Monday, March 11
The Romans had their spectacles in the Colosseum, citizens of Panem had the Hunger Games, and Denverites have the Garnish Games — where six suspendered men and one lone woman will fight to the death to assemble the most visually stunning cocktail. On Monday, March 11, Pony Up, 1808 Blake Street, will be transformed into a theater of destruction as the mixologists square off in the pressure cooker behind the stick from 6 to 9 p.m. Admission and drink samples are free for (blood)thirsty spectators. Finalists are listed on DiningOut Events's Facebook page, and you can see the competing concoctions on the event website. Let the games begin!
If hungry vegans play their cards right on Monday, March 11, it's possible they won't need to eat for the rest of the week. That's because Famous Original J's Pizza, 715 East 26th Avenue, is dubbing that date Vegan Night, when $12 gets you all-you-can-eat vegan slices from 6 to 9 p.m. There will be twelve different varieties of pie on offer, including a white pie with artichoke hearts, mushrooms and seitan; pizza topped with broccoli rabe, 'shrooms, tomatoes and onions; and plenty of slices bearing the housemade vegan mozz and ricotta. And because the joint comes from the same folks as Rosenberg's bagels, you know the New York-style slices are authentic, right down to amending Denver water in order to replicate NYC's supply. Reservations aren't required; just show up after checking out the details on the eatery's Facebook page.
Anyone in the food-service industry looking to beef up the presence of local products on their menu — or anyone who's passionate about buying local, period — will want to visit the Eat Colorado Food Show on Tuesday, March 12, where a hundred Colorado farmers, ranchers and food and beverage producers will be setting up shop in the National Western Complex at 4655 Humboldt Street. Corner Post Meats, Highland Bees, Cultura Chocolate and Deerhammer Distillery are just a handful of folks who will be talking about their products and handing out samples from noon to 4 p.m.; there will also be a pair of panel discussions on sustainability standards and community open to the public. With free entry (and parking!), there's no reason to miss out; RSVP on the food show's website.
Making it halfway through the work week is hard, no question. Even harder is living with kidney disease — which is why on Wednesday, March 13, Great Chefs of the West tackles the job of raising money for the National Kidney Foundation, an organization dedicated to raising awareness of, preventing and treating kidney disease. A wealth of Denver restaurants are creating extravagant bites paired with local beverages; expect delectable samples from the Bindery, El Five, Death & Co., Super Mega Bien, Julep, Safta and Liberati Osteria & Oenobeers. The snacking and schmoozing starts at 6 p.m. at Exdo Event Center, 1399 35th Street; snag your ticket, $200, on the National Kidney Foundation's website.
There are two kinds of people in the world: those for whom the prospect of a multi-state road trip and its associated open roads, giant balls of twine and gas station gift shops elicit a freedom and excitement that can't be found anywhere else, and those who would rather chew their own arm off (possibly both arms and a foot) than endure the torture of sitting next to other people for hours at a time while fighting over the air conditioning and music. But both types will be able to get on board with Brightmarten and the Family Jones's Road Trip Dinner on Wednesday, March 13. From 6 to 9 p.m., guests of Brighmarten, at 730 South University Boulevard, will embark on a culinary car trip across five states: Florida, Louisiana, California, Kentucky and Colorado. That's an ambitious itinerary (and an impossible one by motor vehicle), but food and cocktails will be provided at each stop: Think a refreshing key lime and Fresno chile daiquiri in the Sunshine State and a blackberry-bourbon-basil julep with fried chicken in the Bluegrass State. Visit Brightmarten's Facebook page for the full menu, then email [email protected] to reserve your $85 seat — and make sure you don't get stuck sitting in the middle of the back seat. NOTE: THIS EVENT HAS BEEN RESCHEDULED FOR SUNDAY, MARCH 17.
March 14: the perfect marriage of numbers and nibbles, mathematics and meringue. That's right — it's Pi Day! Faithful readers will know we never miss an opportunity to indulge in sweet or savory pies, so our little cholesterol-choked hearts are all aflutter for deals on Thursday, March 14. Smok (3330 Brighton Boulevard) will offer its yummy strawberry-rhubarb hand pies for just $3.14 all day, while Call (2845 Larimer Street) is preparing a trio of tiny tarts (bourbon pecan, gluten-free s'more, and Meyer lemon) to mark the day. Those wanting to wash down their pie with something equally tasty can visit Grandma's House brewery (1710 South Broadway) or Call to Arms Brewing (4526 Tennyson Street), both of which are serving up a quartet of beer and pi(e); details are up on both the Grandma's and Call to Arms Facebook pages.
Mici website for locations and details.
Looking for great food this St. Patrick's Day? The first and most important thing to know: Corned beef and cabbage isn't Irish. We've said it ’til we're green in the face, but despite our best efforts, it will take the luck o' the Irish to find a meal on March 17 that doesn't include it. Your best bet? Create your own meal, and if you attend the St. Paddy's Day Party Pairings class at the Seasoned Chef Cooking School, 999 Jasmine Street, on Friday, March 15, you'll be prepared to roll out a spread that's a step above the usual. Yes, the ubiquitous corned beef is on the menu (at least it's in slider form), but you'll also learn how to make lamb meatballs, savory turnovers, colcannon (a dish traditionally made of mashed potatoes and kale or cabbage) and Irish cheddar fondue; dishes will be served with Irish beers and cocktails. The couples' class is $175 for two people and runs from 6:30 to 9:30 p.m.; sign up now on the Seasoned Chef website.
Keep reading for future food and drink events.