Reserve Your Seat: Upcoming Exclusive Telluride Culinary Experiences

Starting this December, we’re hosting a series of thoughtfully curated wine dinners at the Telluride Science & Innovation Center. Limited seating for these dinner experiences are available to purchase on Open Table from the link below.

  • RESERVE SEATING ON OPENTABLE

    Limited Seating Offered Now Booking 12/27 & 12/28 Dinners

    Hosted at the Telluride Science and Innovation Center | 6 PM Start

    Join us at the Telluride Science and Innovation Center for an unforgettable evening of gourmet dining, crafted by the renowned Chef Ania Aniola. Chef Ania is known for her passion for creating culinary masterpieces that blend farm-to-table freshness with exquisite technique. Each course will be paired with wines selected by Sommelier Kenny Koda, making this event a true celebration of food and wine.

    Menu Highlights:

    • 1st Course:
      Jumbo Lump Crab Cake with Chive Beurre Blanc
      A delicate balance of fresh crab and creamy beurre blanc to start the evening on a luxurious note.

    • 2nd Course:
      Whole Roasted Onion Stuffed with Sausage & Fonduta
      A savory twist with rich sausage and creamy fonduta nestled in roasted onion.

    • 3rd Course:
      "Liberty Farms" Crispy Skin Duck Breast with Tart Cherry Sauce, Baby Beets & Sunchokes
      A perfect harmony of crispy duck, tart cherry, and earthy root vegetables.

    • 4th Course:
      "Flannery" Prime 28 Days Dry Aged Eye of the Rib, Perigord Truffle, Roasted Mushrooms & Potato Confit
      Succulent dry-aged ribeye paired with the umami richness of truffles and mushrooms.

    • 5th Course:
      Sauternes Poached Bosc Pear, Valrhona Chocolate Sauce & Toasted Almonds
      A decadent finish of poached pear and rich Valrhona chocolate.

    Every dish reflects Chef Ania Aniola's dedication to fresh, local ingredients and refined cooking techniques, perfectly paired with fine wines hand-selected by Kenny Koda.

    Location:
    Telluride Science and Innovation Center
    300 S Townsend St., Telluride, CO 81435
    Time: Limited seating available between 6:00PM-7:30PM

  • RESERVE SEATING ON OPENTABLE

    Limited Seating Available Reserve Now!

    Hosted at the Telluride Science and Innovation Center | 6 PM Start

    Celebrate New Year's Eve with an exclusive dinner crafted by Chef Ania Aniola, renowned for her innovative farm-to-table approach. Hosted at the Telluride Science and Innovation Center, this five-course dinner features wines expertly paired by Sommelier Kenny Koda. Chef Ania’s culinary expertise will elevate each dish, ensuring a memorable dining experience as you ring in the new year.

    Menu Highlights:

    • 1st Course:
      Cold Smoked Wild King Salmon, Caviar, Creme Fraiche & Watercress
      Delicately smoked salmon topped with caviar and creme fraiche for a refined, refreshing start.

    • 2nd Course:
      Seared Maine Dayboat Scallops, Saffron Beurre Blanc & Heirloom Winter Squash
      Perfectly seared scallops paired with saffron beurre blanc and seasonal squash.

    • 3rd Course:
      Organic Roast Chicken Stuffed with Perigord Truffle, Sunchokes & Perigord Truffle Sauce
      A luxurious truffle-stuffed chicken that highlights the depth of earthy flavors.

    • 4th Course:
      "Flannery" Prime 28 Days Dry Aged Rib Cap with Chimichurri, Carrots, Potato & Chive Puree
      Rich rib cap balanced with fresh chimichurri and creamy potato puree.

    • 5th Course:
      Roasted Pineapple, Agricole Rhum Ice Cream & Puff Pastry Crisp
      A tropical twist on dessert to end the year with sweetness and flair.

    Each dish showcases the creative talent of Chef Ania Aniola, with every detail crafted to perfection. Paired with Kenny Koda’s expertly selected wines, this event promises an extraordinary dining experience.

    Location:
    Telluride Science and Innovation Center
    300 S Townsend St., Telluride, CO 81435
    Time: Limited seating available between 6:00PM-7:30PM

Book Our Services

Welcome to Ania’s Table, offering bespoke culinary experiences designed by Chef Ania Aniola in the heart of Telluride, Colorado. From intimate dinners to private events, we deliver a personalized and luxurious dining experience, enhanced by our Advanced Sommelier, Kenny Koda.

