One of the things we’ve come to appreciate more and more over time is just how lucky we are to be surrounded by so many incredible restaurants and caterers.
At this point, we’ve worked with almost all of them in some way, some of them many times over. Different events, different formats, different nights, but the same feeling every time. There is so much talent here, and so much willingness to show up, collaborate, and make something fun happen.
When we first started hosting events, we knew we wanted food to be part of it. Not in a formal or over-structured way, but in a way that felt natural. Wine and food belong together. They always have. The goal was never to overcomplicate it, just to bring people into a space where they could experience both in a way that felt easy.
What we didn’t fully realize at the time was how many incredible people we’d get to work with along the way. We’ve partnered with places like Trattoria Stella, The Good Bowl, Modern Bird, Great Lakes Culinary Institute, India Palace, Red Ginger, The Daily Blend, S2S Sugar to Salt, and Raduno, along with many other chefs and teams who bring their own perspective to every event. From long-established kitchens to newer spots finding their rhythm, every collaboration brings something different. Different flavors, different energy, different ways of thinking about food and how it fits alongside the wines. It keeps things interesting for us, and hopefully for everyone who walks through the door.
There’s also a level of trust that has been built over time. We know that when we ask someone to come in and cook, they will show up and do something great. They know we are going to put thought into the wines and the experience as a whole. It becomes less about a single event and more about an ongoing relationship, which feels really special.
It also speaks to the kind of community this is. People are open to working together. There is room for creativity without ego getting in the way. Everyone is busy, but they still make time for things like this because it matters, and it shows.
The nights where everything comes together are always the ones that stick. A full room, good food coming out of the kitchen, glasses being passed around, conversations happening across tables. It feels less like an event and more like something shared.
We are always thinking about what is next, who we have not worked with yet, or how we can bring people together in new ways. At the same time, we do not take what we already have for granted. There are many places that lack this kind of depth in their food scene. We do. And we get to be a small part of it. That is something we feel really lucky about.
