Things to Do

Taste of Vail kicks off and Cora Faye's hosts a James Beard finalist on this week's culinary calendar

April is upon us and spring has officially sprung. For many Coloradans, the warmer weather means bike rides, hikes, jogs in the park, alpine food festivals and, of course, plenty of time spent on patios soaking up the rays. If you're looking for a little food and drink to go with your time in the sun this week, here are a few culinary events going on in -- and around -- Denver.

See also: Adrian Miller will serve up the history of soul food at Cora Faye's

Tuesday, April 1

Session Kitchen will host Sean Boyd, wine maker from Rotie Cellars, for a wine dinner. Menu highlights from chef Scott Parker include quattro formaggio, straw smoked barramundi tacos, pecan shell cured duck ham steak and flatiron steak frites, all paired with Rotie Cellars wine selections. Dinner starts at 7 p.m. and seats are $100. Call 720-763-3387 for more information or to make reservations. Wednesday, April 2

Ranked among the country's best food and wine festivals, Taste of Vail is getting underway tonight and will run through Saturday, April 5. This year. the annual event will highlight more than thirty restaurants and chefs and almost 130 wineries. Tickets for individual events start at $50 and full festival passes will set you back $525. Visit to purchase tickets and get more information. Thursday, April 3

Slow Food Denver is hosting an evening at Cora Faye's with Soul Food scholar and author Adrian Miller. Miller is a James Beard Foundation Award finalist or his book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Tickets for the event are $38 for Slow Food Members and $43 for non-members -- and they're going fast, so grab one while there's still time. You can read more about the dinner and RSVP 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 [email protected].