Curated Experiences:

  • Private Chef Experiences: Enjoy a fully customized, multi-course dinner, lunch or breakfast prepared by Chef Ania and her team in your home or private venue. Perfect for intimate gatherings, special celebrations, or a relaxed morning with family and friends.

  • Private Sommelier & Wine Tastings: Let our expert sommelier, Kenny Koda, guide you through a private wine tasting or create expertly paired wines for your meal, making your event truly unique.

  • Private Cooking Classes: Discover new culinary techniques with a personalized cooking class led by Chef Ania. Perfect for those seeking a hands-on, interactive culinary experience.

  • Wine & Spirit Classes: Experience a private wine class with sommelier Kenny Koda, exploring the nuances of different wines and how to perfectly pair them with various dishes. Alternatively book a spirit tasting, such as Whiskey or Rhum, and learn how to make a perfect cocktail featuring your favorite spirits.

  • Small Wedding Catering & Rehearsal Dinners (up to 40 guests): Make your wedding weekend unforgettable with our intimate, high-end wedding catering and custom-designed rehearsal dinners. We specialize in farm-to-table cuisine, hand-selected wines, and customized menus, all crafted with exceptional service to bring your vision to life.

  • Cocktail Parties: Host an elegant cocktail party with passed hors d'oeuvres and signature drinks, ensuring your guests have a truly remarkable experience.

  • Private Events: Whether it’s a birthday celebration, anniversary, or family reunion, we bring fine dining to your private event in Telluride, tailoring every detail to your preferences.

Book your experience today and let us provide the culinary excellence and personal touch that will make your time in Telluride unforgettable.

  • Salads & Starters

    • Iceberg Wedge, Blue Cheese & Bacon

    • Green Bean Salad

    • Butter Lettuce, Fine Herbs & Champagne Vinaigrette

    • Watermelon, Tomato, Cucumber & Basil

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

    • German Potato Salad with Whole Grain Mustard

    • Chopped Salad

    • Roasted Beets and Carrots with Orange Supremes

    • Lettuce, Tomato & Onion with Balsamic Vinaigrette

    Main Dishes

    • Grilled Sliced Steak with Rosemary and Garlic

    • Roasted Leg of Lamb with Fresh Herbs & Garlic

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

    • Roasted Crispy Skin Wild Salmon

    • Moroccan Lamb Braised with Tomato, Apricot & Preserved Lemon

    • Grilled Vegetable Parfait, Goat Cheese & Pesto

    • Eggplant Parmigiana

    Side Dishes & Light Options

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

    • Summer Corn Pudding

    • Cinnamon Scented Couscous with Fruits & Almonds

    • Pearl Barley and Mushrooms (Inspired by My Mother)

    • Truffled Macaroni and Cheese

    Desserts

    • Brown Butter Cookies

    • Warm Chocolate Chip Cookies (Inspired by Jacques Torres)

    • Strawberry Shortcake with Chantilly Cream

    • Vanilla Pound Cake

    • Macaroons

    • Chocolate Brownies

    • Chocolate Truffles

  • Appetizers & Starters

    • Burrata with New Olive Oil and Easter Radishes

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

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

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

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

    • Andante Cheeses with Honeycomb

    • Escargot with Garlic, Butter, and Parsley

    Main Dishes

    • Flannery’s Prime Porterhouse Steak in Two Courses, 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 Trip to San Sebastian)

    • Bodega Bay Salmon with Chanterelle Mushrooms

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

    • Hawaiian Prawns Roasted in Butter, Garlic and Parsley

    • Coq au Vin Jaune Made 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’ La Brigada & Paris’ L’Ami Louis)

    • 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

    Pastas & Bistros

    • Spinach Lasagna Bolognese

    • Bistro Classics

    Salads

    • Chopped Salad with Meyer Lemon Vinaigrette

    Desserts

    • Grilled Pineapple with Vanilla Ice Cream

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

    • Chocolate Hazelnut Torte

    • Quince Tart

    • German Chocolate Cake

    • Tarte Tatin with Vanilla Ice Cream