This was the first night. The weather was cloudy the first few days. The opening reception was at the Peaks Resort. There were light hors'doeuvres and of course wine was served to start the festivities.
This was the second day - a little clearer sky. The first cooking demonstration was paired with wine and a 5 course snack of Chicken Fricassee, Maple Glazed Salmon, Sirloin Tips with Pecan Orzo, Pork Medallions and Coffee Chocolate Truffle. We had already eaten a huge lunch that had a dozen different stations that were paired with wine. (Do you see a theme, yet?) Some of the highlights from lunch were Venison Tar Tare, Seared Scallop, Duck Confit & a Smoked Bison Carving Station.
After the cooking demonstration, it was time to drink a few martinis! They took volunteers and I decided to show my skills. We made about 6 different martini samples.
This was the dinner on Friday night. Nothing could have prepared me for this! I was ready to rock 'n' roll after the martini samples and I ate everything in sight. Once again each course was paired with wine and the chefs (below) prepared one course each. The first was Halibut Cheeks with Chanterelles, Smoked Bacon & Olathe Sweet Corn. Yes, the actual cheek of a halibut. It was amazing - the consistancy of crab meat but way better. The second course was Pork Belly with tomato consomme and caramelized onion-goat cheese arugula. The third course was Duck with herby polenta, blackberry pine jam & gorgonzola. I never would have thought to pair game with berries and pine but it was incredible.
This was the dessert. Yes, five different peach creations! This wasn't for the table to share. This entire plate was all for me! A peach turnover, brulee, sorbet, napoleon & a kataifi wrapped peach. Dessert was followed by petifores from heaven!
The next two days consisted of more cooking demonstrations by the four chefs. Above is Jennifer Jasinski. She is the owner and executive chef at Rioja in Denver. Her deomonsration taught us how to prepare Seared Tuna with Heirloom Eggplant Stack. I can now make an Avocado Mousse!
This is my new idol - Chef Kenny! He runs the kitchen at Onyx. This is the restaurant at Capella Resort, the one and only 6 star resort in Telluride. His demonstration was the best by far! Portobello Mushroom Fries with Chipotle Prickly Pear Cactus Aioli, Warm Chanterelle Mushroom Potato Espuma, Goat Cheese Pot de Creme, Pickled Chanterelle Mushrooms and Bison Short Ribs made up his demonstration. See why it was my favorite! 
Chef Kenny also prepared our four course lunch on Saturday: chopped organic lettuces with orange blossom vinegar and cucumber green apple gelee; chilled sweet potato soup with chipotle oil and aged whiskey cheddar chorizo hushpuppy; petite pulled smoked duck slider with tomatillos, shitake mushroom and boursin cheese; and lychee passion fruit parfait, blueberries and coconut lime espuma. I never knew what a passion fruit looked like! Guess What - each course was paired with wine too - imagine that!
Above is Elise Wiggins, the executive chef Panzano in Denver. She demonstrated how to make Lamb Polpettes. There was also a mixology demonstration but I didn't get any pictures. Cocktails were served with rum that is distilled in Silverton, Colorado.
This completes my pictures from the festival. There was one more cooking demonstration but I won't bore you any longer. I only have one photo from the Grand Tasting on Saturday Night (above). I officially went into a food & wine coma at about 9:00 that evening. The rest of the week I went to two yoga classes, a pilates class, a six mile walk and played disc golf. I had a chance to catch up on my email inbox and some sleep. 
This is the last night that I was there. On Wednesdays, they have music in the Mountain Village that is free for the community. I didn't really enjoy the music because it was mostly banjo music and too folky. I took this picture from the balcony of my parent's condo. Mike, Shayla, Ronin and Virginia came by for dinner - homemade sloppy joes!
The End!
