Crafts, cocktails and classes on the culinary calendar this weekend
Products made by Women's Bean Project.
The season of giving is here, presenting us with opportunities to help others at the same time we remember our family and friends. A can't-miss event in more ways than one is the annual holiday fair hosted by the Women's Bean Project at the Women's Bean Project headquarters. The project gives impoverished woman a chance to create gourmet food items and handcrafted jewelry in order to gain life skills needed to overcome unemployment and provide for themselves and their families. The fair runs from 9 a.m. to 2 p.m. today, tomorrow and Sunday; there will be samples of the prepared foods, shopping opportunities and music throughout. And from 11 a.m. to 1 p.m. on Saturday, December 7, Santa will be on hand.
Keep reading to find more events this weekend that should get you in the holiday spirit -- or spirits.
FRIDAY, DECEMBER 6 The Four Winds Survival Center will host a Native American arts-and-crafts market with jewelry, baked goods and frybread Indian tacos. The market will run from 10 a.m. to 6 p.m. tonight and 9 a.m. to 5 p.m. tomorrow.
It's First Friday, and in the RiNo neighborhood Wine & Whey will be hosting an art gallery showing paired with a wine tasting. Sip homemade wines from the shop while perusing pieces from an up-and-coming artist. The event,at 3559 Larimer Street, is free, but you must register online .
SATURDAY, DECEMBER 7 Restaurant Kelly Liken in Vail will host its third annual Whole Hog Dinner and butchery demonstration at 6 p.m. The swine-and-dine event will feature special guest and master butcher Mark DeNittis, founder of the Rocky Mountain Institute of Meat, along with a four-course, nose-to-tail dinner. The start of the meal will be a Blue Butt hof, raised by Logan Story of Story Farms, who's in the local 4-H program. Each course will be paired with hand-crafted cocktails by mixologist Ian Tulk and spirits from Colorado distillery Leopold Bros; DeNittis willdiscuss butchery techniques and various ways to utilize different cuts of the hog. Tickets are $99 per person (plus tax and gratuity); make reservations by calling Restaurant Kelly Liken at 970-479-0175.
Over 35 different breweries will offer their finest seasonal beers -- everything from stouts to sours -- at the fourth annual Parade of Darks from 1 to 4 p.m. at the Wynkoop Brewing Company. Tickets are $35 in advance, $42 at the door, and include a commemorative glass; the event benefits Metro CareRing, Denver's largest hunger-relief organization. For more info aand advance tickets, visit the official website.
The beverage will be bubbles at Q's in Boulder, which will pull out all the corks at the annual five-course Bubbles Dinner. It starts at 6:30 p.m.; tickets are $75, plus tax and gratuity. Call 303-442-4880.
SUNDAY, DECEMBER 8 Sip bottomless Mimosas and Bloody Marys while listening to the electric sounds of Paris Takes Quartet. Dazzle Restaurant & Lounge will host its glorified all-you-can-eat brunch from 9:30 a.m. to 1:30 p.m. today. Bottomless drinks are a steal for $9; the buffet is $18.95 ($9.50 for children under 10). Reservations are recommended; call 303-839-5100.
Amanda Olig, bar manager and cocktail crafter extraordinaire at Osteria Marco, will teach the fundamentals of mixing holiday punch that makes all those memories of seventh-grade dance stuff disappear. Class is in session from 1 to 3 p.m. and will include demonstrations of three different punch styles as well as light refreshments. Tuition is $45 per person; call Osteria Marco at 303-534-5855.
Canning is back in style, and today the Denver Botanic Gardens will host an interactive canning class with Sundari Kraft, author of The Complete Idiot's Guide to Urban Homesteading. Tuition is $45 and can be purchased online.
For information on dozens of culinary events around town, visit our online Food & Drink listings -- and if you have information for a culinary event you'd like included in our online calendar, send it to email@example.com.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.