The Black Dog Blog
Chateau Morrisette is among the oldest and largest wineries in Virginia. Previous to the Covid-19 pandemic we also operated an award-winning restaurant with a 95% recommendation rate on OpenTable. With fresh vintages, flavors, and events at the winery, restaurant, vineyard, and festival field throughout the year, we will keep you abreast of all the great happenings and the people who make up Chateau Morrisette Winery and Restaurant in this blog and through our Facebook, Instagram, Twitter, and Pinterest sites.
Chateau Morrisette Winery and Restaurant names new Winemaker and new Executive Chef
FLOYD, Va., Nov. 4, 2015 /PRNewswire/ -- Chateau Morrisette Winery announces the appointment of Brian Smyth as Enologist and Winemaker and Cooper Brunk as Chef of the Restaurant at Chateau Morrisette.
With the winery since 2014, Smyth previously served as Assistant Winemaker. Prior to joining Chateau Morrisette, Smyth worked in Oregon, Australia, and Virginia with various wineries and vineyards. His Master of Enology degree is from University of Adelaide in Australia, where he focused on practical and technical winemaking and viticulture knowledge. His undergraduate degree in Interdisciplinary Biology and Environmental Studies is from Virginia Polytechnic Institute and State University.
Trained in classical French cuisine, Brunk's new restaurant menu features flavorful signature entrees, freshly harvested estate garden side dishes and local, organic items to round out the offering. After graduating at the top of his class at the Culinary School of the Rockies, Brunk has worked with fine restaurants in France, Colorado and Tennessee. A past "Best Menu" winner for the Flavors of Nashville competition, he is the author of a specialty cook book as well. Previously, he served as chef instructor, private chef and executive chef and was restaurant owner of Cooper's on Porter in Nashville.
The Restaurant at Chateau Morrisette is featuring new menu items including a porcini crusted steak, Marseille style seafood bouillabaisse with crispy calamari garnish, and bacon wrapped stuffed trout with haricot vert and lemon beurre noisette. "Not only are some of our newest entrees prepared with Chateau Morrisette's award-winning wines, but they are created with unique wine pairings in mind, which enhance the flavor," added Brunk. Recently, the winery's Vin Gris and Chardonnay Reserve both received favorable reviews in Wine Advocate and Wine Enthusiast Review.
"We are excited for Brian to take on this new role, especially with his extensive knowledge of regional wines, technical prowess and diverse industry experience," said David Morrisette, President of Chateau Morrisette. "Likewise, Cooper's passion for French cuisine and his experience in the flourishing Nashville food scene make him well-suited to delight our discerning guests."
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