Est. in 1987


Chef Kendra Wilcox-Dillon offers Personal chef services and/or cooking classes in Mt. Village/Telluride, Aspen or Steamboat Springs for Winter Ski Season 2011/2012

Classic French or Southwest French Fusion Cuisine which is

French Escoffier recipes that have reduced saturated fats, sodium, cholesterol & sugars which are replaced

with flavors of the Southwest (KendraÕs Kitchen multi purpose Seasoning) & Fresh Herbs.


Winter Menu


Hors dÕoeuvres/Apres Ski

Spinach & Pernod Mousse in Belgian endive or Crimini Mushroom Caps

Bison Meatballs with KendraÕs Kitchen Healthy Gourmet BBQ Sauce

Chicken Pinwheels with the Rub & SW Seasoning form KendraÕs Kitchen¨

Chicken & Wild Mushroom Moneybags

Duck & Wild Mushroom Quesadillas with Mango Salsa & Crme Fraiche

Duck & Fig Skewers with a Rosemary Port Glaze rolled in toasted Pecan Nuts

Crab & Wild Mushroom Checkerboard

Chile & Lime Rock Shrimp in Belgian endive

Smoked Salmon Rolls with an Avocado Dill Mousse

Shrimp Wrapped in Proscuitto with a Maple Marsala Glaze

Lemon Cup with Prawns & Cocktail Sauce

Smoked Trout CanapŽs with a Habenero Horseradish Whip

Roquefort & Mascarpone Cheese in Mushroom Caps with Tossed Hazelnuts

Classic American Deviled Eggs or Oeufs en gelee

Petite Organic FarmerÕs Market New Potatoes filled with Crme Fraiche & Caviar

KidÕs Plain Quesadillas with Tomato Salsa

Raclette Fondue with Roasted Winter Vegetables

Hummus or Artichoke Parmesan Dip & Crispitas¨ TellurideÕs Own Oven Baked Pita Chip from KendraÕs Kitchen¨

 Brie en Croute with Seasonal Fruit Compote

CruditŽs Platter with KendraÕs Kitchen SW Dip

Guacamole & FarmerÕs Market Roasted Chiles & Tomato Salsa with Home Fried Tortilla Chips

Oven Fried Chicken Wings with KendraÕs Kitchen Dipping Sauce & Roquefort Dipping Sauce






Painted Soup of FarmerÕs Market Pureed Squash

Carrot & Ginger Soup

Wild Mushroom, Pink Peppercorn & Cognac Soup

Asparagus & Tarragon Lobster based Soup

Sweet Potato & Pumpkin Soup with Pecan Crme

Butternut Squash & Apple Soup

French Onion Fennel Soup Au Gratin






Beef Tenderloin with a Shallot Thyme Cabernet Sauce or a Rosemary Chile Cream Sauce

Bison or Beef Wellington (Healthy Gourmet Version)

Steak Au Poivre (Healthy Gourmet Version)

Colorado Bison Tenderloin with a Chipotle Marsala Sauce

Standing Rib with Horseradish Peppercorn Whip (Healthy Version)

  Short Ribs braised in Zinfandel & Shallots

                             Pan seared Veal with New Zealand Crab & Lowfat Hollandaise

            Elk Tenderloin with a Ligonberry & Wild Blackberry Sauce

Elk Tenderloin with a Juniper Sage Shiraz Sauce

Duck Breasts with a Port Rosemary Fig Sauce

Pork Tenderloin with Apple & Dried Palisade Cherry Compote

or Apricot Brandy Sauce

Baked Ham with a British Mustard Sauce

Rack of Lamb with a Pinion Rosemary Crust and a Roasted Red Pepper Mint Glaze

Pinion Nut Crusted Colorado Lamb Chops with a Jalape–o Mint Jelly and/or a Classic Mint Jelly

Proscuitto wrapped Halibut with a Sage Butter Sauce (no cholesterol version available)

Sea Scallops wrapped in Bacon with a Vermouth Sauce on bed of with Julienned Vegetables

Filet of Wild Salmon with a Tarragon Sancerre Cream Sauce

Salmon Roulade with Savory Winter Vegetables wrapped in Leek Ribbons with a Roasted Red Pepper Sauce

KendraÕs Kitchen Simple Sauce: a protein, a cram, a fesh herb, shallots

KendraÕs Seasoning; Deglace with Red or White Wine

Wild Mushroom Enchiladas with a Roasted Red Pepper & Chile Sauce

Chicken Enchiladas with Roasted FarmerÕs Market Chile & Cilantro Sauce

              Crab & Corn Enchiladas with a Cilantro Cumin Sauce

                                 Grilled Chicken Fajitas

Beef or Bison Lasagna with a Fat Free BŽchamel & Tomato Basil Sauce

Classic American Turkey Dinner with a Ligonberry, Pear & Cranberry Sauce



Seasonal Vegetables prepared to your Specifications or chefÕs suggestion

Asparagus with a Pistachio Orange or Lemon Butter Sauce

SautŽed Organic Baby Spinach

Brussels Sprouts, Walnuts Seeped Cranberries tossed with a Maple Sherry Dressing

Roasted Winter Root Vegetables

Roasted Asparagus with Smoked Salt

Haricot Verts with a Citrus Sauce

Steamed Broccoli & Carrot Flowers

Petite Organic Peas & Carrot Flowers





Roasted Red & Yellow Beet Strudel

Wild Mushroom Strudel

Red & Brown Wild Rice with toasted Pecans

Quinoa & Pinion Nuts

Whipped Buttermilk Organic Potatoes (healthy gourmet version)

