WED, APR 4: Marietta wine dinner at Table 6 with winemaker Scot Bilbro

14 Mar

20180313 Marietta one-up

Marietta Cellars at Table 6

with winemaker Scot Bilbro

Wednesday, April 4 • 630p • $60 • rsvp 303.831.8800



brioche bites

marmalade, cream cheese, roe, cucumber

Marietta OVR Rosé


focaccia muffins with seasonal chèvre

rhubarb gélée, pickled berries, saba

Marietta OVR Old Vine Red


lamb carpaccio

mint, spring peas, crème fraîche, green peppercorn, herbes de provence

Marietta Christo Red Blend


braised pork shank

wild mushrooms, käsespätzle, ramps, walnut butter, jamón

Marietta Gibson Block Syrah




5th Annual Chili & Wine Showdown

5 Nov

We want to give a huge THANK YOU to everyone who stopped by yesterday for our 5th Annual Chili & Wine Showdown. We had a great turn out and the voting was close this year, with four delicious chilis and some truly great wine pairings. In the end, though, one chili and wine pairing reigned supreme: Grant swept all three categories with his rendition of Aunt Jerre’s Black Bean and Pulled Pork Chili paired with the Château Ségriès Lirac Cuvée Réservée.

Per tradition, we’ve posted all four chili recipes for those of you who want to make your favorite at home!

1st Place: Aunt Jerre’s Black Bean Pulled Pok Chili (Chili #2)

  • 2 to 2 1/2 lb Pork Loin Roast
  • 1 to 2 16oz jars of your favorite salsa
  • 3 to 4 16oz cans black beans, drained
  • 2 16oz cans corn, drained
  • 2 cups grated cajun-rubbed sharp cheddar
  • 6-8 fresh, roasted poblano peppers
  • 1 dark beer (I used a 1/2 bottle of Uinta Labyrinth Quadruple)
  • 2 large onions, diced large
  • 2 red bell peppers, diced large
  • Spices, to taste
    • I used cumin, turmeric, dried oregano, herbs de provence, cayenne pepper, paprika, salt.
  • 8 oz spicy tomato sauce
  • 1 cup chicken broth
  • 8 to 10 cloves of garlic, minced
  • brown sugar (enough to coat the pork loin)


Cut the pork loin into 4 large pieces and rub with brown sugar and minced garlic then place into a crockpot. Add the rest of the ingredients to the pot and set to low for 10 hours, ideally 24-48 hours before serving. After 10 hours, the pork should be tender and easily fall apart. Break up/shred the pork and let rest for at least 2 hours for the flavors to meld further before serving. Taste and add more seasoning to your liking.


2nd Place: Pistol Pete’s Green Chili (Chili #3)

  • 4 lbs Chicken Breasts
  • 2 lbs Tomatillos
  • 2 Large Onions
  • 4 Roasted Hatch Chiles
  • 6 Cloves Garlic
  • Juice of 1 Lime
  • 2 tsp. Cumin
  • Salt & Pepper to taste
  • 2 qts Chicken Broth

1: Cut Onion & Garlic and cook until golden brown, add to pot.

2: Half tomatillos (after removing wrapper) and place directly under broiler for 10 minutes. Purée when finished and add to pot.

3: Cook chicken breasts for 5 minutes on each side and add directly to pot.

4: Roast Chiles, cut into ½ in. cubes and add directly to pot.

5: Add the juice of 1 Lime, Cumin, S&P directly to pot.

6: Slow cook for 2 days and enjoy!


3rd Place: El Pollo Blanco (Chili #1)


  • 1- 2 cups tortilla chips, crushed (may need less – depending on desired finished thickness of chili)
  • 1 pound chicken thighs
  • 2  15 oz cans great northern beans, rinsed and drained
  • 8 ounces pepper jack cheese, shredded
  • 1 7 oz can diced green chiles or chopped, roasted Hatch chiles – can use mild, medium or hot depending on desired “spiciness”
  • 1 14 oz can  Chicken Broth – more if chili becomes too thick


    1.  Place chicken thighs in slow cooker and cover with water.  Add 1/2 onion and 3-4 cloves of garlic (crushed) and cook over high heat until chicken thighs are done.  Remove from slow cooker, cool and shred.  Reserve broth if desired to use in chili.

