Bios
ABOUT US
Bios
ABOUT US
Chef ANIA aniola
Ania grew up in Poland, in a culture where living in harmony with the seasons and nature was not just a lifestyle choice but a way of life. Without supermarkets or processed foods, everything was prepared by hand, using the bounty of the land. Family meals were central to daily life—a time for gathering, storytelling, and expressing gratitude for the harvest. This connection between food, storytelling, and gratitude continues to inspire her approach to cooking today.
Ania’s cooking philosophy emphasizes simplicity and respect for quality ingredients. Much like the finest wines that highlight the purity of the fruit, she believes that exceptional food allows each ingredient to shine. By working closely with farmers, butchers, and fishmongers, she sources the highest quality products, favoring local and seasonal ingredients. However, she remains committed to sourcing the best, regardless of origin, if it elevates the dining experience.
For Ania, flavor and preserving the natural quality of each product are paramount. This approach pairs seamlessly with wine, where the simplicity of her dishes complements and enhances the wine rather than overshadowing it.
One of Ania’s signature dishes is a custom-cut, three-inch-thick prime porterhouse steak from Bryan Flannery. To perfect this dish, she serves it in two courses, pairing each cut with a complementary wine. The tenderloin is served first with a softer or aged wine, followed by the strip, which pairs beautifully with a more assertive, younger Napa Cabernet. This meal goes beyond a traditional steak dinner, becoming an exploration of how different cuts of beef and wines interact.
Kenny Koda
Kenny was the wine director at Harmons Restaurant at the old train depot in Telluride, Colorado. After taking his Master Sommelier tests, Kenny moved to the Napa Valley. For 15 years in the Napa Valley Kenny was the winery director for Rudd Winery, opening Wine director for the Michelin starred restaurant Press Saint Helena, and Vice President of wines for all of Dean & Deluca.
After consulting for several wineries and restaurants in Napa Kenny and Ania returned to open Ania’s Table in Telluride.
Kenny is a veteran of the United Stated Marine Corps as well as a presenter at most of America’s premier wine festivals.
When Kenny and Ania are not in Telluride or Napa they vacation in Italy soaking up wine and food culture.
Bio
SAMPLE MENU OPTIONS
Bio
SAMPLE MENU OPTIONS
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 trips to San Sebastian)
Bodega Bay Salmon with Chanterelle Mushrooms
Sea Bream Roasted in Salt Crust (Inspired by trips to Ischia)
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 trips to 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 Rhum & Vanilla Ice Cream
Chocolate Hazelnut Torte
Quince Tarte
German Chocolate Cake
Tarte Tatin with Vanilla Ice Cream
Birthday Cake
Molten Dark Chocolate Chip Cookies (Inspired by Jacques Torres)
Strawberry Shortcake with Chantilly Cream
Vanilla Bean Creme Brulee
Dark Chocolate Mousse with Berries
Pear Bread Pudding with Creme Anglaise
Chocolate Souffle
In action
In action