Chicken and mushrooms served in a red wine and truffle cream sauce with penne pasta

The Anderson’s Anniversary Dinner

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

Vanilla custard marinated in fresh caramel sauce accented with berries and a maple vanilla whipped cream

Ouray Wine, Chocolate, and Cheese Festival

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.