Amangani Celebrates 20 Years with Food and Events


This week, Amangani is hosting a collection of events in celebration of its 20th anniversary. Toast to its 20 years atop East Gros Ventre Butte with food and wine events all week long.arva

North American premiere of Arva

All week long, until January 21, Amangani is hosting the stateside debut of Arva: Aman’s seasonal Italian dining concept. The Arva pop up offers Italian influenced breakfast, lunch and dinner. The specials change daily, so pop up to Amangani to try them all. From Italian eggs Benedict for breakfast to a lentil salad with apples and cashews, every dish is thoughtfully curated and presented with the ingredients in mind. Today, we’re excited to try the lamb chop in walnut crust or the strozzapreti with tomato and braised onions.arva


Join Amangani for all of their celebratory events this week. On Thursday, Aman food and beverage director Enzo Cassini will lead a global culinary trend discussion, providing insights on what foods will take center stage this year and around the world. On Friday, kick off the weekend with a Gaja wine tasting with some of the brand’s most notable food and beverage representatives. Also have the opportunity to meet and have an informal conversation with chef Andrea Torre, the chef behind Arva. Finally, enjoy a rare book preview by Christy Smirl of Foxtail Books, featuring antiquarian treasures with culinary rarities and books of the west. These events occur from 5-6 p.m.arva

Anniversary Gala

The festivities culminate with the 20th Anniversary Gala on Saturday. This event will begin at 6 p.m. with complimentary canapes and prosecco. Enjoy live entertainment and dancing throughout the night. The dinner menu has been created by visiting chef Andrea Torre. Price is $185 for dinner, or $370 for dinner with Gaja wine pairings, which are strongly encouraged. Preview the menu here:

Chef’s Table:

  • burrata, apple, bottarga, hazelnut
  • sun-dried tomatoes
  • salt-baked potato salad
  • beef carpaccio
  • truffle scrambled eggs
  • crudo di gamberi
  • roasted squash salad, pepitas and goat cheese

First Course: truffle, taleggio and prosecco risotto

Second Course: roasted bison steamship

Third Course: Venetian tiramisu

For reservations and availability, please contact


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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