At more than 9,000 feet above sea level, Telluride Reserve hits the heights with a food and wine festival that facilitates real connection between attendees, chefs and winemakers (and the fantastic food and drink they provide). In this episode of the In Good Taste Denver Podcast, you’ll meet the founder and organizer of the event, Nicole Jarman, who tells us how Telluride Reserve came to be, what it’s like to attend, and provides some tips for making the most of the event.
The road to Telluride winds through some of Colorado’s most breathtaking country, a trip that feels less like a drive and more like a preview of what’s ahead. And once you arrive, the scenery is only the beginning. Telluride Reserve is a food and wine event built with real intention, centered on relationship-building, learning, experiencing, indulging and exploring.
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.