BOULDER — Frasca Food and Wine will host a Monday Night Wine Dinner with a pioneer of Oregon's Pinot Noir scene, David Lett of Eyrie Vineyards on Monday, July 13. Starting at 6 p.m., Lett will share his pale and pure wines, which are known to never be excessively marked by new wood or over extraction. Cost is $50 for the 4-course tasting menu and an optional wine flight will cost between $40 and $50. To make a reservation, call 303.442.6966.
ALL LOCATIONS — Today, Yard House will introduce a collection of new adult concoctions using premium spirits and its own house-made citrus agave blend coupled with seasonal fruits and vegetables. A sample of the new list includes Blood & Smoke, a blood orange and ancho chili spice margarita, Hibiscus Rose, a herbal and botanical gin martini, and a Cucumber Citrus Tonic, a spa-esque drink made with the house-made agave and fresh cucumber. Locations include Lakewood, downtown, and Park Meadows Mall.
DOWNTOWN — Crabbie’s Alcoholic Ginger Beer will host Crabbie’s Week starting Monday, July 13 with a Mule Night at Charcoal Restaurant. Ginger beer lovers can order the Irish Mule, made with Irish whiskey, Original Crabbie’s, and fresh lime juice, or the Mexican Mule, which includes tequila, Spiced Orange Crabbie’s and lime juice. More information about the specialty samplings and events throughout the week can be found online.
LOHI — Want to impress your local butcher next time you walk in the shoppe? Cook Street School of Culinary Arts will offer a Butchery for Cooks class on Monday, July 13 from 4:30 to 9:00 p.m. This intensive course will cover the fundamentals of butchery as well as the post-fabrication utilization. Class will begin with a lecture followed by a hands-on breakdown of various proteins in a true nose-to-tail style. This class is part of series that continue through the end of August. Registration can be completed online.