If you want a true taste of Colorado, make a point to dine at Ludwig’s at the Sonnenalp Vail during Toast & Table, a winter dinner series that blends Colorado chefs and Colorado wines in celebration of the Centennial State.

“Our goal was to highlight the quality of Colorado wine by pairing each event with well-known local Colorado chefs whom guests recognize and connect with. I have worked with or personally know each of these chefs, allowing us to collaborate through strong existing relationships,” said Austin Sheffield, director of food and beverage at Sonnenalp Vail. “Bringing them to the hotel for this special dinner series generated a great deal of enthusiasm from everyone involved.”

The guest chefs will work alongside Josh Marshall, director of culinary at Sonnenalp Vail. Marshall worked at hotels in Taiwan and Guangzhou, China, adding an Asian influence to his previous experiences in Denver; Jackson Hole, Wyoming; Naples, Florida; and his native California.

The first dinner was held on Dec. 13 and featured Jonathan Lane, culinary director and executive chef at Devil’s Thumb Ranch in Tabernash and Storm Cellars Winery near Hotchkiss and Paonia. Dinners with different chefs and wineries will be hosted in January and February and then in March all three chefs will be invited back to do a final gala dinner.

• Jan. 30 – Chef Justin Brunson of Brunson Meat Company and The Ordinary Fellow Winery-$125
• Feb. 21 – Chef Alex Seidel of Mercantile Denver and Carboy Winery-$125
• Mar. 21 – The Grand Toast – all four chefs and wineries unite for an incredible finale-$175

“Each chef will bring their own distinctive flair to the menu. Chef Brunson will feature his signature dry-aged meats, presenting a 35-day dry-aged striploin aged with his proprietary noble molds, which impart a rich, nutty, popcorn-like flavor. Chef Josh will incorporate Asian influences inspired by his time abroad. He also draws on his experience working with Chef Jonathan Lane at the Four Seasons Chicago, showcasing a pig trotter dish that Jonathan taught him years ago. Chef Seidel will continue to impress guests with his renowned, unmistakable style,” Sheffield said.

The wineries for Toast & Table were selected by Sonnenalp Vail’s sommelier Zack Lewison, who felt that these wineries are pioneers and great representatives of high-quality Colorado wines. 

“Steve Steese and Jayme Henderson from The Storm Cellar Winery and Vineyard out of Paonia, Ben Parsons from The Ordinary Fellow in Palisade, and Tyzok Wharton with Carboy Winery out of Palisades all have extensive accolades from Colorado and beyond. Zack felt it was important to showcase local wines that can pair best with local chefs,” Sheffield said.

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