Telluride Wine Fest: Chef James Reaux & “Little Piggies”

20 Jun Telluride Wine Fest: Chef James Reaux & “Little Piggies”

Telluride Bluegrass has Festivarians. Mountainfilm has its tribe. Both have a laid-back come-to-the-neighborhood feel.

And the Telluride Wine Festival?

Chef/restauranteur James Reaux

Is Wine Fest still all about a well-heeled fraternity of individuals who inhale audibly at the mere mention of Travaglini Gattinara Numerata Riserva 1996? Is it still for them, not us?

Not so much.

Not when an event offers great freebies for passholders and non-passholders alike, including “Taste, Toast and Tales,” a seminar featuring local chef-sommelier-storyteller Patrick Laguens. (Elks Park Tent, Thursday, June 25, 2:30 – 4 p.m. )

“Travel through time as he chronicles the loves, lies, and legends of one of the greatest stories ever told. No brix, no tricks…. Just five great wines, fantastic fables, and fun!”

Followed up by Soda Slam!, also in Elks Park, Thursday, 4 – 6 p.m.?

Sip sodas in a variety of exotic flavors and compete with sommeliers in choosing the winner! Discover your passion…Green River, Mango, Pineapple, Cucumber-Mint… This is a non-alcoholic, fun event appropriate for the whole family. It is free to anyone interested in attending. No Wine Festival pass is required! Come join the fun!

Not when the festival offers a seminar entitled “The Morning After….Cocktails” or “Reidel, Nice Piece of Glass.” (Turns out size and shape do matter.)

Not also when Wine Fest proudly touts bacon.

You heard right, bacon, a national craze, ubiquitous. (And other pork delicacies).

Among the events on director Laurel Robinson’s colorful program for the 2015 weekend of wine, spirits, and food is a cooking class entitled “This Little Piggy Went to Market,” featuring Chef James Reaux. (The Kitchen, Friday, 11:30 a.m. – 12:30 p.m.)

A James Reaux bbq

The cooking demonstration brings a whole new meaning to bringing home the bacon when Chef James Reaux with Lara Lyn Carter share creative pork recipes, including bacon Bloody Marys and traditional Italian porchetta.

Reaux started earning his chef’s toque right out of high school, when he entered a two-year culinary program in Toledo, Ohio. He went on to train for two more years in Switzerland at a five-star resort hotel, then spent three more years in yet another internship program at the famous Greenbrier Inn in West Virginia. At resorts and hotels around the world, Reaux climbed the ladder from Sous Chef to Executive Sous Chef to the top rung, Executive Chef.

Before moving to the mountains of Western North Carolina, Reaux worked as executive chef at the Boca Raton Hotels and Resorts in Florida, overseeing 21 restaurants, 400 chefs and $80 million in annual revenue. Along the way he garnered numerous awards, including from the James Beard House.

After a move to the mountains of Western North Carolina, Reaux bought his first restaurant, Murphy’s Chophouse, in 2009. Now he own seven eateries, including Hawg Wild BBQ & Catfish House.

To learn more about Chef James Reaux and “This Little Piggy…,” click the “play” button and eavesdrop on our chat.