Operation Altitude is known for pushing the envelope, bringing together the best-of-the-best, creating the most memorable of events for their select clientele. A recent evening at The Infinite Monkey Theorem, Denver’s own “urban winery”, was no different. A private affair at an intimate locale, beautiful decor, delectable cuisine and a private lesson in what it takes to create unbelievable wines, made for one spectacular experience.
With the place to themselves, guests were treated to all the The Infinite Monkey Theorem had to offer. Cocktails were served in the thoughtfully appointed winery tap-room, highlighted by beautiful fall-themed centerpieces and decor from Plum Sage Flowers. An introduction from wine-maker and founder, Ben Parsons, related the rigors and successes this unique winery has experienced. Guests then were escorted to the winery where they could try their hand at creating their own blends.
The highlight of this amazing evening, however, had to be the fabulous wine-paired culinary adventure, created by the chefs of Red Maple Catering. Chef Jason and his professional and creative team kept the appreciate diners happy and anticipation was intense to see what magic each course would offer. It was a a memorable and intimate evening filled with new knowledge, experiences and fine food and drink.
Denver’s historic and newly-renovated Union Station served as a wonderful venue for a recent evening of culinary genius. The experience began with a cocktail on the upper terrace of the beautiful Terminal Bar followed by a comprehensive, private tour of the facility. Guests were then ushered to the Gallery Level for a very unique dining experience provided by Denver’s own Epicurean Group. This amazing experience, with every nuance thoughtfully considered and addressed, was orchestrated by Angie Vossler and Operation Altitude.
The set-up was immaculately, prepared by designer Jessica Stapp and her crew, with a warm and rustic, mountain, pure-Colorado feel. The dining experience, a Chef’s Dinner, in which each course was creatively finished by Epicurean’s “Innovation Chef” Jenna Johansen and her team in front of eagerly awaiting diners. At the introduction of each plated course, Chef Jenna described the offering with explanation of process that complimented her delicious creations.
The evening was very impressive, from setting to decor, presentation to every delectable dish and left the crowd in awe. Bravo Angie, Operation Altitude, Jenna, Jessica, Epicurean and Union Station for an evening these lucky few will not soon forget.