Thursday, September 29
9:00 a.m.-4:00 p.m.
WSET Level 1 Award Wine
Lecture & Test
The Wine & Spirit Education Trust (WSET) was established in 1969 to promote, provide, and develop high quality education and training in wines and spirits for those in the trade or intending to join it. The WSET designs courses and produces teaching and learning materials working through a network of registered centers.
Level 1 Award in Wine
Offered by the Wine Education Institute a WSET approved program provider. Explore the main styles and types of wine through sight, smell and taste. Gain the basic skills to describe wine accurately as well as make wine and food pairings.
WSET Level 1 Award Spirits
Lecture & Test
The Wine & Spirit Education Trust (WSET) was established in 1969 to promote, provide, and develop high quality education and training in wines and spirits for those in the trade or intending to join it. The WSET designs courses and produces teaching and learning materials working through a network of registered centers.
Level 1 Award in Spirits
Offered by the Wine Education Institute a WSET approved program provider. In the Level 1 Award in Spirits class you will discover the main styles and types of spirits using sight, smell and taste to develop an understanding of the key factors that affect flavor and aroma. Gain a fundamental understanding on cocktail recipe creation. In addition to the WSET Class there will be a workshop where you’ll develop a fundamental understanding of crafting cocktails.
1:00-5:00 p.m.
Guided Fly Fishing Experience on Private Waters with a great selection of private tastings, good people and good food
The private fishery at Marabou Ranch consists of over two miles on the famous Elk River and 10 still-water fisheries. Most days on the water at Marabou are not fishing, but catching. This experience is limited to 4 people with 2 guides. Experience a single barrel whiskey flight tasting with Maker’s Mark Brand Diplomat, Ian Hosack, while gearing up at the Marabou owners lodge with your guides. Then spend a couple of hours fishing on private waters with some of the most knowledgeable guides in Colorado. Following a beautiful day fishing, Jon Schlegel, founder and winemaker at Attimo Wine, will lead an intimate Barolo Tasting at the owners lodge while you nosh on charcuterie plates from MEATBAR. Gear and transportation included.
6:00 p.m.
Flavors of Mexico Dinner
with Chef Dana Rodriguez at Alpine Mountain Ranch & Club Barn
James Beard nominated Chef Dana Rodriguez is amazing in and out of the kitchen – her culinary skills are unmatched but it’s her fun, no-filter, larger than life personality that will put the heat in this dinner! Enjoy Dana’s own Dona Loca Tequila and Meszcal during cocktail hour and wines from the Valle de Guadalupe during dinner.
7:00 p.m.
Bubbles, Bourbon & Burgers at Truffle Pig
with Chef Schulyer Houfek
This will not be a regular bun and beef burger! Truffle Pig Chef, Schulyer Houfek, will be preparing 3 different month watering sliders accompanied by private label Makers Mark & Champagne.
7:00 p.m.
Yampa Valley Kitchen with Chefs Joe Campbell and Jonathon Sawyer
Food & Wine Magazine’s Best New Chef 2010 & James Beard Award Finalist Jonathon Sawyer will join 4 time SWFW Chef Joe Campbell for an innovative New American Dinner. Enjoy wines from Alexander Valley paired with dinner.
7:30 p.m.
Caviar Surf & Turf
with Chef Collin Kelley & Tristen Epps at Primrose presented by Alpine Bank
A 5 course dinner featuring surf & turf and Black River Caviar. Executive Chef & Owner Collin Kelley will be accompanied by long time friend Chef Tristen Epps, Executive Chef at Red Rooster Overtown in Miami, to create a surf & turf menu featuring Black River Caviar throughout. The turf portion of the meal will be locally sourced in collaboration with Alpine Bank, the Community Ag Alliance and Routt County-4H.
Friday, September 30
9:00 a.m.-12:00 p.m.
WSET Level 2 Wine Test
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.
11:30 a.m.-2:00 p.m.
Spanish Tapas Lunch at Meatbar
We loved the Italian Style Art of the Long Lunch so much last year we decided to share the love with Spain – and invite long time SFWF friend Laura Posiak, who performed our very first butchery demo seminar to open up her newest location on Lincoln Avenue for a tapas style lunch with Orison Wines.
1:30-3:00 p.m.
Seminar: Bianco, Arneis, Chardonnay, Favorita & Bubbles with Winemaker Jon Schlegel of Attimo Wines
Piedmon is one of Italy’s most acclaimed wine growing regions – of Italy’s 20 major regions, Piedmont ranks 6th in highest production volume. Join Winemaker Jon Schlegel as you drink your way through the white wines of Piedmont.
2:30-4:00 p.m.
