It was Sunday, November 13, 2016 and the Cork Dorks were at it again with a dinner party planned at Rachel’s place in Lakewood. Although the entirety of the menu was not revealed until we arrived, we did know there was going to be homemade blood sausage and a handful of other dishes that we … Continue reading I Love New Experiences!
I had the pleasure of attending a dinner put on by the American Wine Society in collaboration with North Berkeley Imports about a week ago at FIRE restaurant. The menu was set with five courses created by Chef Jakubiec and wines were paired with each course by Eddie Gilbert, Director of North Berkeley Imports. The … Continue reading Dinner with the American Wine Society
The red and dessert wine categories are where I made the most changes to our list for fall/winter 2016, almost everything changed with the exception of one wine. That wine is the E-4 blend by Orin Swift which currently fills our Spanish slot in the BTG program. For our full bodied red I dropped Chappelet … Continue reading Reds, Ports & Stickies
Last week I shared with you that it is time to change the wine list for the fall and winter seasons and it is my responsibility to see it through. After meeting with my boss, Aaron, he graciously allowed me to make changes to whatever wines I wanted with the exception of two, the Aruma … Continue reading Bubbles & Whites
A new season is upon us which means it is time for me to write a new wine list for fall/winter. Just like the last menu change, there is a process involved; first: I meet with my boss to see what he is willing to let me change, second: I make my own list of … Continue reading Change is in the Air
When you work at one of the top rated hotels in Denver you tend to attract a fair amount of writers, bloggers, etc. that all want to come experience your hospitality first hand so they can share with the world how you interpret and deliver hospitality differently than anyone else. That was the case this past week … Continue reading Media People
As you know I am studying to take the Certified Sommelier exam within the next year or so; the exam itself has three areas you have to pass in order to become Certified, they are as follows: Theory Service Blind Tasting Theory is the one I’ve spent the most time on up to this point … Continue reading Rule Number One: Humility