Chef Bradford Heap and Sass Winery Host Exclusive Five-Course Dinner with Pairings at Wild Standard in Boulder
Chef Bradford Heap of SALT the Bistro, Wild Standard and Colterra, along with Jerry Sass of Sass Winery of Oregon’s Willamette Valley. Winemaker, Jerry Sass, will lead guests through his selection of handcrafted Pinos Gris, Pino Blanc and Pinot Noir. Each wine will be thoughtfully paired with Chef Bradford Heap’s seasonal fare.
Prince Edward Island Steamed Mussels with Morel mushrooms and crème fraiche [2015 Sass Pino Blanc]
Sweet Pea Ravioli with spring vegetables and lemon butter [2016 Sass Pinot Gris Willamette Valley]
Mary’s Organic Duck Liver Gnocchi with shallots, sage and Parmigiano Reggiano [2015 Sass Pinot Noir Willamette Valley]
Pasture One Grass-Finished Ribeye two ways, potato puree, red wine reduction and grilled ramps [2012 Sass Pinot Noir “Vieux Amis”]
Vanilla Bean Buttermilk Panna Cotta [Valdespino Pedro Ximenez ‘El Candado’]
$75 per person not including tax and gratuity
Reservations are required and can be made by calling the restaurant at 720.638.4800.
About Sass Winery Willamette Valley: Owned and operated by Jerry Sass, the vineyard, first planted in 1989, is in the hills of South Salem on land once thought unsuitable for anything but grasses or Christmas trees. Each year, the struggling vines produce tight clusters of grapes that gradually ripen during the long, dry summer. The hazy, warm days and cool nights of autumn help the fruit develop intense, complex layers of flavor and aroma that produce wines that are both rich and elegant. The soils are a well-drained, silty, red clay loam. The vines are vertically trellised and are naturally farmed with no irrigation or invasive chemicals. Sass will never produce more than 5,000 cases because he believes the finest wines are handmade, and he wants the vineyards to fully express the complex elegance of their terroir.
About Bradford Heap Restaurants: Classically trained at the Culinary Institute of America, Chef Bradford Heap has worked at L’Orangerie in Los Angeles and in the San Francisco Bay area and wine country with Gary Danco. After training in the Michelin three-star kitchens of Alain Ducasse, Georges Blanc and Carlo Cioni in France and Italy, Heap took the techniques he learned in Europe to his kitchens in Colorado. With an emphasis on using the freshest ingredients of the region and the season, Heap opened Full Moon Grill and Chautauqua Dining Hall in Boulder, CO. After selling both in 2006, he opened Colterra and then went on to open SALT Bistro on Boulder’s iconic Pearl Street. Most recently, Heap opened Wild Standard next door to SALT in 2015. Heap’s passion for local, sustainable ingredients has been a driving force in each of his concepts and menus. He is a leader in the sustainable and organic food movement.