And if chef Bob Blair's menu is any indication of what you have to look forward to, then you're in for a delicious night of cooking.
First course: Antipasti of octopus, spuma di mortadella and radicchio involtini Wine: Tenuta Pederzana Lambrusco di Grasparossa
Second course: Halibut filet & cheeks with English peas Wine: Suavia Soave Classico
Third course: Garganelli with prosciutto gravy Wine: Castello di Meleto Rosso Toscano
Fourth course: Elk loin with Hasselback potatoes, braised greens and red wine butter Wine: Terredora Lacryma Christi del Vesuvio
Fifth course: Pear sorbet with rosemary shortbread Wine: Bertagnolli Grappino Grappa
To end: Fuel house-infused limoncello
The dinner is $75 per person, including wines, and kicks off at 6 p.m. For more information, or reservations, dial 303-296-4642 or shoot an email to email@example.com.
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