This weekend could be a hair-raising experience, with Movember moustache parties, Beaujolais and Burgundy festivals, and a celebration of craft-beer all in the can. Keep reading for a taste of what's on the culinary calendar...
Friday, November 21
From 5:30 to 9:30 p.m. tonight, the McNichols Building will be the scene for the Beaujolais and Beyond Food & Wine Festival. The annual fundraiser for the Rocky Mountain French-American Chamber of Commerce will be a French-themed event featuring twenty of Denver's best restaurants pairing their cuisine with fine French wines; there will be cooking demos as well as live music. Tickets are $70 in advance and $80 at the door; to learn more click here.
Join firefighters from the Colorado Firefighter Calendar 2015 at Tavern Downtown's Stache Bash as they help raise funds to benefit men's health issues. There will be a DJ, Guinness and cocktail specials, a photo booth, awards for best staches and faux staches for ladies, raffle prizes and more. The first 100 guests will receive a free Guinness from the Guinness girls. This bash will be rocking from 6 to 10 p.m.; for more information visit tavernhg.com.
Saturday, November 22
Bones executive chef Johnny DePierro will demonstrate how to make ramen from start to finish in the Stocks & Ramen class today at Bones. He'll begin by detailing how to cook rich stock using bones and vegetable trimmings, then discuss selecting the right ingredients for ramen, sourcing great noodles, adjusting flavors to achieve the right balance and elevating presentation with vibrant garnishes. The class, which runs from noon to 2 p.m., is $55; you can reserve your spot by calling Bones at 303-860-2929.
For its Fifth Annual Burgundy Dinner, Frasca will be transformed into a French restaurant with a Burgundy-inspired menu. Guillaume d'Angerville will be the special guest for the event. Reservations for the dinner are $325; for more information or to make reservations, call Frasca at 303-442-6966. This event is a part of the Boulder Burgundy Festival, benefiting the Davis Phinney Foundation as well as the Growe Foundation. All weekend hroughout Boulder, an all-star lineup of sommeliers, winemakers and restaurants will be conducting seminars, holding interactive tastings and offering special meals to raise awareness for the charities. For more information, including a list of events, click here.
Oskar Blues is throwing a CANiversary party in celebration of its twelve years of canning craft brews. The party at the original Oskar Blues Grill & Brew will feature live music starting at 8:30 p.m., a buffet dinner from 6 to 9 p.m., tap takeovers, specialty can beers and more. Tickets are $15 and you can purchase yours here. For more information about this shindig, head over to oskarblues.com.
Show off those Movember staches tonight at Vesta Dipping Grill, which is throwing its tenth annual Mustache Festival. The facial hair fest will feature music, drinks and plenty of stick-on staches for those who don't have their own. The party start at 8 p.m. and 10 percent of proceeds will benefit the Make-a-Wish Foundation. For more information, call Vesta at 303-296-1970.
Sunday, November 23
The Brown Palace will create its 27th annual Champagne Cascade during Sunday brunch. At noon the master swordsman will be opening bottles of Moët & Chandon with a Napoleonic sabre and pouring the champagne into the top of a nearly two-story pyramid of 6,000 glasses; the bubbly will then cascade down the tower. The event is free, but VIP options are available for $100; call 303-294-3618.
Broken Shovels Farm is holding is only open farm and and market for the month today. The Thanksgiving market will feature chevre, including Caramel Apple Pumpkin; yogurt cheese; jams from RedCamper; truffles from Skal Farm; and other baked goods and vegan/vegetarian products. For more information, visit the Facebook event page.
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.
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