Steamboat Food & Wine Festival | Steamboat Food and Wine Festival

Grand Tasting (Oct 1st - 2:00-6:00pm)

Torian Plum at the Base of the Mountain

“Our signature event at the base of the mountain in Steamboat Springs. In 2022 we’ll be going back to a single Grand Tasting and it will be an hour longer! So no more dividing up chefs between tastings or wondering which session your friends signed up for - we’ll all be together again! 20+ wineries, over a dozen beer and spirit booths, more chefs!”

$160.00

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Grand Tasting + MEATBAR Charcuterie Box To Go

Includes admission to Grand Tasting (Oct 1st - 2:00-6:00pm)

Plus Charcuterie Box: Saturday during Grand Tasting for pick up (5:00-6:00 pm)

Description:

An eventful day of tasting and sipping at the Grand Tasting will leave you wanting a delightful snack following the amazing event. Purchase a beautiful curated Charcuterie Box crafted by the local Steamboat Springs, MEATBAR (Laura the Butcher). Each box will be filled with exquisite salamis and cured meat along with perfectly paired cheese and a wide array of accoutrements including dried fruit, fresh fruit, chocolates, olives, pickles, pepper and crackers (serves 2-3).

$200.00

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Vinyl Brunch (Sunday, Oct. 2nd - 11:00am-2:00pm)

Yampa Street - Downtown Steamboat

$150.00

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Guided Fishing and Sipping on the Elk River (Sept. 29th - 1:00-5:00pm)

with Jon Schlegel, the host and founder of Attimo.

Location: Marabou Ranch

$1,200.00

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Dinner: Sabores & Soberemesa (Sept. 29 - 6:00pm)

Soberemesa: the tradition of conversation and leisure around the dining table. Join Chef Dana, as she turns up the heat for this no-filter, all-character, Mexican-style dinner featuring all the flavors of the perfect Asada. Enjoy wines from the Valle de Guadalupe and Dona Loca, Chef Dana's own brand of tequila and mezcal, all while soaking up the atmosphere of the expansive Alpine Mountain Ranch. Even the most familiar guests to Mexico are sure to experience sensational flavors for the very first time.

Location: Alpine Mountain Ranch & Club Barn

$250.00

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Dinner: The Whole Lamb (Sept. 30th - 5:30 pm)

Grass-fed Colorado sheep bred to produce lamb noted for its mild flavor and tenderness will be the centerpiece of this memorable wine-pairing dinner.

During the appetizer hour, Kelly Karachi, head butcher at Blackbelly Butcher in Boulder, will demonstrate whole lamb butchery while discussing its origins and how it was raised with Buckner Family Ranch owners, Clint and MaryKay Buckner, from whom the lamb was sourced. Attendees will also have the opportunity to purchase fresh cuts of lamb from the demonstration to take home and cook. All proceeds from the sales will be contributed directly to Sophie's Neighborhood, a nonprofit formed by Chef Hosea Rosenberg of Blackbelly, for pediatric rare disease research.

The multi-course sit-down dinner that follows, prepared by Chefs Melissa Harrison Hosea Rosenberg and Jon-Claude Stevens of Snow Bowl, will feature Yampa Valley lamb and other local and seasonal ingredients. Connecting Colorado to the evening's cuisine will create an evening of unparalleled richness, interest and conviviality.

$350.00

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Dinner: New American Innovation Dinner (Sept. 29 - 7:00pm)

Food & Wine Magazine’s Best New Chef 2010 & James Beard Award Winner Jonathon Sawyer will join four-time SWFW Chef Joe Campbell and James Beard Nominated, Timothy Fischer, for an innovative New American Dinner. Enjoy wines from Alexander Valley paired with dinner.

