Truffle Dinner with Guest Chefs
Alex Hong and Matt Dulin

December 5–6

one seating at 7pm

Join us for a special evening featuring the wines of Special Vineyard located in City, State. This special event will feature the latest releases from Name paired with specialty dishes from Chef Duncan Holmes and the entire team at Beckon. Join us for a special evening featuring the wines of Special Vineyard located in City, State. This special event will feature the latest releases from Name paired with specialty dishes from Chef Duncan Holmes and the entire team at Beckon.

Colorado native Alex Hong first discovered his love for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce and cooked simple farm to table dishes with the family on their frequent visits. Alex attended The Culinary Institute of America in Hyde Park, New York.

Alex worked in kitchens such as Jean-Georges in New York City, Quince in San Francisco, and Frasca Food and Wine in Boulder, Colorado.

In 2012, Alex began to operate his own emerging concept, Sorrel, as a pop-up in a small boutique Hotel in Union Square. During three years of pop-up service, he began the process of opening his brick-and-mortar Sorrel Restaurant.

After a year and a half of opening Sorrel in 2018, Alex was nominated for James Beard Rising Star Award and received three and a half stars from long time restaurant critic Michael Bauer from the San Francisco Chronicle. Around the same time, he and the Sorrel team were able to secure Sorrel's status as a One-Star Michelin restaurant.

At Sorrel, Chef Alexander Hong offers local-Californian inspired cuisine with authentic & vibrant Italian influences. We believe in only working with superior, fresh, organic & local ingredients that Bay Area farmers markets and our rooftop garden have to offer. We work with the seasonal harvest in an effort to showcase each distinguishable and perfectly in-season ingredient.

After working in restaurants for eighteen years, Matt became one of many now-former hospitality professionals who took the pandemic as an opportunity to pursue a new solo venture. In his case, that's GetRight's, a cottage bakery and plant shop that he co-owns with his wife, Lindsey Judd.

Matt was introduced to baking sourdough bread eight years ago by Alex Figura, the current co-owner of Dio Mio and Redeemer Pizza; at the time, Figura was running the highly praised (but now-closed) Lower 48. "It's a slower pace than restaurant life," Matt says of baking's appeal.

After continuing to work on his baking skills, Matt eventually went on to design a bread program for a restaurant in Arizona and was working on another in San Francisco, but found himself unhappy living in that city. So in 2017, he returned to Denver and got a job at restaurateur Tommy Lee's Uncle, "and that's where it all started to come together," he recalls. "I decided I wanted to set roots somewhere."