Learn To Make Punch and Pie And Check These Wine Dinners

CAPITOL HILL - Learn how to make perfect holiday punch with Bonanno Concepts beverage director Adam Hodak. His class, "Pack a Punch with Wine " is November 8 from noon to 2 p.m. Hodak will instruct the class on how to utilize different wine varietals in various punch styles. The price is $55, which includes instruction, light noshing lunch, beverages and gratuity. Payment due at time of booking. To sign up, call Bones at 303.860.2929 [Eaterwire]

BALLPARK -Learn how to perfect your holiday dessert skills at Holiday Pies, a class hosted at the Cook Street School of Culinary Arts on November 8 11 a.m. to 3 p.m. The Pastry Chefs will walk students through a variety of techniques in making classic pies including crust, fillings, and toppings. Participants leave with recipes and knowledge that will translate to endless possibilities in pie creation! A chef-prepared lunch with wine to pair in included in the course, which is $89. [Eaterwire]

CHERRY CREEK - Table 6 will welcome Kenneth Volk, of Kenneth Volk Wines on November 10 for a three course dinner. The dinner will feature four wines from Volk's very small production vineyards. The dinner is $65, and reservations can be made by calling 303.881.8880. [Eaterwire]

BOULDER - On Monday, November 10, Frasca Food and Wine will welcome Mike Joyce of Wines Of Brovia for the restaurant's weekly Monday wine dinner. The wines from Castiglione Falletto based Barolo producer, Brovia, lean towards the traditionalist camp. The Barolo's are made solely in 30 hectoliter botti, and while the Barbera does see some smaller barrels, the wood is situated well behind the fruit. Frasca will begin with their highly expressive Roero Arneis, one of the best in Piedmont. The prix fixe four course tasting menu is $50 each week. Optional wine flights range from $40 to $50. For reservations or more information, call 303.442.6966.