Personal Chef - $60.00

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A fantastic meal is a wonderful part of any vacation experience. While there are a variety of great restaurants in Telluride, a more personal and intimate setting can enhance the pleasure and enjoyment of a shared meal.  Whether you are here as part of a large or small group or on a romantic getaway for two, having a personal chef create a memorable meal for you can add an exciting new dimension to your vacation experience, ratcheting up the WOW! factor. 

We have partnered with Executive Chef Mike Weist to bring you a personal chef option.  Below are fabulous menus options but we can certainly work with you to create a different menu if need be. Give us a call and we can put together a gourmet meal experience that will be a good fit for you – 970 708-3883.

Executive Chef Mike Weist

Born and raised in Colorado, Chef Mike has been immersed in Rocky Mountain cuisine and lifestyle his entire career.   He worked as the Executive Sous Chef for the critically acclaimed Allred's Restaurant in Telluride.  Under Weist's direction, In 2001 Allred's was highly honored as one of the country's "Best new restaurants" by John Mariani and Esquire Magazine.  In 2002 He led the Allred's team to a sold out benefit dinner at the James Beard House in New York City. 

After leaving Allred's in 2003, Mike spent five years as Chef Consultant and Guest Chef De Cuisine for Domaine Montagny in Burgundy, France.  In France Weist added to his repertoire the experience of using truly market fresh ingredients paired with world-renowned wines of the great Burgundy region. In 2005 Mike opened Samplings Wine Bar & Restaurant in Frisco, Colorado.  Several months later 5280 Magazine named Samplings the best restaurant in the resort towns of the Colorado mountains.  Samplings was also rated 25 out of 30 by Zagat, as well as been the feature of other national publications.In 2009 Chef Mike returned to Allred's, this time as Executive Chef.  Chef Mike is now focusing on creating custom menus for his private clientele, moonlighting as a fly-fishing guide, as well as traveling internationally to fly-fish. 

Personal Chef Menu

Chef Mike uses local ingredients and products whenever possible.

In the summer, shop the local farmers market with Mike or take a local mushroom hunting excursion with him in August.

Buffet Style menu

Great for groups of 15 or more

$60 per person

Apres Menu

Après Ski Buffalo Chili, Cheddar Cheese and Red Onion

Artisan meat and cheese platter

Dinner

Cauliflower Soup with White Truffle Oil and Fresh Chive

Organic Mixed Green Salad with Fresh Pears, Quinoa, Colorado Goat Cheese, Toasted Macadamia Nuts and Pear Vinaigrette

Organic Chicken Cacciatore with San Marzano Tomatoes, Trumpet Royal Mushrooms and Sautéed Peppers and Onions

 Apple and Toasted Pecan Pie with Pecan and Cinnamon Ice Cream

 Children's Menu

Classic Gruyere Fondue with Local Baguette, Crudités

and Fresh Pears

Crepes with Mushrooms, Colorado Camembert and Nueskes Ham

Chocolate Chip Cookies, Brownies and Vanilla Ice Cream

Plated Menu

Three Course Menu

$99 per person

Choose soup or salad

Classic Caesar salad with homemade dressing and fresh croutons

Or

"BLT salad"

Hydroponic Butter Lettuce, Crispy Bacon, Vine Ripe Tomato, and Gorgonzola Dressing 

Or

Local Chopped Salad with Baby Spinach, Colorado Goat Cheese and Spanish Sherry Vinaigrette 

Roasted Acorn Squash Soup with Toasted Pumpkin Seeds

Or

 Leek and Potato Soup with Roasted Garlic 

Entrees

Pan Seared Elk Loin with Butternut Squash Puree, Toasted Pecans  and Port Cream 

Beef Tenderloin with Roasted New Potatoes, Chorizo, Wild Arugula and Brown Butter

Butter Poached Hawaiian Blue Prawns with English Cucumber Salad,  and Apple Vinaigrette

Grilled Organic Salmon with Goat Cheese Polenta and Red Pepper Broth

Dessert

Warmed Pecan Pie with Cinnamon Ice cream

Dark Chocolate Hazelnut Brownie with Chocolate Mousse

Strawberry and Aged Balsamic Crisp with Vanilla Ice Cream