PurŽed Ginger Sweet Potatoes

Beet, Swiss Chard & Goat Cheese Risotto

Braised Endive with Proscuitto

Potato & Leek Casserole

Potato Au Gratin (classic or healthy gourmet version)

Caramelized Onion. Romano & Thyme Tarts

Spinach Au Gratin

Lime & Cumin Black Beans

Corn & Poblano Chile SoufflŽ

Roasted Poblano Chiles Stuffed with Red & Yellow Peppees & Wild Mushrooms with a Shallot Beurre Blanc Sauce



One Dish Meals

Top Blade Pot Roast with KendraÕs Kitchen¨ Healthy Gourmet BBQ Sauce

Cog AuVin

Galantine of Duck

Canard aux Raisins en Timbale – Duck with Cognac & Grapes in a Pastry Shell

  Beef Brisket braised in KendraÕs Kitchen BBQ Sauce¨, Scotch & Vidalia Onions

Healthy Gourmet Macaroni & Cheese

Olive Oil Oven Fried Chicken with KendraÕs Kitchen Seasoning

Whole Wheat Spaghetti & Beef or Bison Meatballs

Whole Wheat Penne Pasta, Sun dried Tomatoes & Olives with Pinion Nut Pesto

Free Range Chicken Breast or Rock Shrimp served with

Whole Wheat Pasta tossed with KendraÕs Kitchen¨ SW Simple Sauce

Veal Cannelloni with a Roasted Shallots and Bordeaux Veal Demi Glace

Bison Raviolis with a Chipotle Marsalla Sauce

Spinach Artichoke Raviolis with an Alfredo Sauce

Lamb & Butternut Squash Stew with Cous Cous


Sweet Salades (served after entrŽe as a salad & dessert)

Mango, Beet & Red Onion Salad with a Mango Sherry Dressing

Jicama, Orange & Avocado Salad with a Balsamic Orange & Cilantro Dressing

Mixed Field Greens with Goat Cheese & Orange & Avocado with am Orange Fennel Seed Vinaigrette

Organic Mixed Field Greens with Raspberries, Lemon Stilton, Pinion Nuts and a Raspberry Tarragon Vinaigrette served with a Ginger Snap or Shortbread Cookie

Hearts of Romaine with Gorgonzola, Apples and Pecans with Sweet Pinot Vinaigrette

Poached Pears with Gorgonzola, Caramelized Walnuts, and Belgian endive with a

Pink Peppercorn Shiraz Sauce served with Chocolate Truffles

              Roasted Pears & Gorgonzola Salad with Toasted Walnuts and Balsamic Vinaigrette

Shredded Carrot & Cabbage Slaw with seeped Cherries & Cranberries

Tossed with a Champagne Dressing





Garden Salad with Heirloom Tomatoes, Red Onions, Artichoke Hearts or Hearts of Palm tossed with an Italian Vinaigrette

Caesar Salad with Parmesan Croutons

Spinach Salad with a Regular or Turkey Bacon and a warm Maple Fig Vinaigrette

Organic Mixed Field Greens with Balsamic Vinaigrette

Heirloom Tomato & Fennel Salad (barefoot contessa parties)




 Wheat, Sourdough Bread

White or Whole Wheat Dinner Rolls from Local Bakery

Cornbread & Honey Butter

With Choice of Cold Pressed Olive Oil, Pulgra Butter Stars, Herbed Butter Stars or Brown & Hummel Yogurt/Butter Spread ¨




Imported & Colorado Cheeses with Fresh Fruit, Assorted Crackers & French Baguettes

Assorted French Pastry, Chocolate Dipped Apricots & Strawberries & Cookie Tray

Chocolate Cointreau Fondue with Fresh Strawberries

Pumpkin Nutmeg Cheesecake with a Ginger Graham Cracker Crust

Strawberry Lowfat & Low Carb Cheesecake

Apple & Raspberry Strudel with Vanilla Bean Gelato & a Chambord Sauce

Chocolate Torte with Seeped Cherries & Pinion Nuts with a Warm Gran Marnier Sauce

Chocolate Torte with Scotch Seeped Raisins & Almond with Vanilla Ice Cream or Gelato

Chocolate Mousse in Philo Cups (the classic or the healthier version 90% saturated fats removed)

Kalhua Chocolate Mousse with Cinnamon Caramel Crunch & Home Fried Tortilla Chips

Kaluha Flan

Pecan Tarts with a Spiced Whipped Cream

Oven Roasted Winter Fruits with a Honey Lavender Crme Fraiche served in Philoo Cups

Seasonal Poached Fruit or Seasonal Fruit Tartletts



 We may design a menu per your request or please select a dish from a category. We may then price the menu accordingly. Delivered or Served Meals available.

  Advance Reservations Required

800.894.9086 or 970.708.7759