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Intro


Fine Dining Catering, Private Chef Services & Curated Wine Pairings In Telluride & Napa Valley

 

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Intro


Fine Dining Catering, Private Chef Services & Curated Wine Pairings In Telluride & Napa Valley

 

 

Ania’s Table is a private chef and wine service founded by Chef Ania and her husband Kenny Koda. Ania’s Table combines culinary expertise with a deep passion for fine wine and high quality food.

Chef Ania, an award-winning Culinary Institute of America graduate and former executive chef at a Napa Valley winery, specializes in crafting dishes with clean flavors using the highest quality local and imported ingredients. As a certified sommelier (Level Two, Court of Master Sommeliers), Chef Ania offers expert wine pairings and wine sourcing services.

After taking his Master Sommelier tests, Kenny moved to the Napa Valley, where he spent 15 years as winery director for Rudd Winery, wine director for the Michelin-starred restaurant Press Saint Helena, and Vice President of wines for Dean & Deluca, bringing unmatched wine expertise to every event.

After years in Napa working with leading wineries and restaurants, Ania and Kenny established Ania’s Table, creating a personalized dining experience that seamlessly blends exceptional cuisine with curated wine pairings. Ania’s Table is based in Telluride, Colorado and Napa Valley, California offering services in both locations. There is also an option of bringing Ania’s Table experience to your desired location.

Elevate your next event with a personalized dining experience crafted by Ania and Kenny. Contact us to book your unforgettable culinary journey, featuring expertly prepared dishes and wines tailored to your tastes. Secure your date now and let Ania’s Table bring your vision to life!

 
  • SALADS & STARTERS

    • Iceberg Wedge with Blue Cheese & Bacon

    • Green Bean Salad

    • Butter Lettuce with Fine Herbs & Champagne Vinaigrette

    • Watermelon, Tomato, Cucumber & Basil

    • Burrata with New Olive Oil and Easter Radishes

    • Tomato Bread with Iberico de Bellota Ham (Inspired by Trips to Barcelona)

    • Tuna Carpaccio over Foie Gras Pate (Inspired by Le Bernardin)

    • Salad of Frisee & Pomegranate over Carpaccio of Persimmon, Pomegranate & Walnut Emulsion

    • Rainbow of Beets Roasted in Salt Crust with Brown Butter (Inspired by Chef Alain Passard)

    • Andante Cheeses with Honeycomb

    • Escargot with Garlic, Butter, and Parsley

    • Chopped Salad with Meyer Lemon Vinaigrette

    • Roasted Corn, Tomato & Cucumber with Lemon Vinaigrette (Inspired by Legendary Cipriani)

    • German Potato Salad with Whole Grain Mustard

    • Roasted Beets & Carrots with Orange Supremes

    • Lettuce, Tomato & Onion with Balsamic Vinaigrette

    MAIN DISHES

    • Flannery’s Prime Porterhouse Steak in Two Courses with Caramelized Sunchoke and Haricot Vert

    • Milk Fed Veal Chop with Grilled Radicchio and Delta Asparagus

    • Coastal Young Lamb Chops with Roasted Grape Tomatoes (Inspired by San Sebastian)

    • Bodega Bay Salmon with Chanterelle Mushrooms

    • Sea Bream Roasted in Salt Crust (From Sicily Trips)

    • Hawaiian Prawns Roasted in Butter, Garlic, and Parsley

    • Coq au Vin Jaune with Buckey Rooster

    • Cassoulet with Tarbais Beans, Aged Confit, and House-Made Sausages (Inspired by La Tupina in Bordeaux)

    • Flannery Prime Rib Cap with Pomme Bernaise (Inspired by Buenos Aires & Paris)

    • Flannery's Prime Beef Short Ribs Braised in Red Wine, Parsnip Puree, and Brown Butter Spinach (Inspired by Chef Scott Bryan)

    • Duck Three Ways:

      • 2-Month Aged Confit with Lentils, Fresh Greens, and Mustard Dressing (Inspired by Larousse Gastronomique)

      • Foie Gras Ravioli with Foie Gras Cream Sauce

      • Crispy Breast with Potato Gratin and Spiced Cranberries

    • Grilled Sliced Steak with Rosemary and Garlic

    • Roasted Leg of Lamb with Fresh Herbs & Garlic

    • Roasted Loin of Pork stuffed with Brandied Plum and Truffle Sauce (Inspired by My Mother)

    • Roasted Crispy Skin Wild Salmon

    • Moroccan Lamb Braised with Tomato, Apricot & Preserved Lemon

    • Grilled Vegetable Parfait with Goat Cheese & Pesto

    • Eggplant Parmigiana

    PASTAS

    • Spinach Lasagna Bolognese

    • Tagliatelle with wild and cultivated mushrooms and herbs

    • Orecchiette with fennel sausage and homemade tomato sauce

    • Angel Hair Pasta with prawns in a lemon cream sauce

    SIDE DISHES & LIGHT OPTIONS

    • Summer Corn Pudding

    • Green Couscous with Pistachios and Arugula (Inspired by Chef Yotam Ottolenghi)

    • Cinnamon Scented Couscous with Fruits & Almonds

    • Pearl Barley and Mushrooms (Inspired by My Mother)

    • Truffled Macaroni and Cheese

    DESSERTS

    • Summer Pudding (From Johnny Apple’s Far Flung and Well Fed)

    • Grilled Pineapple with Vanilla Ice Cream

    • Chocolate Hazelnut Torte

    • Quince Tart

    • German Chocolate Cake

    • Tarte Tatin with Vanilla Ice Cream

    • Brown Butter Cookies

    • Warm Chocolate Chip Cookies (Inspired by Jacques Torres)

    • Strawberry Shortcake with Chantilly Cream

    • Vanilla Pound Cake

    • Macaroons

    • Chocolate Brownies

    • Chocolate Truffles

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