Things to Do

Wine flows through the culinary calendar this week

A number of wine events uncork this week -- everything from a visit by the Pinot Posse to the return of Frasca's Wine Dinner Mondays to the first in Axios's newest wine series. Keep reading for a taste of what's on the culinary calendar this week.

See also: Join the posse -- the Pinot Posse -- Monday night at Oak at Fourteenth

MONDAY, JANUARY 13 The Pinot Posse is continuing its wine tour and headed to OAK at fourteenth tonight to spread the word about the history behind the full-bodied Pinot Noir. The evening will begin at 6 p.m. with a meet and greet with winemakers from such vineyards AP Vin, Owen Roe, JK Carriere, August West, Point Concepcion Cargasacchi, Loring Wine Company and Bonaccorsi Wine Company. Chef Steve Redzikowski will prepare a four-course menu paired with seven world-class bottles of Pinot Noir. Tickets are $150 per person, plus tax and gratuity; reservations can be made by calling 303-444-3622.

Frasca Food and Wine resumes its weekly wine dinners tonight with an event that starts at 5:30 p.m. and features a flight of red wines presented by Pio Boffa, fourth-generation winemaker from Italty's Pio Cesare. Boffa, along with Frasca's Bobby Stuckey, will pour Italian-inspired wines including Dolcetto, Barbera Fide and 2009 Barolo. Wines will be paired with a seasonal, four-course meal prepared by chef/co-owner Lachlan Mackinnon Patterson. Tickets are $50 per person, not including optional wine pairings for an additional $45 to $50 per person. Call 303-442-6966 for a reservation.

TUESDAY, JANUARY 14 Ian Clark, executive chef and brewmaster at BRU handbuilt ales and eats, will host a beer dinner starting at 7 p.m. and focusing on shellfish. The four-course meal will feature dishes with oysters, shrimp and mussels paired with BRU's various homemade beers. Tickets are $45 per person; call 720-638-5193.

WEDNESDAY, JANUARY 15 Auguste Escoffier School of Culinary Arts in Boulder will continue the seafood theme with an introductory class on various fish and shellfish from 5:30 to 9 p.m. Chef instructor Andrea O'Loughlin will instruct students on purchasing fish, and preparing such dishes as tuna carpaccio, steamed mussels with curry and roasted salmon fillet. Tuition is $95; sign up online.

THURSDAY, JANUARY 16 Axios Estiatorio will host its first wine dinner of the year at 7 p.m. tonight. This first n a series of six includes a four-course, Greek-centered menu, paired with wines from across Greece. Tickets are $59 per person; call 720-328-2225.

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 [email protected].

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Loren Lorenzo
Contact: Loren Lorenzo