There's a full schedule of food events this week, including a culinary extravaganza at Lola, 1575 Boulder Street, on Wednesday.
Here's what else is on the menu:
Monday, April 16:
Don't miss the Great Divide beer dinner at The Kitchen, 1530 16th Street. The Kitchen brings its community night tradition to Denver with a family-style, four-course dinner paired with seasonal beers. The food costs $35 and the pairing costs $15; call 303-623-3127 to RSVP.
The regular Monday night wine dinner at Frasca Food and Wine, 1738 Pearl Street in Boulder, features winemaker Benedetto Baracchi pouring four of his family's wines. The prix fixe menu costs $50; pairings are extra. For details, call 303-442-6966.
Tuesday, April 17:
Gravity 1020 chef Sean Taylor and special guest Mark DeNittis of Il Mondo Vecchio and Cinque Soldi Salumeria will break down an entire hog, demonstrate how to make sausage with it, and pair it with beer at an event starting at 6 p.m. The family-style dinner will include a tour of the Fort Collins Brewery, 1020 East Lincoln Avenue in Fort Collins, which houses the restaurant; brewers will be on hand. The pig-out costs $45; call 970-682-2260 to reserve a seat.
The Bastianich wine dinner at Amaro Drinkery Italia, 2785 Iris Avenue in Boulder, is a five-course, locally sourced meal paired with Italian wines. Dinner costs $45; wine pairings not included. Call 303-443-5100 to RSVP.
Luca d'Italia, 711 Grant Street, is collaborating with Ca'Rugate Winery for a spring wine dinner tonight. It costs $85; call 303-832-6600 for more information.
Wednesday, April 18:
The 2011 James Beard award winner for Best Chef: Southwest, Saipin Chutima of Lotus of Siam in Las Vegas, will be in Denver tonight, cooking at the University of Denver's Knoebel School of Hospitality Management, 2044 East Evans Avenue, as part of its Guest Chef Dining Series. Seatings will be every fifteen minutes from 6 to 7 p.m. and cost $85; there will also be live jazz from DU's Lamont School of Music.
Lola, 1575 Boulder Street, is hosting Dos Casas Dinner & Fundraiser tonight -- a culinary extravaganza that benefits Brent's Place, a local nonprofit that provides hope and help for kids stricken with cancer. Chef Jamey Fader has invited some of Colorado's most distinguished chefs to create a multi-course feast for lucky ticket holders. (Westword editor Patricia Calhoun, who claims Lola as her home bar, will emcee.) Tickets are $85 each, which includes a six-course dinner paired with wines and cocktails, or $125 for VIP tickets, which adds a cocktail reception at 6 p.m., preferred seating and a gift basket. For reservations, call 720-570-8686.
Thursday, April 19: On the third Thursday of every month, Jonesy's EatBar, 400 East 20th Avenue, hosts a four-course meal paired with beers from a local brewery. This month's featured brewery will be Oskar Blues. The meal is family-style, costs $40 and a brewery rep will be on hand; call 303-863-7473 for reservations.
Friday, April 20:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Devil's Thumb Ranch, 3530 County 83 in Tabernash, celebrates Earth Day today with a special Brewmaster's Dinner & Barn Dance. Chef Evan Treadwell has collaborated with Avery Brewing Co. to create a four-course dinner that will highlight the brewery's beers. The meal costs $59, which will benefit Trout Unlimited's efforts to save the Fraser River, and will be followed by live music and dancing. Call 970-726-5632 to RSVP and click here for the menu.
DAM Uncorked at the Denver Art Museum, 100 West 14th Avenue Parkway, starts at 6 p.m. The annual fundraiser is the museum's largest; sample over 300 wines and some local beers alongside appetizers and music...and art, of course. Visit DAM's website to purchase tickets.
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.