Outside Marabou Ranch

2022 Festival Schedule

Thursday, September 29

9:00 a.m.-4:00 p.m.

An Introduction to Wine: WSET Level 1
Colorado Mountain College

An introduction to wine for enthusiasts and professionals alike. In this lesson, guests will explore the main types of wine though sight, smell and taste. They’ll gain introductory skills in describing wines and determining pairings.

About WSET: The Wine & Spirit Education Trust (WSET) was established in 1969, providing high quality education and training in wines and spirits.

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Red and White Wines in glasses
Brush Creek Whiskey, Vodka

An Introduction to Spirits: WSET Level 1

An introduction to spirits for enthusiasts and professionals alike. In this lesson, guests will discover the main styles and types of spirits using sight, smell. They’ll gain introductory skills to determining the key factors that affect flavor and aroma, as well as an understanding in fundamental cocktail creation.

About WSET: The Wine & Spirit Education Trust (WSET) was established in 1969, providing high quality education and training in wines and spirits.

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1:00-5:00 p.m.

Guided Fishing and Sipping on the Elk River

This event is a unique and exclusive experience for guests, with only four tickets available in total. Guests start their day at the Marabou Ranch Owners Lodge, where you will sample whiskey with Ian Hosack, brand diplomat for Makers Mark. Afterwards, guests will gear up for an exclusive fly fishing session on a private section of the renowned Elk River. Private guides will instruct on casting and catching trophy trout in the freestone river as.

Then, return to the Owners Lodge for a Barolo wine tasting with Jon Schlegel, the host and founder of Attimo.

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Fly fishing
Cocktails

5:00 p.m.

Welcome Cocktail Party with Festival Talent

Exclusively for all-access passholders.

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6:00 p.m.

Sabores & Sobremesa
Alpine Mountain Ranch & Club Barn

Sobremesa: 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 Doña 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.

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Seated Barn Dinner
Flaming torch over meat and cheese

7:00 p.m.

Bubbles, Bourbon & Burgers
Truffle Pig

Truffle Pig Chef, Schulyer Houfek 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.

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7:00 p.m.

New American Innovation
Yampa Valley Kitchen

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

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Yampa Valley Kitchen Sign
Caviar on ice

7:30 p.m.

Caviar Surf & Turf
Primrose presented by Alpine Bank

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.

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Friday, September 30

9:00 a.m.-12:00 p.m.

WSET Level 2: Wine Exam Only

This course gives students an excellent all-around product knowledge and education. It is an opportunity to go deeper with industry knowledge.

There will be an online/zoom lecture in advance with a review and exam session at SFWF. Please contact info@steamboatfoodandwine.com if interested in this option.

Red wine glasses
Tapas plate

11:30 a.m.-2:00 p.m.

Spanish Tapas Lunch
Meatbar

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.

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12:00 p.m.

To California, From Spain: A Passing of the Oaks

Unearth what’s positively Paso Robles and the influences Spain has had on growing techniques in the wine-soaked California community, known for its hilly vineyards and unique varietals.

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Glass of red wine
Copper Distiller

12:30-1:15 p.m.

Responsible Distilling: Drink Sustainably
Jace Romick Gallery

As important in the spirits we make, as in the food we prepare, incorporating sustainability in the distillation process is sweeping the spirits industry. Marble Distilling leads a fascinating exploration of how spirits are made, revealing the newer, practices of distilling compared to the old school methods, how they affect the quality and quantity of production and their long-term impact on the craft spirits industry. A lively discussion is sure to follow during product tastings and featured cocktails from Rowdy Mermaid and Strongwater. 

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1:30-3:00 p.m.

White Wines of Piedmont
Zandee Gallery

With or without bubbles, Piedmont’s whites are delightful. Join Winemaker Jon Schlegel 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.

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White wine in three glasses with bottles in background
Dona Loca Tequila

2:30-4:00 p.m.

Tortillas, Tequila & Tinto

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, Doña 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.

Sold Out

3:30-5:00 p.m.

Old Fashioned: A Style Beyond the Cocktail
Truffle Pig

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.

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Old Fashion on tile background
Smoky Cocktails

4:00-5:30 p.m.

