Food-and-wine festivals, a staple of summertime in mountain towns, can be more than opportunities to indulge. They can also be a chance to give back— to give, perhaps, as much as you take.
The annual get-together known as Telluride Reserve, which takes place next Thursday through Saturday, Aug. 1-3, in Telluride and Mountain Village, brings more to the table than exemplary food and drink: its mission includes fostering community and kindness (as well as great meals).
The event offers a chance for guests to come together and share an experience, and for esteemed chefs to collaborate in service of a superb repast.
Some wineries begin with generations of vineyards.
Others begin with investors and business plans.
Innumero began with a joke.
Or at least, something close to one.
After spending the day tasting wine throughout Sonoma, Brian Thornsberry asked his oldest son, Jack, whether he and his wife Sheree should start a winery of their own.
Jack didn’t hesitate.
“Of course you should. You guys are above average people.”
From smoked lamb in Texas to olive oil in Portugal, the award-winning chef shares the flavors, memories, and rituals that continue to shape his cooking.
Chef John Courtney has cooked everywhere from Michelin-starred kitchens to championship television competitions, earning recognition for bold flavors, technical precision, and a relentless curiosity about food. This summer, he’ll bring that same passion to Telluride Reserve Food & Wine Festival.
With the support of the restaurant’s owners, Josh and Melisa Klein, Chef Maggie has developed a mentorship program that fosters growth and empowers culinary students. Find out how La Marmotte works with Auguste Escoffier School of Culinary Arts externs to prepare them for their future in the restaurant industry.