$250.00

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Dinner: Bubbles, Bourbon & Burgers (Sept. 29th - 7:00pm)

Chefs, Schulyer Houfek and Dino DiBell will elevate your expectations of what a burger can be. Sample three different mouthwatering sliders while sipping private label Maker's Mark Bourbon and Champagne. This inspired pairing could cause levitation.
Location: The Truffle Pig

$250.00

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Dinner: Caviar Surf & Turf (Sept. 29th - 7:30pm)

Caviar lovers: don't miss this extraordinary dinner! Primrose Executive Chef/Owner Collin Kelly and his longtime friend Chef Tristen Epps of Red Rooster Overtown in Miami will create a quintet of courses featuring surf, turf and Black River Caviar. In addition to the delectable sustainably-sourced caviar, they're proud to feature meats that have been locally sourced in collaboration with Alpine Bank, the Community Ag Alliance and Routt County 4-H.

$350.00

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Dinner: Tastes You Can Trace: Local Ingredient Dinner (Sept 30th - 5:30)

Known for their passion for food that is locally sourced, produced and prepared with integrity, Chefs William Dissen, Matt Vawter and Paul Reilly will ensure you’ll leave this dinner feeling nourished, body and soul. Chef Matt’s works to generate new life into the hospitality industry, working with Pro Start and Colorado Mountain College culinary students in his restaurants. Chef William was named one of “40 Chefs under 40” and “Green Chef of the Year” for his innovative approach to sustainable cuisine. Believing "there is no cuisine without gardens and farmers," both Chef Reilly and Chef Dissen were members of the nationally acclaimed James Beard Foundation’s Chef Boot Camp.

$350.00

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Dinner: Intentional Influences with Id Est Hospitality (Sept 30th - 6pm)

A paramount example of collaboration and culinary artistry, this dinner is hosted by Id Est Hospitality founder Chef Kelly Whitaker. He is joined by esteemed chefs from Id Est restaurant concepts The Wolf’s Tailor and BRUTØ: Taylor Stark, Cassie Borshoff, and Michael Diaz de León. This dinner is the ultimate representation of Id Est’s mission to create spaces for gathering and intentional creations.

$350.00

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Dinner: Huneeus Wine Dinner (Sept 30th - 7:00pm)

with Chefs Schulyer Houfek & Clay Conley

Location: Truffle Pig

$390.00

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Dinner: Fire & Favor Cuisine from Baja Mexico (Sept 30th - 6:00pm)

Chef Seidel is returning with more friends from the Baja – the place he considers his home away from home there is guaranteed to be a plethora of flavors, stories and laughs – Danny Sanchez from the popular Barracudas off Cerritos Beach will be mixing cocktails while Chef Seidel, Chef Pindar, Chef Cadena and Chef Rivero prepare a fire centric meal – this won’t be your usual sit down wine dinner – be prepared for a moveable feast of stations and opportunities to talk with the chefs all while singer song-writer Arum Rae performs songs from her soon to be released album co-written and produced by Wesley Schultz of the Lumineers against this stunning backdrop.

$390.00

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Lunch: Spanish Tapas (Sept. 30th - 11:30am-2:00pm)

Indulge in a long tapas-style lunch paired with Orison Wines, hosted at Meatbar, Butcher Laura Posiak's newest location on Lincoln Avenue. Laura performed our very first butchery demo seminar, so look for her skills to shape the protein on your plates.

$175.00

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Lunch: A coastal French lunch: tasting and tapas (Oct 1st - Noon-2:00pm)

Saturday's lunch features a tour of French wine country. Dive deep in to the notes and flavors of the region region and learn how its history has defined wine making and cuisine far beyond its borders. Guests will leave not only knowing how to taste the wines, but how the pairing of certain foods can change the taste of the wine for the better. This tapas style lunch will feature perfected curated foods with wines.

$175.00

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Seminar: White Wines of Piedmont (Sept 30th - 1:30-3pm)

With or without bubbles, Piedmont’s whites are delightful. Join sommelier and educator, Scott Thomas, on a guided tasting of one of Italy’s most acclaimed wine-growing regions. While Piedmont ranks sixth of Italy’s 20 major regions in wine-production volume, we’ll be focused on sipping some of its most tantalizing whites.