    2. Put chicken, broth, beans, chilies and 1/2 cup of water into large pot or crockpot.  May need to add additional broth.  If cooking on the stovetop –  bring to a boil. Then reduce heat and simmer uncovered until hot throughout, stirring occasionally.  About 15 minutes before serving – add tortilla chips and cheese.  Cook until cheese is melted and tortilla chips have been incorporated into the mixture.  If using a crockpot – put all ingredients into crock pot except cheese and cook on low for at least 2 or 3 hours to incorporate all the flavors.  Add cheese and allow cheese to melt before serving.  Serve with additional tortilla chips and extra cheese if desired.


4th Place: Ron’s Winnin Chili (Chili #4)

  • 2 onions, diced
  • 4 lbs ground beef
  • 5 lb pork shoulder
  • 3 green bell peppers
  • 3 red bell peppers
  • 1 bag dried chiles
  • 2 small habanero peppers
  • Salt, pepper, cocoa powder, cinnamon, cumin, dried oregano


1.Smoke pork shoulder for 2~ hours at 275º

2. Roast 3 red and green bell peppers until skin is blackened.

3. Place in a covered pot and let rest for 30 min.

4. Remove seeds & scrape scorched skin off of peppers.

5. Drain & rinse one can each of black beans, red kidney beans, and cannelini.

6. Rehydrate dried chiles in hot water, let soak 30 min.

7. Cut stems off, puree peppers with the soaking water.  *Reserve soaking water for next step!*

8. Puree roasted peppers in soaking water, combine with dried chile puree.

9. Brown one diced onion in bacon fat in a dutch oven,

10. Lower heat, add pepper puree and smoked pork shoulder.

11. Place cover on pot, braise at 275º for 3 hours or until pork is tender.

12. Remove pork from braising liquid and shred, return to pot.

13. Saute the 2nd onion in bacon fat until lightly browned

14. Add ground beef and brown meat, add beef and beans to dutch oven.

15. Add spices to taste.

Tue, Oct. 24: An exploration of Friuli with Simone Sechi of Ronco delle Betulle

4 Oct

Betulle Simone
We are excited to invite you to join us on Tuesday, October 24th from 5:00-6:30pm at Il Posto in RiNo to explore one of Italy’s most beloved wine regions: Friuli. The five-wine seminar will be lead by Simone Sechi, winemaker at Ronco delle Betulle – one of our favorite Friulian producers! Il Posto will be providing shared small bites during the event, but we highly encourage you to stick around for dinner! This seated event is strictly limited to 20 people, so give us a call to RSVP at 303.355.8324 as soon as possible to reserve your spot. Entry is $25/pp. For dinner reservations, please call Il Posto at 303.394.0100 or book online.

Featured Wines:

2016 Pinot Grigio

2016 Ribolla Giala

2016 Friulano

2014 Refosco

2011 Narciso

Thu, Oct 19: Collaborative Wine Dinner with Bistro Barbès and The Truffle Cheese Shop

20 Sep

Woodgrain 03

We are excited to announce the next event in our collaborative wine dinner series! We are honored to be able to work yet again with the always fantastic Bistro Barbès as well as The Truffle Cheese Shop. We invite you to join us Thursday, October 19th for an evening of inspired cuisine and a wide array of top-notch cheeses accompanied by curated wine pairings. If you love cheese and you love wine, you’ll love this five-course dinner!  $80 (plus tax and gratuity). 630pm. RSVP: 720.398.8085


Waris-Hubert Grand Cru Blanc de Blancs NV Champagne, France



Hearty green salad, warm Cheshire vinaigrette

Cheese: Cheshire (England)


French onion tartlet with duck confit

Guillaume Clusel Traboules 2016 Coteaux du Lyonnais, France

Cheese: Sternschnuppe (Austria)


Lobster agnolotti with potato leek mornay

Clos des Lunes Lune d’Argent 2015 Bordeaux, France

Cheese: Epoisses (France)

Palate Cleanser:

Ricotta lemon sorbet with parsley


Lamb duo with cheese polenta and roasted fall vegetables

Yann Chave Crozes-Hermitage 2015 Rhône Valley, France

Cheese: Le Jouvenceau (France)


Chocolate pannacotta, golden gooseberries and feuilletine crunch

Quinta do Noval Late Bottled Vintage Port 2009 Douro Valley, Portugal

Cheese: Chiriboga Blue (Germany)

Monday, July 10: California wine dinner at Acorn with two winemakers!

