Rosé Pueblo

Join us for a special culinary event in collaboration with 80/Twenty Wines at the Arts Center on Wednesday, September 18 from 5:30 to 8PM.  Proceeds support Arts Center programs and scholarships.
For just $60 you'll feast on a selection of delectable small plates with four wine pouring stations serving top-shelf rosé. All food is prepared by an All-Star Pueblo lineup from Twenty One Steak, DC's on B Street, Shamrock Brewing Co., Bistoro, Pueblo Country Club, and Springside Cheese. Media sponsor: KCME 88.7 FM. Ticket sales end September 13 (no walk ups).
Tickets available online or by phone at 719-295-7200.

       

 

 

Meet the chefs:

Michael Degenhart, Twenty One Steak

“There is always something to learn in the restaurant business,” says Chef Michael Degenhart and from a Chef with thirty seven years’ experience running some of Denver’s best kitchens that’s saying something.

Chef Michael’s career path began in Boulder, Co while attending the University of Colorado and working in the evenings part-time at a local restaurant under the mentorship of Chef Robert Winnick whose enthusiasm and passion struck a chord in Chef Michael that resonates strongly to this day.

Chef Michael is excited to be a part of the team at Twenty One Steak and to be able to bring fresh, creative and exciting new food and energy to the restaurants food program. He plans on using his experience from his tenures at the legendary Tante Louise, Devils Food Bakery/Café, Saratoga Resort and Spa and most recently Pueblo Community College to create new and fresh food for the guests coming to Twenty One Steak.

Steven Phillips, Springside Cheese

Steven Phillips was born and raised in Pueblo, CO and is an alumnus of South High School. He graduated with an Associates of Culinary Arts Management and Culinary Arts Production from Pueblo Community College (PCC) in 2016.

He started as an intern at Springside Cheese in 2016 and is currently their Retail Manager at its Pueblo, CO shop. In this role, he oversees on-boarding of the retail team, provides leadership and motivation and participates in developing growth and marketing strategies with the leadership team.

Phillips also represents Springside Cheese at community functions and events. He began his new position on October 21, 2018.

DC Wheeler, DC's on B Street

Although DC does not hold a culinary degree, he has enjoyed cooking fine food most of his life.

Spending years in New Orleans just fueled the thought of having a restaurant. During the years his family and he lived there, his daughter, Darci used to babysit for a family- the husband was a cook in a local restaurant. That “cook” was Emeril Lagasse. At the time, he was the Executive Chef at Commander’s Palace—New Orlean’s finest restaurant. The two men formed a friendship that grew over the years, as did DC’s interest in cooking.

 In May 1999, he opened “dc’s on b street” in the historic district in Pueblo. “From the start, we have been fortunate to have a great staff and a strong menu, dedicating ourselves to excellence in service and detail. We have become a leader and a favorite destination for Pueblo diners as well as folks from out of town.”

Marcus Quintana, Pueblo Country Club

Marcus Quintana is the Executive Chef at The Pueblo Country Club. He attended Pueblo Community College and received a dual degree for Culinary and Hospitality. After graduating he moved to Springfield Missouri and helped open a Pizzeria, he also worked at the hospital in the culinary
department. Upon moving back to Pueblo, Marcus worked at The Broadmoor Hotel working the
banquet side for three years. In 2013 Marcus was hired as the Sous Chef at The Pueblo Country Club
under Chef Robert Huckles. After Chef Huckles left Marcus became the Executive Chef of The Country
Club. In 2018 Marcus won Silver for The Best of Pueblo in the Chef category. Marcus loves cooking and bringing his own style to The Country Club.

This event supported by 

Visit their website here.

 

Location: Conference Center
Date :
18 Sep, 2019 05:30 pm to 08:00 pm