$85.00

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Seminar: Tortillas, Tequila & Tinto (Sept 30th - 2:30-4pm)

Expand your experience of Mexican cuisine and libations with celebrated chef Dana Rodriguez who's reimagining everything from tortillas to tequila, including her own brand, Dona Loca. Your evening with Dana will also include a "stop" in Baja, in the emerging wine region of Valle de Guadalupe, for the Tinto–red wine–stands up to the spice of a Mexican meal.

$85.00

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Seminar: Old Fashioned as a Style Not as a Cocktail (Sept 30th -3:30-5:00pm)

Take one part Mark Stanford, one part Makers Mark or Knob Creek Cask Strength, and a more than a modicum of magic and you'll get an Old Fashioned that's spirited and new. If you're a fan of this muddled mixture, you'll be delighted to experience the Old Fashioned in some very fun and interesting new incarnations.

Location: Truffle Pig

$85.00

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Seminar: Margaritas 101 With Mark Stanford (Oct. 1st - 11:00am-12:30pm)

Location: Truffle Pig

$85.00

Sold Out

Seminar:Haystack Cheese & Chocolate,Spirit & Wine Pairing (Oct 1st- Noon-1:30pm)

Haystack Cheese and Chocolate, Spirit & Wine Pairing

$85.00

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Seminar: Prohibition Style Cocktails (Oct 1st - 1:30-2:30pm)

Prohibition Style Cocktails With Mark Stanford

Location: Truffle Pig

$85.00

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Seminar: Cognac & Smokey Cocktails (Sept 30th - 4:00-5:30pm)

From coffee to fruit to rye learn how to mix, drink and include this popular French spirit in your cocktail rotation.

$85.00

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All Access Pass

The All Access Pass Includes:
1 Thursday Dinner
1 Friday Dinner
Friday or Saturday Lunch
Grand Tasting
Vinyl Brunch
Demo tent access
Access to all seminars
Invite to invite only welcome cocktail party with talent on Thursday
Invite to the industry party Saturday night

$1,800.00

Sold Out

Dinner: Caviar Surf & Turf

Tickets

Grand Tasting (Oct 1st - 2:00-6:00pm)

Grand Tasting + MEATBAR Charcuterie Box To Go

Vinyl Brunch (Sunday, Oct. 2nd - 11:00am-2:00pm)

Guided Fishing and Sipping on the Elk River (Sept. 29th - 1:00-5:00pm)

Dinner: Sabores & Soberemesa (Sept. 29 - 6:00pm)

Dinner: The Whole Lamb (Sept. 30th - 5:30 pm)

Dinner: New American Innovation Dinner (Sept. 29 - 7:00pm)

Dinner: Bubbles, Bourbon & Burgers (Sept. 29th - 7:00pm)

Dinner: Caviar Surf & Turf (Sept. 29th - 7:30pm)

Dinner: Tastes You Can Trace: Local Ingredient Dinner (Sept 30th - 5:30)

Dinner: Intentional Influences with Id Est Hospitality (Sept 30th - 6pm)

Dinner: Huneeus Wine Dinner (Sept 30th - 7:00pm)

Dinner: Fire & Favor Cuisine from Baja Mexico (Sept 30th - 6:00pm)

Lunch: Spanish Tapas (Sept. 30th - 11:30am-2:00pm)

Lunch: A coastal French lunch: tasting and tapas (Oct 1st - Noon-2:00pm)

Seminar: White Wines of Piedmont (Sept 30th - 1:30-3pm)

Seminar: Tortillas, Tequila & Tinto (Sept 30th - 2:30-4pm)

Seminar: Old Fashioned as a Style Not as a Cocktail (Sept 30th -3:30-5:00pm)

Seminar: Margaritas 101 With Mark Stanford (Oct. 1st - 11:00am-12:30pm)

Seminar:Haystack Cheese & Chocolate,Spirit & Wine Pairing (Oct 1st- Noon-1:30pm)

Seminar: Prohibition Style Cocktails (Oct 1st - 1:30-2:30pm)

Seminar: Cognac & Smokey Cocktails (Sept 30th - 4:00-5:30pm)

All Access Pass

Order Summary

Order Summary