What is it?
The DF+WF Grand Tasting tents showcase the region’s culinary leaders – award winning chefs, mixologists and wine professionals for exploring and celebrating Colorado’s food and beverage emerging trends.
Eat, drink, and explore the creations from more than 40 top restaurants and the Southern Glazer’s Wine & Spirits wine and spirit professionals pouring over 700 wines, and spirits. You can also enjoy Stella Artois in the new Café Artois. The DF+WF event will feature the 5280 Home VIP Lounge, with patio furniture on display from Christy Sports. The VIP Lounge will house specialty wines selected by Southern Glazer’s Wine & Spirits Master Sommeliers and paired with tastes from 12 upscale restaurants. The Wolf Sub Zero/Specialty Appliance Culinary Stage will have demonstrations featuring local Celebrity Chef’s and a silent auction.
When and Where is it?
Saturday, September 8, 2018, 12:00pm – 4:00pm
VIP Lounge: 12:00pm – 4:00pm
VIP restaurants w/ wine pairing: 12:00pm – 2:30pm
First Tasting Admission: 12:00pm – 4:00pm
General Admission: 1:00pm – 4:00pm
Pepsi Center – Pepsi Center Grounds
Tickets: General Admission, $125
First Tasting, $165 * SOLD OUT *
* Must be 21 & over. No children or pets allowed. *
Complimentary Parking for ticket holders at Pepsi Center
Don’t forget about the convenience of taking the RTD Light Rail right to Pepsi Center!
More restaurants coming soon, be sure to check back!
* VIP Restaurant
VIP ice sculptures presented by:
VIP furniture presented by:
Wolf Sub Zero Specialty Appliance Culinary Stage- Celebrity Chefs
Join WÜSTHOF’s Executive Chef, Mike Garaghty, for a fun and flavor filled demo on how to prepare for a dinner party. Chef Mike will be utilizing Denver’s finest local fruits, vegetables and meats to prepare an Espresso Rubbed Pork Tenderloin with Sour Cherry Glaze, Fresh Olathe Sweet Corn Succotash, Cast Iron Colorado Stone Fruit Upside Down Cake with Peach Infused Bourbon. This is an easy but impressive menu that you’ll want to make for your next dinner party! Proudly made in Solingen, Germany, for over 200 years, Chef Mike will also be featuring what’s new to the chopping block and the three essential knives every kitchen needs.
Michael Garaghty– Originally from Warwick, Rhode Island, Chef Mike moved to the Minneapolis area where he began his career on the ground floor, working as a line cook. It was there that he discovered this was more than just a job for him, as he fell in love with food and the culinary industry. He enjoyed the fast pace, teamwork, and of course the joy of creating fine food.
Chef Mike then moved into a Sous Chef position at a Minneapolis hotel. This is where he honed his skills under the watchful eye of the Executive Chef, who was also a former culinary instructor. Eventually, Chef Mike became the Executive Chef, taking the reins from his mentor. From there, he continued his career leading the kitchens of various establishments, including his own full-service catering company, A Call to Catering, which he sold in 2011 to join the WÜSTHOF team.
During his earlier years of training, Chef Mike discovered WÜSTHOF knives, and as with many other accomplished chefs, he quickly became an avid user and enthusiastic brand ambassador, recommending WÜSTHOF to aspiring chefs and home cooks.
Chef Mike is currently the Executive Chef of Wüsthof-Trident of America, Inc. presiding and appearing in WÜSTHOF-sponsored television segments, retail events, cooking videos, social media initiatives, trade shows, consumer food festivals, and other elements of the brand’s sales and marketing campaigns.
Craig Dixon — Bar Dough and Maine Shack
Craig Dixon grew up on Boston’s North Shore, spending his days as a kid fishing on the Saugus River and watching the lobster boats come in. When he was 13 he started his culinary career working the slicer at a local roast beef and clam shack. Sunday’s were spent with family eating lobster, clams and crab on newspaper covered picnic tables in the back yard.
Craig moved to Denver for college where he easily fell in love with the mountain lifestyle, skiing, biking and working in Breckenridge restaurants for nearly a decade. An old friend Max MacKissock drew him to Denver to help open Vita in the Highlands. Since then he has taken the helm as chef of Cafe Options and Honor Society. He is currently working at Bar Dough, where he connected with the Maine Shack Team. Craig is excited to bring the iconic New England cuisine of his childhood to Denver.