The Boulder Blind Cafe, which got under way yesterday, continues this weekend with dinner shows at 6 and 8:30 p.m. tonight and tomorrow; grab tickets at theblindcafe.com. But there are plenty of other events lighting up the culinary calendar this weekend; keep reading for the tasty details.
Friday, March 4
Let your freak flag fly at MCA Denver's Black Sheep Fridays, which return today. From 6 to 8 p.m. most Fridays, the museum will be serving up beverages and "sophisticated non-sense" that ranges from assembling mutant stuffed animals to poetry readings of spam e-mails to this week's Bingo a GoGo: bingo with gogo dancers. You can join in on the fun for $5; the weirdness changes every week, so check out mcadenver.org to see the full schedule of shenanigans.
The St. Baldrick's Foundation will be shaving heads to raise funds and awareness for life-saving childhood cancer research, and today you can lend a hand — or some hair when St. Baldrick's is at Stoney's Bar and Grill from 4 to 8 p.m. The event will honor Daisy Walsh, 2015 St. Baldrick’s Ambassador, who is currently undergoing treatment for medulloblastoma; the goal is to raise $50,000. For more information or to make a donation, click here.
Saturday, March 5
Two of your favorite vices will be in the spotlight during today's Bourbon and Bacon Festival at the Fillmore Auditorium. Starting at 3 p.m., guests can sip and snack their way through a variety of bourbon and pork treats including bourbon and bacon milkshakes and bacon cupcakes, as well as more traditional fare. Tickets are $55 for general admission; $70 for first tasting tickets, which get you in a half hour early; and $95 for VIP. For tickets and more information, go to bourbonandbaconfest.com.
Stoic & Genuine will hold the first class in the restaurant's new School of Fish series today. The two-hour classes, taught by chef Jorel Pierce and set for 10 a.m. to noon the first Saturday of each month, will teach you geography and history as well as cooking techniques. Today's class will focus on crawdads, redfish and the Gulf of Mexico; the course is $60 per person, which includes lunch (for an additional price, guests can take home all the ingredients to make dinner at home using the skills they just learned). Reservations are required at email@example.com.
Sunday, March 6
Today the Denver Art Museum launches is new exhibit, Samurai: Armor from the Ann and Gabriel Barbier-Mueller Collection, and Palettes is celebrating by launching a new menu of its own. The exhibition-inspired menu, Samurai, will feature a Japanese style prix-fixe menu for $34 per person as well as a la carte items, cocktails, sake, beer and wine. For reservations and more information, call the restaurant at 303-534-1455.
Hog heaven rolls into Denver today in the form of Cochon 555, a pork-tastic culinary competition. The event challenges five Denver chefs to prepare a maximum of six dishes from an entire hog, to be judged by the public. This year’s competing chefs include Troy Guard of TAG, Nelson Perkins of Colt & Gray, Franco Ruiz of Fruition, Robert Andreozzi of Pizzeria Locale Boulder and Paul C. Reilly of Beast + Bottle. The winner of the regional event will be announced as the "Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass/Aspen on June 18. In addition to the main event, guests can indulge in wines, a ramen bar, a pop-up butcher shop, a tartare bar and much more. Go whole hog at The Ritz-Carlton starting at 5 p.m (4 for VIP); tickets are $125 for general admission and $200 for VIP. Find more details at cochon555.com.
Mezcal is holding a bottomless Latin jazz brunch from noon to 3 p.m. today. The restaurant will be serving $7 bottomless mimosas and $2 Exotico bloody Marias, with a side of live music from the Stephen Brooks Latin Jazz Trio. For reservations and more information, call Mezcal at 303-322-5219.
The Craftsman & Apprentice is offering a Food as Medicine workshop today from 2 to 5 p.m. with healthy-living expert Hannah Abraham of Haiku Foods, who will provide the tools and knowledge to transform your kitchen into a place of healing. You'll sample, create and take home tasty, healing foods including ferments, kombucha and bone broth. The class is $60 per person; tickets can be purchased here.
For more Food & Drink events, go to our online calendar. If you know of an event that should be included in that calendar, send information to firstname.lastname@example.org.
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