Advance Purchase Tickets http://uncorkeddenver-bliss.eventbrite.com
What: Meet Ryan Brutocao with Bruocao Cellars presenting Bliss Vineyards Mendocino CA (Just north of Napa!) Food Pairings by Sonomaz NEW Chef Patrick Miranda (see his bio below) Brutocao and Bliss have won numerous awards (see the websites). Ryan lives in Denver and represents the winery in Colorado and the region.
Where: Sonomaz Wine Bar & Grill 10345 Park Meadows Drive Lone Tree, CO (Lincoln and I-25) South DTC Light Rail Stop (Lincoln) The light rail is 2 blocks from the venue!
When: Thursday February 6, 2014 6:00pm-7:30pm
Cost: $28.99 Advance Purchase Tickets http://uncorkeddenver-bliss.eventbrite.com
Crowd: Our event is a wine social. Mostly Young to Mid Professionals (the bulk of our group is late 20's to early 50's) This is not a singles group. We have a lot of couples who attend.
Dress: Dressy Casual/Dress to Impress
Wines (Pairings Coming Soon):
Bliss Family Vineyards Sauvignon Blanc- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2012_Estate_Bottled_SB.pdf GOLD
Bliss Family Vineyards Chardonnay- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Chardonnay.pdf
Bliss Family Vineyards Zinfandel- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Zinfandel.pdf 95 Point, Just Wine PointsBliss Family Vineyards Merlot-
http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2010_Estate_Bottled_Merlot.pdf 90 Points, Just Wine PointsBliss Family Vineyards Cabernet Sauvignon-
http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Cabernet.pdfBliss Family Vineyards Schoolhouse Red (Red Blend) http://www.blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_SchoolHouse_Red_2012.pdf 90 Points, Just Wine Points
For the culinary folks in the group, the Chef Bio: Patrick Miranda is a Denver native, who attended Denver School of the Arts for 7 years majoring in Theater. After extensive acting training and professional experience, he decided to move on to the culinary world. Getting the idea from one of his favorite plays, Patrick decided to study culinary arts in a school in Italy, where he learned the craft from Michelin starred chefs and restaurants, even doing a 3 month internship at a 1 Michelin star restaurant in Castellina in Chianti (halfway between Sienna and Florence). Shortly after returning to the states, he started working for Charlie Palmer in NYC. After a year, Patrick then moved back to Denver in 2010 and began working for John Broening at both of his restaurants, Olivea and Duo. After a year, Patrick moved on to work for the newly opened Euclid Hall on Larimer square, working as a line cook and a butcher for 6 months before being promoted to Sous Chef. Under the tutelage of Jorel Pierce, Patrick learned the ins and outs of running a business, managing multiple prep crews, and running a line at night that could do upwards of 900 covers. "It was fast and furious, and the concept allowed us to really play with whatever we wanted to do from a culinary standpoint. To this day, still one of the most fun groups of people I have ever worked with." In May 2013, Patrick moved on to the corporate world with Sonomaz entering as a Sous Chef. He has been working the line and banquets for the last seven months, learning new tricks of a completely different trade every day.
5280 Restaurant Week Preview: Our group will have a 5280 Restaurant Week Preview Dinner after our event.