Seminar: Tortillas, Tequila & Tinto
Join Dana Rodriguez as you taste all the flavors of Mexico from tortillas to red wine from the emerging wine region of the Valle Guadulpe (Baja Mexico) and Dana’s very own tequila, Dona Loca.
3:30-5:00 p.m.
Seminar: Old Fashioned as a Style Not as a Cocktail with Mark Stanford
Most of us know the Old Fashioned as the muddled cocktail made with whiskey but that isn’t the only way to experience this popular cocktail. Mark Stanford will show the magic behind the style of the Old Fashioned and the many ways to mix it while featuring Knob Creek Cask Strength and Makers Mark to name a few cherished spirits.
4:00-5:30 p.m.
Seminar: Cognac & Smoky Cocktails
Cognac is the white wine and is the double distillation of wine. From coffee to fruit to rye, learn how to mix, drink and include this popular French spirit in your cocktail rotation.
5:30 p.m.
Chef Collaboration Dinner with Chef Paul Reilly & Chef William Dissen at Marabou Ranch
Known for their passion around food with integrity, locally sourced and healthy ingredients you can be sure you’ll leave this dinner feeling nourished in body and soul. Chef Dissen was named Chefs 40 under 40 and “Green Chef of the Year” Both Chef Dissen and Chef Reilly were members of the nationally acclaimed James Beard Foundation’s Chef Boot Camp. Our favorite quote you might hear from them “there is no cuisine without gardens & farmers” – We totally agree.
5:30 p.m.
Lamb Butchery Demo and Dinner with Chef Hosea Rosenberg, Chef Jon Claude Stevens & Head Butcher Kelly Kawachi at Snow Bowl
Join us for an intimate discussion and exquisite wine pairing dinner all centered around world class Colorado lamb. Learn how our food is raised on the farm, to its destination on the plate.
During appetizer hour, watch as Head Butcher of Blackbelly Butcher in Boulder, CO, Kelly Kawachi, demonstrates the butchery of a whole lamb, while engaging in discussion with the Buckner Family Ranchers who raised it, Clint and Marykay Buckner.
This will be followed by a sit down multi-course dinner by Chef Hosea Rosenberg of Blackbelly and Chef Jon-Claude of Snow Bowl, featuring Yampa Valley lamb, and other local and seasonal ingredients. Attendees will also have the opportunity to purchase fresh cuts of lamb from the demo to take home and cook! These sales will be contributed directly to Sophie’s Neighborhood, a nonprofit formed by Chef Hosea Rosenberg, for pediatric rare disease research.
6:00 p.m.
Baja Dinner with Chefs Alex Seidel, Alberto Collarte Pindar, Poncho Cadena & Arturo Rivero at 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.
7:00 p.m.
Huneeus Wine Dinner with Chefs Schulyer Houfek & Clay Conely at Truffle Pig
With wines like Quintessa, Flowers and Faust – how can this dinner be anything but exquisit. Truffle Pig’s very own Chef Schulyer Houfek will be joined by four-time semi-finalist for James Beard “Best Chef in America” Clay Conley and together we look forward to seeing magic happen!
Saturday, October 1
11:00 a.m.-12:30 p.m.
Seminar: Margaritas 101
Mark Stanford at Truffle Pig
Salt or no salt, blended or on the rocks – our favorite mixologist will show you all the tricks – you decide how you like it best.
12:00-1:30 p.m.
Seminar: Cheese, Chocolate, Spirit & Wine Pairing- what could be better?
All our favorite things in one seminar.
12:00-2:00 p.m.
Perception Lunch
How does what your thinking affect what you’re tasting? Scents may trigger memories and emotions and affect the perception of what you’re drinking. Additionally how can you create an affective memory and train your brain to recognize what is in the glass and what is on the plate.
1:30-2:30 p.m.
Seminar: Prohibition-Era Cocktails
Mark Stanford at Truffle Pig
There is something sexy about the things that are prohibited – learn all about iconic prohibition-era cocktails.
2:00-6:00 p.m.
Grand Tasting & Demonstration Tent
Torian Plum, Base of the Mountain
In a spectacular mountainside setting, enjoy food from 20 chefs, over 70 wines and a number of spirits. A great opportunity to talk with and taste food from the chefs participating in the collaboration dinners. While tasting your way through the festival be sure to stop and engage in one of our curated demonstrations in the demo tent.
Sunday, October 2
11:00 a.m.-2:00 p.m.
Vinyl Brunch on Yampa Street
The best way to recap a memorable weekend and share stories from the night before . . . Brunch! Enjoy Mimosas, Bloody Marys, and other Sunday libations as well BBQ from Top Chef Season 15 Bruce Kalman, Green Chili from Carls, Whiskey French Toast from Chef JC at Snowbowl, vinyl spins and more cocktail demonstrations from Mark Stanford. Sunday Funday!
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