Things to Do

Hoofin' It Hits Highland, Cantaloupes in Boulder Today

Get a taste of the metro area's culinary scene at a trio of very different events today -- everything from a Colorado cantaloupe cooking competition to a celebration of pigs. Keep reading for the tasty details...

See also: Dining on the Hoof, More Meals and Deals on This Week's Culinary Calendar

Hoofin It, a collaborative culinary series created by Heroes Like Us, Mile High Business Alliance and Imbibe Denver, features four nights of farm-to-table guided culinary tours through different Denver neighborhoods: Uptown, LoDo, LoHi and Ballpark. Bison was featured in the Uptown neighborhood, next came sheep downtown. The beast featured in tonight's Hoofin It is the pig, and the neighborhood is Highland. Lola, Central Bistro, Highland Tap and Burger and Prost Brewing will each cook up pig-centric dishes. The tour leaves in three waves: 5:30 to 8 p.m., 6 to 8:30 p.m., or 6:30 to 9:30 p.m. Tickets are $60; get them at

From open to close (5 a.m. to 11 p.m.) today, the Dunkin' Donuts location in Edgewater will donate 20 percent of its sales to the Tennyson Center for Children. Visit for more information on the charity and their work with Colorado kids.

The Boulder Cantaloupe Creations Cook-off gets cooking today in the parking lot of the Safeway at 3325 28th Street, Boulder from 11 a.m. to 1 p.m. This chefs' competition will feature dishes and drinks prepared with and inspired by Colorado-grown Rocky Ford cantaloupe.

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

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Ben Landreth