Hotel debuts new summer menus inspired by local ingredients 

at SMAK Bar and Restaurant REV

 hotel madeline dining

Satiation is this season’s special with new menus at Hotel Madeline Telluride‘s Restaurant REV and SMAK Bar. Managed by Crescent Hotels & Resorts, the AAA 4-Diamond/Forbes 4-Star hotel located in the heart of Mountain Village has unveiled new menus from Chef de Cuisine Bud Thomas at Restaurant REV and Executive Chef Cory Sargent atSMAK Bar, whose shared passion for local ingredients foraged from area farmer’s markets and ranches, farms and fisheries across southwest Colorado puts the taste of the Rockies right on the plate.

REV and SMAK have long incorporated local ingredients on the menu, and this summer’s selection offers items sourced from nearby Zephyros Farms, Tomten Farms, Southwest Fresh Farm Coop and Avalanche Goat Dairy. From weekly excursions to the Telluride Farmer’s Market to visiting the goats at Avalanche Cheese Company, Chef Cory and Chef Bud have been purchasing everything from edible flowers, fresh vegetables and fruit to trout, lamb, and goat cheese to supplement the summer menus at REV and SMAK. Additionally, Hotel Madeline is in the process of installing a hydroponic garden in one of the hotel‘s store rooms, which will allow the hotel to produce all braising greens and delicate lettuces for REV and select salads at SMAK under the guidance of Kris Holstrom, owner of Tomten Farms.

 

At REV, Chef Bud, who is hailed as one of the Best Chefs in America, has introduced a menu of delicious summer dishes including Beets, Beets, Beets served roasted, pickled and preserved with marcona almonds and goat cheese vinaigrette ($12); BLT with crispy cider-braised pork belly, nasturtium greens and local heirloom tomatoes ($14); and Tuscan Kale Caesar with white anchovies, shaved parmesan, poached quail egg and chickpea croutons ($12). For main courses, Chef Bud is serving Colorado Rack of Lamb with sheep cheese polenta, baby spinach and Paonia cherry-port sauce ($49); Snake River Kurobuta-Braised Pork Ravioli with caramelized fennel, springs peas and braising jus ($27); and Wild Copper River Sockeye Salmon with sweet corn & chorizo ragout, arugula and sun dried tomato aioli ($29).

hotel madeline food2Executive Chef Cory Sargent has created a menu of refreshing cocktails and small plates at SMAK that are inspired by local ingredients and the summer season. Sip a selection of local Colorado beers fromPinstripe Red Ale from SKA Brewing Company in Durango to Facedown Brown from Telluride Brewing Company ($6). Original cocktails are categorized by taste sensation, including “Sour” Cherry Blossom,Palm Tree and Berry Sombrero; “Salty” Pucker Up Perro and Cucumber Slice; “Sweet” Blackberry Crush and Sweet Basil Fizz;; “Bitter” Waldorf Manhattan and Twisted Gin Martini; and “Spicy” Bee Sting and Thai Prairie Fire ($12/per).

SMAK is also offering a wide selection of “Snacks” including Colorado Lamb Sliders ($15), Summer Crudite ($8), and Smakaroni and Cheese ($7) with candied bacon or beef short rib for a little something extra. “Salads” range from Farmers Market Salad with a selected ingredients right from the market ($11) to White Mountain Farms Organic Quinoa Salad with golden raisins, peppered pistachios and more ($13). The “Sandwiches & Burgers” selection is similarly inviting, including Tree Hugger with a black bean cumin veggie patty ($12), Brisket topped with bourbon apple bbq sauce ($13), and Colorado Buffalo Rueben with buffalo pastrami ($16). “Plates” tempt with Grilled Salmon ($21), Steak and Truffle Fries ($22) and Grilled Lemongrass Pork Chops ($15). Desserts at SMAK all take inspiration from American classics, and they include, including CheesecakePeanut Butter CupLemon Curd Tart and Campfire S’mores ($8) each.

For reservations at Restaurant REV, please call 970-369-0880 or visit http://www.opentable.com/rev.

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About Hotel Madeline Telluride

Hotel Madeline Telluride is a refined boutique address located at the heart of Telluride, Colorado’s ski mountain. The hotel has 96 guest rooms, 13 suites and 20 condos of sophisticated design, attentive service and the amenities to fully enjoy the invigorating atmosphere of the Rockies. REV is Telluride’s definitive, four diamond-rated dining experience serving farm-to-table mountain chic cuisine that features local and regional ingredients. SMAK is a relaxed Rocky Mountain chic tavern serving an imaginative small- and large-plate menu. The Spa offers transformational treatments focused on healing and rejuvenation. Hotel Madeline Telluride is also well set for intimate weddings and small-scale meetings, with 3,000 square feet of function space surrounded by majestic mountain peaks. For more information, www.hotelmadelinetelluride.com.

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About Crescent Hotels & Resorts

Crescent Hotels & Resorts is a nationally recognized, top-10 independent third-party operator ofhotels and resorts. Crescent currently operates approximately 80 hotels and resorts, with approximately 19,000 rooms in 29 United States & Canada. Crescent is one of a small group of independent management companies approved to operate hotels under the Marriott, Hilton, Starwood, Hyatt and InterContinental flags. Crescent also operates a collection of legendary independent hotels & resorts. For more information, please visit www.chrco.com.

hotel madeline telluride

www.hotelmadelinetelluride.com