Restaurants Launch Classes on Pizza, Cocktails, Oyster Shucking

The Way Back to School: Cocktail Curriculum is in session every month on the second Saturday of the month. The team from the Berkeley bar and restaurant will offer a dynamic class on cocktails, from incorporating wines and vermouths to whipping up frozen concoctions. Cocktail-making sessions will take place from 2:30 p.m. to 4 p.m. In addition to learning how to shake & stir like a pro, attendees will enjoy three drinks paired with small bites from chefs Sam Charles and Marcus Eng. The next class, on Saturday, April 15 is all about Vermouth. To purchase a class or class package, visit thewaybackdenver.com or call 720.728.8156.

In pizza making news, chefs Lachlan Mackinnon-Patterson and Jordan Wallace and the Pizzeria Locale Denver launched Dough From Scratch Classes. For the last few months, chefs Lachlan, and Jordan and their crew of pizza professionals have been teaching elementary students how to create Pizzeria Locale's dough, and now they are inviting the community to come join the fun. On Saturday, April 22, from 10 a.m. to 11:30 a.m. at 550 Broadway, attendees will enjoy a hands-on class that includes the dough-making lesson from Lachlan, James Beard Foundation Award-winning chef, lunch (pizza & budino, and choice of beer, wine or soda), and recipe card for $25/person. Space is limited to 20; a credit card is needed to reserve as seat but participants can pay on the day of the event.  E-mail chris@pizzerialocale.com for reservations.

Cherry Creek's Blue Island Oyster Bar hosts monthly Chef & Shucker classes, taught by Blue Island's lead shucker and oyster buyer, Cory Egan. He guides the instructional class that focuses on how to shuck oysters and clams; how to properly wash, store and prepare shellfish; suggested wine and beer pairings; common cooked shellfish recipes and the history and origins of the oysters. For $45 per person, monthly Chef & Shucker classes includes:+ 12-15 oysters or clams to shuck+ A glass of wine specifically paired to the oysters+ lobster bisque+ A meat, fish, cheese and bread board created specifically for the class+ An oyster shucking knife+ The Blue Island Oyster Bar "Oyster Bible": an informational packet of oyster history, anatomy and growing information designed to help everyone become an oyster expert. Call (303) 333-2462 for more information and reservations.

If you are a professional in the hospitality industry, Aspen's The Little Nell has presents to you the Wine Academy from April 9 through April 12. With a curriculum overseen by Carlton McCoy, wine director and master sommelier at the Little Nell, this is a comprehensive course in the world of wines, spirits, food pairings, and service, plus dining etiquette. Joining McCoy in leading the courses are fellow master sommeliers Jay Fletcher, executive director of fine wine for Southern Wine & Spirits - Colorado, and Sean Razee, beverage director for Vail Resorts. Classes will take place at the Aspen Mountain Club, situated at 11,212 feet, in full view of the awe-inspiring Elk Mountains. Meals, wine tastings and special events will also be staged at The Little Nell, with luxurious accommodations available for a preferred rate. The registration fee of $2,500 covers the cost of the course, comprising two full-days and two half-days of presentations; a comprehensive workbook; exceptional wine, beer and spirits from all over the world; and all meals and activities. Accommodation is additional to the registration fee. To reserve your place or for additional information, please contact Melina Glavas, Senior Events Manager: mglavas@thelittlenell.com or 970.920.6322.