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Cut the Parm at Truffle Table; Wine Dinners; More

The Truffle Table
The Truffle Table
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LOHI— At the Truffle Table's Cut the Parm class on Saturday, March 29 at 3 p.m., attendees will experience cutting a fresh wheel of Parmigiano Reggiano, leading to the sweet, nutty and fluffy center. On the agenda is also tasting the cheese and prosciutto di Parma, and discussion of the Italian region's food and wine. Tickets cost $40. Call 303.455.9463 for reservations. [Eaterwire]

BOULDERPaolo Canclini of Telluride-based Tellitalia Imports will be on hand at the March 31 Frasca Food and Wine Monday night wine dinner to pour the Valtellina wines of Conti Sertoli Salis winery, in an all-red flight. This weekly series is co-hosted by master sommelier Bobby Stuckey, who works the floor and interacts with guests, and chef/co-owner Lachlan Mackinnon Patterson, who creates a four-course seasonal menu. The Monday Night Wine Dinner is $50 plus supplemental charges for pairings. For reservations, call 303.442.6966. [Eaterwire]

OLD SOUTH PEARL — Join Session Kitchen on Tuesday, April 1 at 7 p.m. for a wine dinner hosting Sean Boyd of Rotie Cellars. The Walla Walla, Washington winery pays homage to southern France's Rhone Valley. Chef Scott Parker's menu will include items like smoked barramundi tacos and flatiron steak frites. The event costs $100 per person. Call 720.763.3387 for reservations. [Eaterwire]

FORT COLLINSNew Belgium Brewing has released two new beers, the first of which celebrates the upcoming groundbreaking on the Asheville, N.C. facility. RyePA is the result of a collaboration with Riverbend Malt House in Asheville, and is an India Pale Ale brewed with Carolina Rye. Gruit Ale is the latest release in the Lips of Faith series and has a bold, botanical flavor resulting from ingredients like wormwood and elderflower. Both are available now through May in 22-ounce bombers and on draft. [Eaterwire]

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