Wontrobski Guest Chefs At Argentine Grille, Rico, For SMRC, 3/17
[click “Play”, John Wontrobski talks with Susan about the event and his background as a chef]
It’s tough to connect the dots: a Telluride Deputy Marshal, a nonprofit dedicated to ending interpersonal violence in the greater Telluride community, St. Patrick’s Day, and, well, Shepherd’s Pie, but here’s the story.
On March 17, 5 – 9 p.m., John Wontrobski, Telluride Marshal and board member of the San Miguel Resource Center, is Guest Chef at the Argentine Grille in Rico. The special menu John put together for that night includes Lamb Shepherd’s Pie served either with oysters on the half shell – or a salad and vegetable (greens for St. Patrick’s Day) and Irish soda bread (also in honor of the holiday). The entree is priced at $25 and half the proceeds from the meal go to – and here’s the punch line – the San Miguel Resource Center.
The very talented chef Eamonn O’Hara presides over the Argentine Grille. He and John plan to work together to produce the St. Patrick’s Day feast. Chef O’Hara is the former Executive Sous Chef at the famous Hotel Bel Air in Los Angeles, California, where he worked with the world-renowned chef, Wolfgang Puck. He also presided over the kitchen at Dunton Hots Springs, where Telluride Inside… and Out was often privileged to dine when the newly remodeled resort opened for business about 15 years ago.
The Argentine Grille is located in the historic Rico Hotel in Rico, Colorado, 25 minutes south of Telluride on Highway 145. The Rico Hotel was originally constructed as a 40-room boarding house for the International Smelting Company in 1926. During the “boom” of the 1940’s, the boarding house morphed into a hotel.
For reservations, call 970-967-3000.
If you know someone in need of help or information, call the Resource Center, at 970-728-5660.
To find out more about Chef John Wontrobski (hint: cooking is on his resume) click the “play” button and listen to his interview.
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