21 Jun

We’re thrilled to partner again with Craft Wines to showcase two of their terrific California winemakers at an intimate dinner upstairs at Acorn! Mikey Giugni from Scar of the Sea and Ian Brand from I Brand & Family, P’tit Paysan and La Marea will be in attendance to talk about their experiences and their wines, from Mikey’s elegant, Burgundian Chardonnay and Pinot Noir to Ian’s explorations of heritage vineyards and unsung varieties. Don’t miss this amazing opportunity to taste their wines with inspired pairings! (Ian’s Bayly Ranch Cab Franc with that braised lamb leg is currently lighting our fires…)

Seating is STRICTLY LIMITED and filling up quickly, so RSVP now!

Monday, July 10, welcome with rosé and passed appetizers 615p, seating at 645p. $80/person plus tax and gratuity.

RSVP: (720) 542-3721 or email Natasha at


20170711 Craft Acorn Menu

Tuesday, July 11: Wine dinner at Charcoal with Jasper Raats of Longridge

21 Jun

Join us in welcoming South African winemaker Jasper Raats for a showcase of his Longridge wines at Charcoal, featuring pairing from Chef Jens Patrick Landberg! The dinner will begin in an informal, cocktail-style setting with passed appetizers and finish with seated courses and the estate’s Cabernet Sauvignon and Merlot.

Tuesday, July 11, 6pm. $65/person plus tax and gratuity. RSVP: 719.359.3353


20170711 Longridge Menu

Tuesday, June 6: Wine dinner with Robert Biale Vineyards

24 May

We love working with Robert Biale’s stunning Napa Zinfandel and Petite Sirah–the wines are awesome and they’re unapologetically old-school Napa. They’ve been making wine their way since before the Valley turned into an endless procession of tour buses and $50 million tasting rooms, and they’ll be doing the same long down the road. Join us for a special dinner at Satchel’s on June 6 featuring a cross-section of the Biale lineup, including their extremely limited, winery-only (usually) rosato! Tuesday, June 6. 6pm. $75/per. RSVP: 303.399.2560.

20170606 Biale Satchel's menu

Sun, Apr 30: Château Musar dinner with Marc Hochar

5 Apr

20170430 Musar at Barbes FlyerIf you’ve ever enjoyed the singular wines of Château Musar, you likely can’t erase them from your memory. Long-lived, remarkably poised and expressive, they’re some of the wine world’s great treasures. Join us in welcoming third-generation proprietor Marc Hochar for a special five-course dinner with pairings from the top of Musar’s line, including back vintages, at Bistro Barbès. Sunday, April 30 at 630p. $100/per.

RSVP: 720.398.8085

And here’s the menu:

20170430 Musar at Barbes Menu

Tue, Apr 11: Three California winemakers, one amazing dinner

15 Mar

Join us in welcoming winemakers Mikey Giugni (Scar of the Sea), Johanna Jensen (Keep Wines) and Drake Whitcraft (Whitcraft Winery) for a special wine dinner at Old Major during the upcoming Natural Wine Week! We love working with their wines not only because they’re honestly made, expressive renditions of California grapes from thoughtful, dedicated winemakers, but also because…well…they’re delicious! Don’t miss this chance to meet the producers and taste their wares with inspired pairings from the kitchen at Old Major! Tuesday, April 11. 630p. $75/person. RSVP: 720.420.0622. PDF Menu
20170411 Craft at Old Major menu

Mon, March 13: Dinner at The Kitchen with A Tribute to Grace

22 Feb

Grace Dinner Flyer email.jpgWe’re psyched to partner with The Kitchen Denver for a special winemaker dinner featuring Angela Osborne of A Tribute to Grace, who makes gorgeous, food-friendly, site-specific California Grenache. Check out the menu and RSVP soon! Monday, March 13. 630p. $85/person. RSVP: 303.623.3127.