Make Room for more
“Ah Haa” Moments

A Telluride hub of creative discovery for over 30 years is exploring the notion that the way to a community’s heart is through its stomach! Ah Haa, Telluride’s School for the Arts, offers a wide range of classes, workshops and activities for people of all ages to express themselves. Ceramics, painting, fiber arts, jewelry making and more continue to be popular disciplines, however, when Ah Haa moved into their new digs at 155 West Pacific Avenue in the summer of 2021, their facility included a teaching kitchen, and with it comes new possibilities for creative exploration
in the culinary arts.

Jess Newens has lived in the area since the early ‘90s, and through the years has intermittently played many rolls at
the school, including several years as Assistant Director. Now serving as Director of Ah Haa’s Culinary division, she
is cultivating programing that aligns perfectly with the school’s mission of “creating joy and community through art.” Says Newens, “We’re hopeful that the culinary offerings will provide a great gateway into everything else that we do. Food is a really fundamental way that people connect” adding, “Some people can be intimidated by art and their ability to create it, but most people have some experience with cooking… and everybody eats!”

Creating Community

On alternating Wednesdays, Ah Haa plays host to
two popular reoccurring series: Locals’ Lunches and Seasonal Suppers. These offer a weekly invitation to come into the community kitchen for some hands-on experiences. Here you’ll meet a local chef or home cook as they demonstrate their favorite recipe. It’s a beautiful way to get to know your neighbors and fellow travelers and enjoy a delicious, shared meal. Participation is encouraged, but not required. It’s a great opportunity to gain a new skill or unexpected insight. You'll learn about the culinary traditions of the guest chef, and perhaps share some of your own. Lunches and suppers are for adults 18 and older, from 12-1:30pm and 5:30-7pm respectively, and are just $25 with all materials and ingredients provided. These intimate meals are limited to 10 people,
so register early for your desired dates! 

 Offered every other week, the Wine for Everyone series is shaping up to be a fan favorite. These wine tastings are accessible, stimulating and fun for all levels of connoisseur. Local sommeliers might introduce the attributes of the bright and fruity Beaujolais Nouveau or dedicate the night
to celebrating wines from the southern hemisphere. Whatever the vintage, their passion and depth of knowledge ensure that each class will be informative and unique.

Discovery and Exploration

Classes aren't just for adults. During the holiday season, kids are encouraged to get into the spirit with After School Gingerbread People for K-2nd graders, and Holiday Sweets & Treats has sessions tailored for grades 3-6 and 7-12. The small group dynamics of these classes are intended to foster creativity through experiential learning as these young chefs build skills
to last a lifetime.

Most of the culinary offerings fall under the category of "Discovery Level" on the school’s rating system to ensure that all can feel welcome. These foundational cooking classes run the gambit of interests and learning. Topics range from tips on making the perfect pie to how to properly preserve food using the steam canning process. Maybe a hybrid ceramics and cooking class sounds like fun? First you’ll receive instruction on creating a clay fermentation jar, followed by a class in making kimchi! The programs
are eclectic, and the possibilities are endless.

As interest and desire grows, "Exploration" or "Enhanced Skills" level classes will be offered in the future. Ghee making, and a series in ayurvedic cooking are in the works. So stay tuned as Newens continues developing collaborations with professionals and lay experts willing
to share their areas of expertise, passion, time and talent!

Guest Chefs and Special Events

Honoring and including diverse voices has always been a tenant of Ah Haa’s programing, and the culinary arts has proved an ideal venue. Highlights of past guest chefs have included Justin Pioche, the Native American Chef from Farmington, New Mexico. He is known for hosting pop-up dinners that champion his traditional Navajo foods that he prepares with a creative modern twist. He began his feast for the lucky group assembled with a blessing and traditional Navajo tea. 

His focus on using native foods regionally procured is a thread that connects much of what these special events have highlighted—a tuning into local farms, utilizing fresh produce and products from Paonia and Hotchkiss, as well
as celebrating seasonally available ingredients.

This past fall Ah Haa hosted immersive classes and a dinner with Michelin Star Chef Iliana Regan. She demonstrated techniques used in her specialties as well as her forage-forward approach to cuisine. Having collected some blue spruce from in town, she first heated it to get oils flowing and the resulting product was used to infuse an ice cream used in her fragrant ‘spruce custard’ dessert…yum!