Trash Fish, wine-tastings and a crawl along Colfax on the culinary calendar this week
Squeaky Bean will host a benefit dinner tonight.
It's almost August, but there's still plenty to enjoy in July. This week's culinary calendar includes a trash-fish dinner, a cooking lesson with Richard Sandoval, and a restaurant/pub crawl along Denver's most colorful strip. Keep reading for a taste of what's in store...
Monday, July 28
For an evening of the best seafood you've never tried, dive downtown tonight. The Chefs Collaborative Denver Trash Fish Dinner is a benefit featuring chefs from this city and across the country that's aimed at raising awareness of underutilized fish, with proceeds benefiting the Chefs Collaborative's year-round work to fix the country's broken food system. The dinner will be held at Squeaky Bean from 6 to 10 p.m. with a VIP oyster reception at The Kitchen Denver from 4 to 6 p.m. Tickets are $125; get yours here.
Chef Robin Baron will be cooking a special vegetarian dinner at Silvi's Kitchen(formerly Udi's), based on her favorite dishes from the time she lived in Tel Aviv. The family-style Israeli Supper Club will have seatings from 5 to 9 p.m. Vegan and gluten-free options are available on request; wine pairings are also available for $16. For reservations, call 303-355-5455.
Tuesday, July 29
The Bluebird District on Colfax (between Colorado and York) will be the scene for this year's Tasty Colfax event. Since 2009, this restaurant and pub crawl along East Colfax has allowed locals to sample their way through the eclectic restaurants on a strip of this infamous street. In addition to all the tasty treats, the event will feature a main stage, ten local bands and six live artists, all on Colfax Avenue. The restaurant and pub crawl begins at 5:30 p.m. with an after-party at 8 p.m. at the Park House Pub featuring comedian Chris Carlton and local band Champion. Tickets for the evening are $25 in advance and $30 the day of. Buy yours, and find out what restaurants will be participating at bluebirdbeat.com.
Wednesday, July 30
For this year's Custom Crush, Wine & Whey has sourced 8,000 pounds of grapes from California: Zinfandel, Petite Sirah and Cabernet Sauvignon grapes, which can be made into your choice of a 100 percent varietal or a custom-blend. But before you can start making your own wine, taste some of the wines made during the 2012 Custom Crush. The evening will start at 6 p.m. with a talk and a cheese platter; tickets for the tasting are $10. For more information about Custom Crush, visit wineandwhey.com.
Museum Quality Drinking is back with another chance to enjoy MCA Denver's great rooftop patio, meet the best bartenders in town and enjoy craft cocktails. Admission is only $5 after 5 p.m. Learn more here.
Thursday, July 31
Chef Troy Froman will be teaching some of his culinary tips, tricks and recipes during a live cooking demonstration at Betty Ford Alpine Gardens in Vail today from noon to 1 p.m. The Chef in the Garden session is $5; find out more here.
Friday, August 1
Happy Leaf Kombucha is celebrating First Friday this month with a reception at 7 p.m. featuring Aria and Melanie Steinway, the artists whose work is now on display in its tap room. There will be kombucha home-brew on tap and live music from Petals of Spain, too.
Chef/restaurateur Richard Sandoval will give cooking demonstrations during the first August edition of Summer Nights at the Museum. The Denver Museum of Nature and Science will host cooking demonstrations by Sandoval at 5:30 p.m. and 6:45 p.m., with Sandoval completing three dishes, with all the action displayed on the museum's seventeen-foot-wide Art and Science Imagination Screen and tequila from Proximus paired with the food. Attendees will get recipes to take home. Tickets are $15 for nonmembers and $12 for Museum members; find out more here.
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 firstname.lastname@example.org.
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