Thrill of the Grill; Mutiny at Beast & Bottle; More

BOULDER— Colterra is hosting a series of cooking classes in the months ahead: Thrill of the Grill on Wednesday, May 21, is a cooking series offering grilling tips and techniques for vegetables, meats and fish. Summer salads, vinaigrettes and dressings on July 23. And unraveling the mystery of risotto on September 24. All classes are from 5 p.m. to 7 p.m. and include a complimentary glass of wine. Cost is $35 per person. Call 303.652.0777 for reservations. [Eaterwire]

UPTOWN— beast + bottle is kicking off its Mutiny at the Bottle guest chef series on Thursday, May 22. The series concept is that beast + bottle will host five chefs from May through October; each guest chef will prepare two dishes in the restaurant's kitchen, and the beast + bottle staff will make two other dishes plus dessert. The May 22nd dinner is a collaboration with Fuel Cafe chef Bob Blair. Cost for the five-course dinner is $75 with optional wine pairings an additional $28, and a percentage of sales benefit the Colorado Flood Relief Fund. Call 303.623.3223 for times and reservations. Series information here. [Eaterwire]

DOWNTOWN— On Thursday, May 22 from 5:30 to 7:30 p.m., the Fine Arts Foundation is hosting Fine Wines Of Oregon, an Oregon wine tasting at the Sheraton Denver Downtown hotel. Twelve wineries from Oregon's Willamette Valley will be featured, as well as appetizers, live music and a silent auction. All proceeds will benefit cultural arts in Colorado. Tickets $35 per person in advance and $40 per person at the door. For more information call 303.601.5253, email ElizabethBHotz@msn.com or visit TheFineArtsFoundation.org. [Eaterwire]

BOULDER—In addition to ice cream sandwiches for humans, peteybird is now offering dog-friendly sandwiches for our four-legged friends. The first flavor in canine line: peanut butter, honey and banana, and made with natural ingredients including whole wheat, low fat yogurt, and unsalted natural beef broth. More peteybird information here. [Eaterwire]

UPTOWN— ACE has rolled out its new spring menu with close to 20 new and revised items. Among the new dishes are sugarcane shrimp, grilled salmon served over a chilled soba noodle salad with a black mushroom vinaigrette, beef bulgogi, and the Ace #11 combo: grilled shrimp, Chinese sausage, Korean rice cake in a sweet and spicy sauce. Full menu here. [Eaterwire]

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