Creating with Cognac: Smoky Cocktails
Standard Gallery

Distilled twice from white wine and aged in oak for at least two years, cognac can be married to everything from coffee to fruit and rye. Learn to mix, drink and include this distinctly French spirit in your cocktail repertoire.

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5:00 p.m.

The Whole Lamb
Snow Bowl

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 Kawachi, 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 Chef Hosea and Chef Jon-Claude 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.

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Butchery Demo
Chef Paul Reilly

5:30 p.m.

Tastes You Can Trace: Local Ingredient Dinner
Marabou Ranch

Known for their passion for food that is locally-sourced, healthy and grown with integrity, Chefs Dissen and Reilly will ensure you’ll leave this dinner feeling nourished in body and soul. Chef Dissen 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 Dissen and Chef Reilly were members of the nationally acclaimed James Beard Foundation’s Chef Boot Camp.

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6:00 p.m.

Fire & Favor: Cuisine from Baja Mexico
Alpine Mountain Ranch & Club

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.

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Chef Collaboration Dinner
Wine Glasses Jace Gallery

6:00 p.m.

Intentional Influences with Id Est Hospitality
Jace Romick Gallery

A paramount example of collaboration and culinary artistry, this dinner is hosted by Id Est Hospitality Group owner and chef, Kelly Whitaker. He is joined by esteemed chefs from Id Est restaurant concepts The Wolf’s Tailor and BRUTØ Cassie Borshoff,  Michael Diaz de Leon and Taylor Stark. a representation of the team’s backgrounds, this dinner will feature unique flavors of South-East Asia, Latin America and beyond, as well as a culmination of Chef Kelly’s personal journey in regenerative grains, food pathways and community-based food systems.

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7:00 p.m.

Exquisite Flavor: Huneeus Wine Dinner
Truffle Pig

Kismet: When notable wines like Quintessa, Flowers and Faust are paired with the creative cuisine of Truffle Pig’s Chef Schuyler Houfek and four-time semi-finalist for James Beard “Best Chef in America” Clay Conley. This is one meal that’s destined to be a festival favorite.

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Cheers red wine

Saturday, October 1

Wine Tasting

10:00-11:30 a.m.

Basics on Bubbles
Zandee Gallery

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11:00 a.m.-12:30 p.m.

Margaritas 101
Truffle Pig

Truffle Pig’s Mark Stanford–one of our favorite mixologists–makes sublime margaritas. He’ll show you all the tricks of the tequila-enhancing trade and let you decide whether you like them salt- or sweet-rimmed, shaken or blended, traditional or taken in a new direction.

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Frozen Margaritas
Strawberries drizzled with chocolate

12:00-1:30 p.m.

Decadent Pairings: Cheese, Chocolate, Spirit & Wine

Should a pairing only be two? Why limit yourself when you can choose from cheese, chocolate, spirits and wine? So many enticing choices and new combinations to choose from, all in one 90-minute seminar. Heaven…

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12:00-2:00 p.m.

Sensation & Perception

How does what you’re thinking affect what you’re tasting? Scents may trigger memories and emotions, and affect the perception of what you’re drinking. Create an affective memory and train your brain to recognize what is in the glass and what is on the plate through our Sensation & Perception.

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glasses set on a table
Brush Creek Whiskey

1:30-2:30 p.m.

Prohibition-Era Inspired Cocktails
Truffle Pig

Just say no–and the object of your desire becomes all that much sexier. Such is the mystique of prohibition cocktails. Our suggestion: sign on now to sip, savor and scintillate as you learn the history of these iconic concoctions.

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2:00-6:00 p.m.

Grand Tasting & Demonstration Tent
Torian Plum, Base of the Mountain

Taste your way through 70 wines and dozens of spirits in the spectacular mountainside setting, Torian Plum. Connect with the chefs participating in the collaboration dinner and engage in one of our curated demonstrations in the demo tent.

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Group of happy people wearing hats and sunglasses drinking wine

Sunday, October 2

11:00 a.m.-2:00 p.m.

A Sweet Conclusion: Vinyl Brunch
Yampa Street

The only way to toast a truly-memorable weekend is gathering around the table one last time. Enjoy mimosas, Bloody Marys and other Sunday libations including cocktail demonstrations from Mark Stanford. While our DJs let the vinyl spin, fill your plate with an eclectic spread from Texas BBQ to Whiskey French Toast.

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Vinyl Brunch
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