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Rick Bakas
Works at 34 Commerce
Attended University of Oregon
Lives in Sonoma, Ca.
1,800,888 followers|7,760,695 views
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Rick Bakas

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Desi
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Tonight we discovered this Australian #wine brand that just landed in the U.S. Definitely one to try...
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Rick Bakas

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Good read, especially now that Airbnb is going next level with a new round of funding and increased valuation. +Concur looks like a good tool to have in the tool box.
 
Here at +Concur , we are seeing a big increase in the number of business travelers who are using +Airbnb , Curious - How many of you use it for business travel or do you only use it for personal travel?
#Travel   #biztravel  
Innovation. It’s everywhere. It’s in our mobile devices, on our televisions and laptops, at our coffee shops and in our travel lodging. According to the U.S. Patent and Trademark Office, Americans applied for over half a million new patents in…
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kul tinx on my mind

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Come say hi at #TasteWA if you're in Seattle today. 
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Nice pix
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Rick Bakas
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Taste of Washington kicks off with a magnum party under the Space Needle for all wine + food geeks.

This is worth checking out every March!

#TasteWA #Seattle #Wine #chef #foodie #wallawalla
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+Mike Case I only tried the Cab Franc and it was solid. 
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Rick Bakas
owner

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Tonight we discovered this Australian #wine brand that just landed in the U.S. Definitely one to try...
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Thanks for the heads-up on this blend, Barossa is a favorite.
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Hei kaikille pitkästä sanoo Suomen kielen ja sitten
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Happy birthday to burgeoning winemaker, former MLB pitching prospect, meat smoking, Pinot Noir loving all around awesome dude +Ed Thralls 

Thank you for being a great friend!
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Sounds great
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Favorite wines so far at #TasteWA. Definitely worth seeking out.

Great examples of grape typicity + place. 
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People
Have him in circles
1,800,888 people
Work
Occupation
Sommelier, Wine guy, Director of Marketing for 34 Commerce
Skills
Branding, Public Speaking, Marketing, Kicking Ass
Employment
  • 34 Commerce
    Director of Marketing, 2011 - present
    Going live May 2013 as part of the Cinsay #SmartStore video commerce player.
  • Wine Personality, Sommelier, Social Media & Branding Guy for Bakas Media, Author, Wine + Food Blogger, VP of Mktg for PressPay
    Founder, 2010 - present
  • St. Supéry wine
    Director of Social Media Marketing, 2009 - 2010
  • NIKE
    1995 - 2003
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Sonoma, Ca.
Previously
Portland, Oregon - Portland - Denver - Eugene - Boulder
Story
Tagline
Wine, Beer, Food, Bacon, Social Media, Mobile Marketing & Branding Guy
Introduction
Anyone who likes wine, food, beer, social media, mobile, branding or bacon are people I want to meet. Stop by and say hi.

