Yes we named our winery after an old mathematical theorem. When you think about it, it’s all about creating order out of a chaotic system and, we would argue, there is nothing more chaotic than growing grapes at 4,500 ft in Colorado and making wine in a warehouse in an alley in a city. There are an infinite number of variables at play, decisions to be made and possible outcomes. It is the job of our team to create order out of this inherently chaotic system as we craft our ridiculously good wine.
When we started the winery, we decided to focus on the variables that really mattered: using the best grapes, harvesting them at their peak, nurturing each batch of juice as it became our wine, and getting to know the people who drink it. We also decided to get rid of the variables that don’t matter: the vineyard location, the rolling hills, and the tasting room covered in granite and marble.
Because The Infinite Monkey Theorem believes the culture surrounding the winery helps define the wine’s quality, the winery takes its position and influence in the local Denver community very seriously. The wines are not only expressions of the local fruit, the process, and the personality of the winemaker, but also expressions of the people drinking the wine. It is a product born out of the community and thus representative of the community.
Back in the day, Pete Marczyk’s love of food forced him to drive all over Denver to get the ingredients he really wanted to make great meals for his family. “I can’t be the only one,” he thought, and the idea for Marczyk Fine Foods was born. Both he and his wife, Barbara Macfarlane, remembered tagging along with their moms to the neighborhood butcher, the little grocer, and the farm stands in their New England towns. They grew up with a tradition of quality over convenience. So as the grocery world got mega, Pete envisioned a grocery business that would go micro. He wanted to offer all the quality and attention to detail of the tiny mom & pop shops of his youth, but in a thriving, urban environment that offers it conveniently under one roof. That’s why we have an in-house butcher, a bakery where we make all our bread from scratch using organic, local flour, and we even use some of our own family recipes in our prepared foods kitchen (like Barbara’s sister Mamie’s famous Mac & Cheese and Pete’s Mom’s Potato Salad), and so much more.
Growing up just down Colorado Boulevard from Glendale, when it was mostly fields of cow patties, identical twin brothers Dean and Dale Peterson often rode their bikes by the local dairy that would one day be the home of The Bull & Bush Pub and Brewery. In 1971, casting aside their stockbroker careers to become the bellwether personalities of the Denver restaurant industry in the 70s and 80s, the brothers built the Bull & Bush to kick start a list of successful restaurants.
A fact finding trip to the English countryside provided the Petersons with the concept of a pub modeled after the original Bull & Bush, a British pub located in Hampstead Heath near London that dates back to 1645. They spared no expense bringing back original artifacts and materials to give the restaurant an authentic feel… right down to the now warped copper top bar that still holds up cold beers, delicious food and regular patrons today.
The Bull & Bush opened its doors and soon found itself in the middle of Glendale’s heyday. Long before LoDo attracted the young socialite crowd, Glendale was rocking with the Denver party crowd and it wasn’t uncommon to see a line of people outside eagerly waiting to get through the Bull & Bush front door and into the action. Musical acts, friendly bartenders and the area’s first dart rooms entertained the crowds. Not long after the beer started flowing, two satellite dishes were placed on the roof, bringing in sporting events from around the world and creating the nation’s first “Sports Bar.”