Past Meetup

California Wine Tasting at Sonomaz with Ryan Brutocao Bliss Vineyards

This Meetup is past

55 people went

Price: $28.99 /per person
Location image of event venue

Details

An RSVP on the Meetup is NOT a ticket! All tickets are ADVANCE PURCHASE http://uncorkeddenver-bliss.eventbrite.com (http://uncorkeddenver-bliss.eventbrite.com)

What: Meet Ryan Brutocao with Brutocao 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,[masked]: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 This is not a singles group. We have couples who attend too.

Dress: Dressy Casual/Dress to Impress

http://www.blissvineyard.com/images/bliss_trio_250x304.png

Wines and Food Pairings:

Reception: Bliss Family Vineyards Sauvignon Blanc

Bliss Family Vineyards Chardonnay-with Citrus apple braised pork belly, honey crisp apple chutney

Bliss Family Vineyards Pinot Noir with Seared Steak shallots, taro chip

Bliss Family Vineyards Zinfandel-with Parisian gnocchi, fra diavolo sauce

Bliss Family Vineyards Schoolhouse Red (Red Blend) with Cured and Seared Lamb crostini, raspberry

Bliss Family Vineyards Cabernet Sauvignon-with Black Fig and ancho chocolate bignet

Wine Tasting Notes:

Bliss Family Vineyards Sauvignon Blanc- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2012_Estate_Bottled_SB.pdf

Bliss Family Vineyards Chardonnay- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Chardonnay.pdf

Bliss Family Vineyards Pinot Noir http://www.blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2009_Mendocino_Pinot_Noir.pdf

Bliss Family Vineyards Zinfandel- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Zinfandel.pdf

Bliss Family Vineyards Schoolhouse Red (Red Blend) http://www.blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_SchoolHouse_Red_2012.pdf

Bliss Family Vineyards Cabernet Sauvignon- http://blissvineyard.com/images/trade/production_details/Bliss_Family_Vineyards_2011_Estate_Bottled_Cabernet.pdf

5280 Restaurant Week Preview: Our group will have a 5280 Restaurant Week Preview Dinner after our event.

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.

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