Things to Do

Tonight: Shazz harvest dinner and Tasting Tennyson

No need to cook tonight -- head to northwest Denver instead.

Get a taste of several excellent restaurants in the neighborhood at "Tasting Tennyson: A Gourmet Progressive Dinner." It starts at 6 p.m. at Parisi, 4401 Tennyson Street, then moves on to Tastes Wine Bar, House and Brasserie Felix. Admission is $89; sign up at www.denvergourmettours.com.

And Shazz Cafe hosts its second harvest dinner, "Lambs, Peaches and Nectarines," with Montanya Rum (of Colorado) or Peach Street Distillers cocktails, or beer from Breckenridge Brewery, paired with five courses. Keep reading for the menu ...

Amuse bouche: Lamb rib with peach barbecue sauce.

First course: Romaine salad with braised lamb shoulder, feta cheese, peach, red onion and peach gastrique, paired with a cocktail of peach brandy, mint simple syrup, fresh mint and peaches.

Second course: Fresh orecchiette pasta with nectarine bolognese, ground lamb and parmesan reggiano, paired with Montanya oro rum, nectarine puree and ginger beer.

Third course: Grilled lamb chop with nectarine mashed potatoes and roasted spring onion, paired with a Breckenridge Brewery seasonal beer.

Dessert: Peaches and cream with grilled nectarine, paired with Jack and Jenny peach eau de vie and sparkling moscato.

Dinner starts at 6:30 p.m. and costs $50; Shazz is at 4262 Lowell Boulevard. for more info, call 303-477-1407.

For information on dozens of culinary events around town, visit our online Food & Drink listings.

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.
Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen