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St. Paddy's, oysters, boar and more on the culinary calendar this week

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Today is St. Paddy's Day and although celebrations started this weekend, there are still plenty of ways to mark the actual holiday. But for those of you who had your fill of all things green and booze-soaked, you'll find much more civilized activities on the culinary calendar this week. Here's a taste...

See also: Five lucky bets for St. Patrick's Day

Monday, March 17

Usually the new Former Future Brewing doesn't have a kitchen -- but it will be hosting a beer dinner this evening for St. Paddy's. Guests will be able to enjoy a four-course Irish dinner cooked with Former Future beer featuring Irish lamb stew, braised corn beef and more; there will also be beer pairings. Tickets are $50 per person and dinner starts at 5:30 p.m.

Tuesday, March 18

Ocean Prime will welcome Jonathan Honig of Honig Winery and Vineyards from 5:30 to 10 p.m. tonight. To mark his visit, new exec chef Eally Smith will be serving up two specials that can be paired with a Honig wine: seared halibut with shiitake mushrooms, shallots, kale sprouts and lemon vinaigrette ($42), which pairs with Honig sauvignon blanc; and Colorado lamb chop lollipops with Brussels sprouts and maple Dijon cabernet jus ($44), which pairs with Honig cabernet sauvignon. For every table that orders a glass or bottle of Honig wine, Honig himself will stop by to talk with the guests.

Thursday, March 20

SALT is serving up its first ever Boar and Bourbon dinner tonight. SALT's chefs will be brining a whole boar and preparing a six-course meal featuring craft cocktail pairings made with Breckenridge Bourbon. Reservations are required for the dinner, which costs $75 per person. Call 303-444-7258 to save your spot. You can check out the full menu here.

Sip, slurp and shuck your way through the second annual High West Oyster Fest at the Boulder Theater. Jax Fish House is putting on this second festival, which includes an oyster-eating contest, shucking contest and even oyster stout brewed by Post Brewing Company. Tickets are $25 for general admission and $75 for VIP, and 100 percent of the proceeds go to Veterans Expeditions.

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 cafe@westword.com.


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