Past life - brand guy at NIKE
Currently - Sommelier, Brand Strategist and VP of Marketing for PressPay.
Bragging rights
Creator of #Chardonnay day & #CabernetDay, Designed the Oregon Ducks branding, Helped design the Denver Broncos branding, First Director of Social Media in the wine biz
Education
  • University of Oregon
    1998
Basic Information
Gender
Male
Apps with Google+ Sign-in
My wife and I came for our anniversary... pulled up and we're met by Frederic, one of two front-of-house employees who has worked here around 10 years ( that tells me they take care of employees). He provided a comfortable welcoming first impression. We booked because we liked the look of the rooms with exposed brick and wood floors. The view of the port and rustic design in the rest of the hotel were a bonus we didn't expect. The bed was super comfortable including those big soft oversized down pillows. We slept like babies. The shower was AWE-some as it was one of those new rain shower heads. Overall we were happy with our stay and tried to get out of our reservation at another place so we could stay one more night with no luck. Very friendly staff and included breakfast in a prime location make this a solid choice.
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Public - 6 months ago
reviewed 6 months ago
Words cannot convey how much I like this place. Nestled into the patchwork of small towns that make up Santa Barbara wine country, Santa Ynez Inn anchors the quaint setting known as Santa Ynez. Coming from Santa Barbara is a 25-minute straight shot to a very chill, easy going town. Santa Ynez Inn could give the Four Seasons a run for its money in terms of luxury, but not the price. Maybe it was having our own private patio with a fountain. Maybe it was the heated tiles in the bathroom and shower/steam room. Or maybe it was the super comfy king sized bed set next to a fire place and large flat screen TV. I can't name one thing I really like because I liked every attention to detail. And the people who work there are really easy going, not uppity at all. And the included breakfast isn't the same old continental breakfast every other hotel has. Today I had a fresh salmon frittata with some yummy chive cream spread. As if it couldn't be any better, the sitting area outside in the garden surrounded by giant old trees provide a peaceful setting to get that R&R you always wish you could get on vacation. Yep, Santa Ynez Inn has 5-star reviews across the board from myself and other reviewers for a reason. It's a destination that's easy to get to, and even easier to enjoy once you're here.
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Public - 8 months ago
reviewed 8 months ago
I travel a lot, which means I get the opportunity to experience varying levels of quality when staying at a hotel. The name, "Four Seasons" should evoke an impression of high quality, and in Seattle they validate all the great things you expect from Four Seasons. For this particular hotel, they delivered above my already high expectations. My wife and I stayed here in 2012 and 2013—both times it was the highlight of the year for us. The Seattle Four Seasons is located in a prime location a block away form Pike Place Market with views overlooking the bay. Every aspect of the property runs smoothly which allows employees to provide exceptional service. The staff are very warm and welcoming. Almost all of them greet you with a smile and a hello whether its the person cleaning your room or the door man. The spa treatment for my wife's birthday was special. The massage room had views overlooking the bay and everything was top notch. The best way to describe how much we loved the Seattle Four Seasons (or any hotel) is to ask yourself, "am I looking forward to checking out or do I want to delay checking out as long as possible?" At the Seattle Four Seasons we didn't want to check out or leave. They practically had to escort us off the property :D Can't wait to go back—we might plan a trip to Seattle JUST to stay here again.
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Quality: ExcellentFacilities: ExcellentService: Excellent
Public - a year ago
reviewed a year ago
It's the little things that make a difference. To be honest, an oil change is pretty much just an oil change, especially when it's a drive through place like Oilstop. But they made a regular oil change Very Good by paying attention to the little details: 1. When I pulled up they offered me a cold soda to drink. 2. The tech sprayed my door hinges with WD40, which probably wasn't necessary, but it was appreciated. 3. They set my tire pressure electronically to right level. 4. They offer a free top off program—come back any time and get your fluids topped off. 5. They said 'please' and 'thank you' a lot and were really polite. 6. They all were wearing the correct protective eye wear. 7. A computer screen next to my window provided entertainment while I waited. 8. Everything was clean and organized. 9. They gave me a free car wash to a place a few miles off site. 10. Cleaned my windshield This place is a business. They're goal is the sell products and make money. I didn't find them offering a handful of products to be rude or offputting. Just say, "no thanks" and they let you be. There was no hard sell. Overall, my oil change was $40 plus a new air filter which cost $20. Kudos on running a clean, efficient oil changing stop.
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Public - a year ago
reviewed a year ago
23 reviews
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There's a good idea. And then there's execution. In Napa's increasingly crowded downtown restaurant scene comes a new addition—Empire which is a good idea, but the execution needs fine tuning. Part speakeasy, part hipster lounge you know you're in a trendy restaurant when there's a jellyfish tank and candelabra's everywhere. The good part is the vibe. Someone had a good concept and found a good location across from Norman Rose and Oenotri. Our server, Sarah was awesome. She had the look and the product knowledge to provide a great level of service. I sent them a tweet beforehand saying we were thinking of coming in. From the look of their slick website, it looked as if social media was important part of the marketing. But I got no response, which in today's world is unacceptable. If you're going to be online, BE online and respond to people. We're greeted with white 8.5x11 vertically folded menus that look like they were copied at Kinko's. Not the cool presentation you'd expect is such a hip place. Empire is all about cocktails and mixology, not dinner. The menu is more appetizers than entrees, which were hit or miss—mostly miss. Candle wax dripped into our small plates as they arrived. The Mac & Cheese could've had bacon on it, but it only had browned bread crumbs that resembled bacon. Nothing special about it as it's hard to mess up Mac and Cheese. The pickled veggies were delicious. The do-it-yourself mashed potatoes seem like a good idea, but they're more of a gimmick and too much work. The lemongrass chicken looked and tasted like bulk chicken salad from Trader Joe's — I was surprised at how a Charlie Trotter trained chef could offer something so mediocre and uninspiring (after I picked out the candle wax). The flatbread small plate was probably the most unique and tasty, but putting half an entire sardine on a small bite like that is totally unnecessary. The drinks were good, but not overwhelming. They were served in smaller sized glasses. Since the cocktails are a main feature, I'd think they should be presented a little better. Our party of 5 had a few small plates and 7 drinks between us. Our bill was $170. We left hungry and went across the street to Oenotri where we each had an appetizer AND an entree plus a bottle of wine which was way more satisfying and also cost $170. Dollar for dollar Oenotri was a waaaay better value.
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Food: Poor to fairDecor: GoodService: Very good
Public - 10 months ago
reviewed 10 months ago
Cavallo Point and Murray Circle (restaurant inside Cavallo Point) is in a rare setting at the foot of the Golden Gate bridge in the old Fort Baker. Time seems to have stood still here — the decor is classic and even through the building are from the early 1900's everything is pristine and well cared for. The food is hit and miss ranging from the delicious Miso Glazed Bone Marrow and succulent Petaluma Chicken to the decent seared tuna. The real draw here is Master Sommelier, Gillian Ballance who oversees Cavallo Point's large wine selection. Overall, this is definitely a place worth experiencing at lease once, or in our case for the fifth time. You can't beat the breathtaking views of San Francisco and the Golden Gate from the front porch.
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Food: Very goodDecor: ExcellentService: Very good
Public - a year ago
reviewed a year ago
I've had a lot of pizza delivery in my day. This pizza is expensive, which I don't mind paying if it's really, really good pizza. This was average pizza. After reading other reviews I was expecting to be really impressed, but here's my problem with it: Pizza isn't hard to mess up, you use good quality dough, sauce and toppings. The thin crust was lacking flavor and is was tough and chewy. It needed salt or a different ingredient mix to make it tastier and not as tough. The sauce was average. We ordered 2 pizzas—hawaiian and supreme. While the toppings tasted like quality ingredients, the sauce needed a little kick. The mozzarella cheese was good too. 2 medium pizzas came out to to $47 which included $4 for delivery. We won't plan on ordering here again mostly because of the price and average quality.
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Food: GoodDecor: GoodService: Good
Public - a year ago
reviewed a year ago