Tag Archives: wine 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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a summer dinner among the vines | thoughts on hospitality

I just finished writing a blog post for our winery project, The Storm Cellar, telling a few stories and showing off some of the gorgeous photographs that Irene Durante captured for our very first dinner in the vineyard back in the middle of June. The evening couldn’t have been more beautiful, and the food any more delicious.

This dinner was the first time that we formally released our freshly finished wines into the world. There was a moment, when Steve and I were walking behind the guests, as they were seating themselves at the long, communal table we set, right in the middle of our Riesling vines. We paused and watched the scene of smiling faces, full wine glasses, friends and family, and a prep station ready to plate. Tears filled our eyes, as we pulled each other close.

Our dream was being realized.

All of the hard work, late nights, early evenings, uncertainty, and excitement had lead up to this moment that we had been waiting for for nearly three years.

Steve and I recently dined at Tavernetta, Bobby Stuckey’s newest restaurant located in Denver’s Union Station. Stuckey is known for his iconic, Boulder restaurant, Frasca, which recently won the 2019 James Beard Award for Outstanding Service. Frasca was the only Colorado nominee finalist and winner at what is basically known as the “Oscars of the Culinary World.”

I bring up Stuckey, who is also a Master Sommelier, because of his vocal, and now internationally recognized, stance on the practice of hospitality. He mentions in a Denver Post interview that the concept of hospitality is “not about what we do to somebody; it is about how we make them feel.” Every night, at each of his restaurants, what his team figuratively does is “open the door and give every guest a bear hug.”

Steve and I couldn’t agree more with this philosophy of placing the guest experience above the tasks we execute. We could plate up the most beautiful food, serve the most exquisite glassware, source the most colorful flowers, and host a dinner in the most breathtaking setting, but without making our guests feel welcomed and special, the entire event would be flat, disappointing, and unmemorable. Continue reading