Tag Archives: chef dinner

how to pair wine with vegetables | a farewell to a favorite friend

I’m writing about creating magical pairings of two of my favorite things – vegetables and wine. Sipping on a wine, made with grapes picked at their prime, and pairing it with peak-season vegetables is such a capture of nature’s timing. A palpable rhythm you can taste and feel. I’m also sharing a story and photo-series from one of the most memorable evenings of last summer, a late-season asado we co-hosted with the Forage Sisters here in the North Fork Valley, impeccably captured by Irene Durante Photography.

You know that rhythm and feeling of timelessness. When you experience that perfect pairing, time truly stops, your senses awaken, and your subconscious mind immediately begins to stitch together the sounds, sights, smells, and surroundings at that specific moment.

You notice the music. You slow down a bit and take a breath. You glance over and witness the shared expressions of your dining companions. You remember the aroma of clipping fresh herbs with your grandmother, perhaps. You smile. You swirl the pink wine in your glass. You close your eyes and forget, thankfully, for a moment, that your phone is in your lap. You allow your bodily senses to record it all.

And you do your very best to feel it fully and permanently imprint it upon your mind.

You want to remember it.

Last summer, we co-hosted a wine dinner with two of our favorite culinary artists, Nicole Carrillo and Mirasol Gomez of the Forage Sisters. These two creative and intuitive chefs are such an incredible joy to work alongside, and, like we do, they choose to work with nature’s ebbs and flows, letting what’s in season shine. Letting the ingredients and base products take center stage.

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Jen Mattioni of Q House garnishing her Five-Spice Old Fashioneds.

five-spice old fashioned | knapp ranch dinner with the colorado FIVE

Just over two weeks ago, Steve and I helped host and orchestrate a dinner at the most epic location. Expansive hillside views, lush and abundant wildflowers, and cool and fresh mountain air, alongside a culinary team of which dreams are made. Hosted by Chef Bryan Redniss of The Rose, in Edwards, Colorado, this Japanese kaiseki-style dinner was a bucket list event not only for us, who helped produce, execute, and capture the dinner, but also for the 80 people who were lucky enough to snag a seat before the experience sold out.

That evening was one of those moments that doesn’t come along very often, where you look around and take notice of what’s actually happening – you truly can’t imagine someplace else that you’d rather be. It felt like it may have been the highlight of the Colorado food scene this year. The scenery was so beautiful that photos can’t even capture the magnitude of the  S P A C E  there at Knapp Ranch. For the design enthusiasts and foodies out there, this property is owned and curated by the former owner of Architectural Digest and Bon Appétit magazines, Bud Knapp. I had the pleasure of meeting him and touring his home and expansive gardens at his ranch that sit at 9,000 feet above sea level.

I am sharing one of my favorite cocktails that evening from my friend and fellow Colorado FIVE beverage team member, Jen Mattioni, owner of Q House in Denver. She crafted this bright, savory, spiced version of the classic Old Fashioned cocktail for the appetizer course at the Knapp Ranch dinner and paired it alongside savory bites like Duane Walker of Morin Restaurant‘s panko-fried confit chicken thighs with black garlic, sweet chili fish caramel, spicy mustard, foie gras aioli, and furikake.

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