The Nine Tastiest Events on the Culinary Calendar, March 20-23
The Bluegrass is trading in bourbon for beer on Tuesday.
Another day, another dollar, another week of wine events around town — everything from wine dinners to wine lectures to wine seminars. This is also Colorado Craft Beer Week, so there are plenty of opportunities to get in the suds (see our Beer Calendar for all the details). Broaden your horizons with cider, mezcal and cake, and you'll be one well-rounded culinary connoisseur. Here are the nine best food and drink events for March 20-23.
Monday, March 20
Surely you've heard of the new trend in wine grapes, aglianico? Yeah, neither have we. Luckily, the good folks at Coperta, 400 East 20th Avenue, are smarter than both of us (at least when it comes to enology), and will be hosting a multi-course pairing menu at 6:30 p.m. tonight, with big, bold, tannic wines made from the Italian grape. The southern Italian menu is slated to include veal crudo with roasted-garlic vinaigrette and cured egg yolk as well as rabbit cacciatore. A reasonable $58 gets you four courses plus accompanying libations; call 720-749-4666 for reservations.
Enjoy a cider-and-cheese pairing at the end of your meal at the Preservery.
Tuesday, March 21
We're smack in the middle of Colorado Craft Beer Week, and the Bluegrass Lounge, 7415 Grandview Avenue in Arvada, is teaming up with Odyssey Beerwerks to celebrate with a five-course pairing dinner. Indulge in a housemade pretzel with beer cheese alongside pale ale; beer-and-bacon sausage and scalloped potatoes with IPA; and a Jim Beam brownie accompanied by vanilla porter, among others. There's even a vegetarian option for you herbivores out there. Check out the event Facebook page for details and purchase tickets ($48) at eventbrite.com.
Cheese-and-wine pairings? Old hat. Cheese and beer? Better, but still a bit passé. Cheese and cider? Now we're talking. The Preservery, 3040 Blake Street, is offering a cheese-and-cider pairing tonight from 7 to 8:30 p.m. with four ciders from C Squared, four cheeses and housemade bread. Tickets are just $35 and are available at eventbrite.com. As a bonus, have dinner at the Preservery before the tasting and get 10 percent off your meal.
Salati Italian Street Food has the best teachers: the kind who pour you wine while class is in session.
Wednesday, March 22
Have your cake and...read it, too? Join Johnson & Wales University baking and pastry students for the Edible Book Contest today, starting at 10 a.m. at the university library, 7150 Montview Boulevard. Gaze on baked wonders in five categories — best graphic novel, best book to film, best non-cake, best children's book and people's choice — and cast your vote for the most delicious-looking. Hang out until 12:30 p.m. and you'll be able to taste the creations before the winners are announced at 1:15 p.m.
Wash down your cake with wine later tonight at Salati Italian Street Food, 8270 Northfield Boulevard, during a wine seminar that covers the nuances of wine labeling, as well as enological regulations from around the world. Distributor Glen Vasquez will be on hand to ease you into the world of wine rules while pouring chardonnay, chianti and pinot noir for his students. For $22, you'll feel educated as well as a bit tipsy. RSVP to 303-307-1695; see the restaurant website for more details.
Build your own charcuterie board like a pro at the Nickel.
Downtown's Hotel Teatro hides a comfy lounge called the Study, where weary travelers often plop down with coffee, cocktails and a good book. But tonight at 6:30 p.m., the Study will be transformed into a culinary classroom. Chef Russell Stippich of the hotel's restaurant, the Nickel, will guide you through building a balanced charcuterie board and then you can style and photograph (because that's what we do with food these days) your own meat-and-cheese platter based on his tips. For only $10, you'll get this plus a welcoming cocktail; additional cocktails will be available for purchase. Call the Nickel at 720-889-2128 for more details. This is the first in a series of guided, interactive events led by local artisans and chefs to be held monthly in the Study.
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