Master Sommelier Richard Betts, Blackberry Farm Crew Make Guest Appearances

The day after the FOOD & WINE Classic in Aspen brings to diners in Denver and Boulder two not-to-be-missed events. Both dinners take place today, Monday, June 20 and select reservations are still available.

Beast + Bottle is hosting master sommelier Richard Betts as part of the restaurant's musical chairs series, paired dinners that celebrate a seminal artist or albums, and each course is a play on a different track. Inspired by the groundbreaking hip hop group A Tribe Called Quest, Betts' beverage pairings celebrate and riff off Tribe's diverse catalog of music, taking diners on a journey from Mexico (mezcal) to Australia (Sucette), with a few off-road destinations in between, paired with chef Paul Reilly's menu. Betts will be on-hand pouring, with pairings hand-selected from the wines and spirits he makes himself, including Sombra Mezcal, Astral Tequila (a high-proof, old fashioned version of tequila), a bangin' old vine grenache and some killer rosé and cabernet wines under the My Essential label. The event, titled A Tribe Called Betts, includes a five-course menu with beverage pairings plus a signed copy of Betts' clever book, The Essential Scratch and Sniff Guide to Becoming a Wine Expert, for $110 per person (exclusive of tax & gratuity). Call 303.623.3223 for reservations.

Frasca Food and Wine is bringing a slice of the iconic Blackberry Farm to its home in Boulder. The Tennessee classic's food and beverage director Andy Chabot is joined by chef of the barn at Blackberry Farm, Cassidee Dabney, and chief fermentation officer, Roy Milner. The four course tasting menu will feature a Frasca spin on traditional Foothills cuisine and Appalachian inspired ingredients. In addition to Blackberry Farm guests, winemakers Jordan Salcito of Bellus Wines and Michael Cruse of Cruse Wine Co. will also be in attendance. The four-course tasting menu costs $125 and includes the wine flight. Call 303.442.6966 for reservations and more information.