LODO— Learn to smoke, braise, and cure pork belly with the Cook Street School of Culinary Arts on Wednesday, April 13. In this hands-on class, participants cure their own portion of pork belly before a dinner served with wine, beer, and dessert. Tickets are $99 and must be reserved.
BOULDER— Join Frasca Food & Wine for the third annual Istituto Frasca Per Il Vino series of educational seminars led by Master Sommelier Bobby Stuckey. Taste your way across wine regions and walk away with an educational booklet for $255 per person (including the class, booklet, and wine tasting). Email Erin Pommer for tickets at Erin@frascafoodandwine.com.
UNION STATION— Thirsty Lion Gastropub & Grill launched its Spring Fresh Sheet along with a reopened patio space just in time for spring. New menu items include the Mediterranean style prawns and steamed mussels and bronzed salmon and mango quinoa along with seasonal cocktails like the grapefruit basil Martini.
GOLDEN TRIANGLE— Palettes launches a Samurai menu inspired by the Samurai: Armor from the Ann and Gabriel Barbier-Mueller Collection at the Denver Art Museum. Available through June 5, the prix fixe menu features togarashi-seared ahi tuna with mango salad and a sake-poached Asian pear with plum coulis and black sesame ice cream amongst other specials at $34 per person. All items are available a la carte, and cocktails, sake, beer and wine are available to purchase separately.