Introducing The 2024 Beer Pairing Dinner Menu
The Brewers Showcase at the 2024 Telluride Blues & Brews Festival will kick off in spectacular fashion on Thursday, September 12 at 6 pm with a decadent beer pairing dinner at Black Iron Kitchen + Bar at Madeline Hotel & Residences, an Auberge Resort.
This exciting culinary event will feature a five-course meal prepared by Madeline’s Executive Chef Zachary Ladwig, thoughtfully paired with craft beers from Sierra Nevada Brewing Company, Ska Brewing Company, Crooked Stave Artisan Beer Project, Wild Provisions Beer Project and Carver Brewing Company. The evening will also feature live music from Nat Myers and folks from the Billy Goat Hop Farm.
Attendees will be welcomed with festival exclusive beer Sierra Nevada Billy Goat Blonde Ale followed by five dinner courses with locally-sourced ingredients and their respective beer pairings. Brewers and personalities will introduce each course giving a unique insight into the world of flavor profiles and combinations. Diners will have the opportunity to meet and interact with Chef Zachary Ladwig, hop farmers and brewers in an intimate setting unlike any other.
Tickets are $185 and include five courses and six craft beers. Attendance is limited to 60 people.
2024 Menu
Welcome beer - Sierra Nevada Billy Goat Blonde Ale
- with -
Snacks From Field, Forest & Streams
Wagyu Beef | Tartlets, Huitlacoche, Amaranth, Sprouting Corn
New Potatoes | Croquette, Iberico Ham, Manchego Cheese
Sourdough | Blini, Smoked Trout, Green Apple
Rainbow Springs Trout
Cured in a Rustic Ale, Weston's Radishes & Wild Berries, Orange Balm
- with -
Crooked Stave Sour Rose
Sour Ale aged in Oak with Raspberries & Blueberries
West Fork Foraged Chanterelles
Tartelette, Mountain Bird Chicken Liver Pate, Wild Herbs in a Rose Hip Vinaigrette
- with -
Wild Provisions Beer Project Phases Waning Gibbous
2 Year Spontaneous Beer Finished in Whiskey Barrels
Delta Silver Queen Corn
Casoncelli Pasta, Porcini Mushroom, Alabama Red Shrimp, Corn Veloute
- with -
Sierra Nevada Brewing Company Pale Ale
Intense aromas of citrus and pine finding balance with the subtle sweetness of caramelized malt
Cross Creek Wagyu Beef Short Ribs
72-hr Confit, Young Carrots & Preserved Garlic Scapes, Staghorn Sumac
- with -
Ska Brewing Company Ska Brewing Company Double Modus
This DIPA packs a hoppy punch
White Ale
Ice Cream, Orchard Apple, Caramel Ganache, Caraway Tuile
- with -
Carver Brewing Company Black Bear Bourbon Barrel Stout
A rich stout complemented by a decadent whiskey flavor
Zachary Ladwig
Ladwig joins the Madeline time with over two decades of professional experience spanning from 5-star luxury hotels and resorts to 2-star Michelin-rated restaurants. Before his tenure at Madeline, he served as the Executive Chef at Alila Ventana in Big Sur, CA, and Dunton Hot Springs: Relais & Châteaux in Dolores, CO. Chef Ladwig has also held the titles of Executive Sous Chef at Bouley Restaurant under Chef David Bouley and Chef de Partie at Corton in New York City. Known for his commitment to using locally sourced, seasonal ingredients to craft dishes that both satisfy the palate and narrate a story, Chef Ladwig's dedication aligns seamlessly with Madeline's notable culinary reputation.
Available now, Ladwig has introduced new menus at both of Madeline’s dining options Black Iron Kitchen + Bar and Timber Room. Serving breakfast, lunch and dinner, Black Iron Kitchen + Bar’s menu features hearty, seasonal dishes inspired by the best ingredients from local Western Slope farms including Winter Squash Hash made with crushed sweet potato and butternut squash, roasted poblano peppers, crispy chickpeas, kale, sunny side up egg, salsa macha; Sunchoke Angolotti served with preserved chanterelle mushrooms, toasted sunflower seeds, black truffle cappuccino; and Rocky Mountain Elk Loin. The reinvented menu at Madeline’s coveted living room and outdoor dining venue, Timber Room, offers sharable grazing plates featuring local products from alpine cheeses to smoked trout and hearty dishes including Cross Creek Wagyu Beef Wellington alongside signature cocktails.
Nat Myers
The road is this restless poet and musician’s middle name. Nat Myers is a seeker who calls The Odyssey – the endless epic of never-ending travels - an early influence. His passion for poetry opened his eyes to the blues, the music his father loved. While studying poetry at The New School in New York City, Nat took to busking to make ends meet. With some covers and a predominance of original work, he got hooked on the buzz of performance. And yeah, a little money, too.
His 2023 album, Yellow Peril, done in collaboration with The Black Keys’ Dan Auerbach, speaks to the pandemic-era backlash against Asian Americans – Nat is Korean American – using the storytelling methods of country blues artists to draw a picture of modern American life as seen through his eyes. It has the gritty feel of a field recording captured on a front porch, full of soul and a poet’s insight. His is a voice we desperately need as we navigate a post-pandemic world. He assures even the fearful among us that, “We all just want to have a little fun before we die/Ain’t no difference between you and I.”
Billy Goat Hop Farms
Billy Goat Hop Farm is the largest hop farm in the Southwest, providing superior quality fresh, whole cone, and pelletized hops directly to craft brewers. Starting in 2017, they've grown to 32 acres that produce 9 varieties of amazing hops. Owners and farmers Chris and Audrey pride themselves on creating genuine farmer-brewer relations and bringing true craft into their process. Combining traditional hands-on practices and state-of-the-art technology, they use less water and chemicals which transcends into a healthier ecosystem, soil, and hop plants. Brewers enjoy the bright aroma and subtly unique flavor profile imparted from Colorado's terroir, and the passion poured into every step of the process. They are also the first farm to win Hop Quality Group's prestigious Cascade Cup outside of Washington or Oregon. Know your farmer, Love your beer.
Tickets are $185 and include five courses and at least six beers. Don’t miss out, attendees are limited to 60 people.