Not one, but a collection of the Fairmont Hotel’s talented chefs will host elegant dinners demonstrating their talents with a signature dish. The meals are part of a program the Fairmont calls “experimental” dinners, beginning Oct. 21.

This month’s dinner will focus on traditional Italian food and the classic wine pairings.

Executive Chef Anthony Hsia will lead this four-course dinner featuring Marchesi Antinori Winery, a historic family-owned Italian winery that can trace its history back to 1385. If that’s not impressive enough, Antinori is a member of the Primum Familiae Vini, roughly translated to “First or best families of the wine.”

“With over six centuries of wine making, Marchesi Antinori Winery was a perfect choice to collaborate with our chefs in creating a unique and experiential evening,” says chef Hsia.

Each course will be paired with an award winning wine courtesy of Marchesi Antinori Winery. The reception starts promptly at 7pm with a glass of champagne. The chefs will then take guests on a culinary journey. Other chefs participating in the event include executive sous chef Ryan Ellison, sous chef Eugene Zelditch and pastry chef Fernando Arreola.

The second Winemaker’s Dinner will take place Nov. 11 and feature Napa’s Hall Winery, which has become famous for its reds.

Reservations are required for the event and can be made online.

Menu for the night-


Rose Col de Salici Champagne

Lampredotto and Brioche, Savory Broth

2014 Castello della Sala Bramito Chardonnay

Braised Oxtail Agnolotti, Autumn Onion Flan, Chianti Jus, Pecorino Romano

2013 Marchese Antinori Chianti Classico


Colorado Springs Lamb Rack, Charred Eggplant Purée, Black Trumpets, Dehydrated Black Olives, Saba

2013 Tignanello Toscana

Mascarpone Cheesecake with Amaretto Crust, Brandied Cherries

2009 Vin Santo della Valdichiana or 2011 Aleatico