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Two baby bison
Two baby bison

Our Social Purpose

Rewilding Colorado

Enriching Lives

In partnership with the Colorado chapter of Wildlife Conservation Society and Blackfeet Nation, Madeline Hotel & Residences is working to reintroduce the once native American Bison back to Southwest Colorado. Celebrate the spirit of Southwestern cuisine while raising funds for this important cause at the Taste of Auberge: Annual Alpine Cookout at Madeline on July 2, 2022.

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Buffalo in front of mountainscape
Colorado landscape
Baby buffalo
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Where the Buffalo Roam

Madeline + Wildlife Conservation Society

Madeline Hotel & Residences has partnered with the Colorado chapter of the Wildlife Conservation Society (WCS) and the Blackfeet Nation to regenerate the once-native American Bison in Southwest Colorado. During the year, we will host a series of experiential fundraising events from chef-led cookouts to ice skating. Our inaugural Alpine Cookout sold out and raised $2,000 in donations to support the state’s bison restoration efforts. To attend a fundraising event or make a donation, please visit the links below. Tickets are on sale now for our 2nd Annual Alpine Cookout on July 2, 2022. The gastronomic affair will showcase top chefs including Viet Pham, Dean Fearing, Mark Tarbell, and Mark Kiffin. Guests can sample best-of-the-west cuisine in a casual atmosphere with live music and pop-up markets. 10% of ticket sales will be donated to the Iinnii Initiative, which collaborates with the Blackfeet Confederacy to rewild free-roaming iinnii (buffalo).

Help raise awareness and funds at our 2nd-annual Alpine Cookout

The Taste of Auberge: Annual Alpine Cookout at Madeline on July 2, 2022 will draw culinary icons such as celebrity Chef Viet Pham, Texas all-star Chef Dean Fearing, Phoenix famed chef Mark Tarbell and Santa Fe legend Mark Kiffin, who will collaborate with Executive Chef Bill Greenwood on a mouthwatering menu, including Chef Pham’s famed Pretty Bird signature hot chicken sandwich.

Chef Viet Pham

Chef Viet Pham - Salt Lake City, Utah

Viet Pham opened Forage Restaurant in Salt Lake City, UT in July, 2009. Though a unique concept in the Salt Lake City restaurant scene, Forage Restaurant quickly emerged as the top eatery in the area; it won Salt Lake Magazine’s Best New Restaurant in Salt Lake City in 2010, Best Restaurant in Salt Lake City in 2011, and Pham won Best Chef from the magazine in 2012. Pham won Food & Wine Best New Chef in 2011, after receiving a nomination from the magazine the previous year for People’s Best New Chef: Southwest. The James Beard Foundation nominated him as a Semi-Finalist for Best Chef: Southwest in 2011, 2012, and 2013. Currently Viet is the owner and operator of the award winning restaurant, Pretty Bird, a Nashville style hot chicken restaurant.

Chef Mark Kiffin

Chef Mark Kiffin - Santa Fe, New Mexico

Mark Kiffin, owner of The Compound Restaurant, and James Beard Best Chef of the Southwest 2005 celebrated his 20th anniversary as the owner in 2020. A cornerstone of the culinary landscape in Santa Fe's Arts District on Canyon Road and elegantly located in the last surviving Alexander Girard-designed restaurant. Under the attentive, energetic leadership of Chef/Owner Kiffin, the Compound has received multiple accolades including recognition as New Mexico True, Wine Spectator’s Best of Award of Excellence Award 2020, 2015-2020 Certificate of Excellence Winner by Trip Advisor, Restaurant Legacy Award, and the 2015 James Beard Semifinalist for Service.

Chef Mark Tarbell

Chef Mark Tarbell - Phoenix, Arizona

Chef Mark Tarbell moved to Arizona at 23 and joined The Boulders Resort in Carefree, becoming the youngest Food & Beverage Director of any Five Diamond property in the world. In 1994, he opened Tarbell’s Restaurant, followed by Barmouche in 1999 and The Oven (in Colorado) in 2004. Tarbell opened The Wine Store in 2013 and The Tavern in 2014. The James Beard Foundation nominated Tarbell for Best Chef of the Southwest. He is also a two-time inductee to The Arizona Hall of Culinary Fame, and his restaurants have earned more than 50 "Best Of" city and industry awards, including a Best Restaurant from Food and Wine magazine.

Chef Dean Fearing

Chef Dean Fearing - Dallas, Texas

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is known as a “Father of Southwestern Cuisine." After 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.

Chef Bill at Madeline

Chef Bill Greenwood - Telluride, Colorado

Bill Greenwood joined Madeline as Executive Chef in 2020. Inspired by the best of what’s in season from local Western Slope farms, Executive Chef Greenwood serves fresh, spirited takes on the hearty, rustic food you crave after a long day in nature. Greenwood’s experience at some of Colorado’s top kitchens and as a corporate executive chef in Texas and California allow him to oversee all food and beverage operations for the property, including its signature modern mountain restaurant Black Iron Kitchen + Bar, aprés lounge and local hotspot Timber Room, named one of America’s Best Outdoor Bars by Travel + Leisure in 2021.

About Madeline + Wildlife Conservation Society

Aerial view of Madeline Hotel

Madeline Hotel & Residences, Auberge Resorts Collection

We strive to create exceptional experiences that enrich the lives of our guests, our team members and the community at large. Madeline Hotel invokes a luxurious and welcoming year-round mountain environment, and offering a chic yet approachable respite from Telluride’s active outdoor lifestyle.

Group of buffalo

Wildlife Conservation Society

WCS's goal is to conserve the world's largest wild places in 14 priority regions, home to more than 50% of the world's biodiversity. To recover the bison to its critical ecological and cultural roles, scientists, Indigenous Peoples, government officials, and ranchers must create a restoration strategy at the continental scale.

Bison photography courtesy of Julie Larsen Maher.