UNVEILED: Chefs, Winemakers and Sommeliers for Telluride Reserve
TMVOA is thrilled to announce that the program, along with bios of the award-winning chefs, winemakers, and sommeliers is now available at telluridereserve.com.
Telluride Reserve, August 15 – 18, 2019 brings a wealth of talent and expertise for this celebration of food and wine. While the list is extensive, a few highlights include:
· Meet two generations of the Mondavi family, with wines from Tim Mondavi’s Continuum Estate and a menu crafted by Mondavi’s executive Chef Sarah Scott. Tim will lead a vertical tasting of Continuum and discuss the intricacies of the vintage, his family’s legacy and the life in Napa Valley. Carlo Mondavi, fourth-generation winegrower will showcase his remarkable RAEN wines that he and his brother Dante founded in 2013. Expect a few surprises as Carlo puts his wines up against some of the great Burgundies of the world in a blind tasting.
· Meet Chef Katy Millard of Coquine, just announced as a semi-finalist for 2019 Best Chef: Northwest by the James Beard Foundation at the Taste & Terroir of Oregon lunch while enjoying the wines of Lavinea.
· Reserve your spot at the Taste & Terroir of Spain for a mid-day meal created by James Beard award winning Chef Jennifer Jasinski with wine pairings of the Vega Sicilia family of wines. For Andrew Shaffner, the Wine Director of Telluride Ski & Golf, tasting Vega Sicilia launched his love of wine.
· Enjoy the Taste & Terroir of Santa Barbara lunch, the stories and the wines of Sandhi and Domaine de la Cote Winemaker and Sommelier Rajat Parr, who you will recognize from the movie SOMM, while experiencing the culinary skills of Michelin Star awarded Chef Daniel Patterson.
· Blind taste under the guidance of a Master Sommelier. Sample bubbles from around the world. Drink like Hemingway. Try the new and noteworthy wines of Sonoma. And there is so much more.
Don’t miss out! Telluride Reserve is limited to just 500 guests.
Guests select their weekend tastings based on their interests, from a host of seminars each with a maximum capacity of just 50 guests or less. The locations for the seventeen Taste & Terroir four-course lunches will be private homes and venues with each limited to only 30 guests.
Credentials are priced at $1,600 per person for the weekend of events. Secure your selections on Monday, March 11 using the TMVOA early access code: TMVOA1ST
We look forward to you joining us for this inaugural celebration. telluridereserve.com