The Grape & The Plate: Sunday Brunch & Wine Tasting

Sip slow. Bite bold. Ease into Sunday.
Close out your Grape & The Plate weekend with a chef-driven brunch experience where bold flavors and boutique wines bring the weekend full circle.

This exclusive brunch is curated by James Beard Semifinalist Best Chef: Texas, Joseph Gomez, the visionary behind Sana Sana Taqueria and formerly of Michelin-starred Con Todo. He’s joined by Matt Villard, founder and winemaker of MCV Wines, whose flagship “1105” blend helped put Paso Robles Petite Sirah on the map.

Together, they deliver a brunch that’s anything but basic—layered with culture, storytelling, and flavor.

️ Expect soulful dishes made from seasonal Texas ingredients, perfectly paired with expressive MCV wines—all served in the beautifully styled Mira Mira Event Space, known for intimate, elevated gatherings.

Curated by Chef Joseph Gomez, this brunch honors tradition with a bold, modern twist featuring seasonal ingredients and fire-to-table flavor.

Chilaquiles
House-made totopos tossed in salsa verde, topped with crema mexicana, queso fresco, onion, and fresh cilantro

Taco Selection (Served on mesquite flour tortillas — GF option available)

• Chori Nopal con Frijoles – House chorizo with grilled nopal and refried beans
• “Q Taco” – Heritage breed eggs, crispy bacon, refried beans, quesillo
• Bean & Cheese – A brunch classic with elevated ingredients
• Papas Estilo Tala – Potatoes simmered in tomato salsa with serrano chile

• Pan Dulce – Assorted conchas and galletas de maíz

• Café de Olla – Locally roasted coffee brewed with piloncillo, cinnamon, clove, and orange peel