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Thursday, August 26,2010

Tidbites | Bus to beer

Bus to beer

The West End Tavern has been hosting beer dinners for years, but for the first time the restaurant will bring its food to a brewery instead of a brewery’s beer to the restaurant. The tavern’s mobile smoker, Bessie, hits the road to Golden City Brewery for a beer dinner under the stars on Sept. 5 at 6 p.m. Enjoy a five-course menu by Chef Chris Blackwood while sipping on Golden City Breweries’ selection of beers, listening to head brewer Jeff Griffith and enjoying the beautiful backyard beer garden. Dishes include a shellfish boil, dueling barbecue, bourbon coffee-brined beef and peach bread pudding, all paired with the Legendary Red Ale, Evolution IPA, Lookout Stout and more. For more information or to reserve your seat, call 303-444-3535.

Ready, set, cook!

ZisBoomBah is hosting an Iron Chef-style cook-off between Boulder chefs Hosea Rosenberg of Jax, winner of Top Chef, and Chris Blackwood of the West End Tavern, who recently appeared on Man vs. Food. A panel of children will judge the event, and there will be prizes, giveaways and raffles, as well as guest speakers on nutrition and health. The event is part of the Boulder Creek Hometown Fair, and takes place Sept. 4 at 2 p.m at Canyon Boulevard and Broadway. For more information on the cook-off, call 805-341-3404. For information on the fair, call 303-449-3137.

Wine and dine

Arugula Bar e Ristorante will host its next wine dinner at 6 p.m. on Sept. 22. It will feature wines from Infinite Monkey Theorem Urban Winery in Denver, on Sept. 22 at 6 p.m. The five courses will be paired with red and white wines, with a dessert wine for the finale. For information or to make a reservation, call 303-443-5100.

Pie on the Hill

New York style or Chicago deep dish? Now you can have either — or both. Cleveland Pizza Company opened its doors at 1310 College Ave. on Aug. 18, and co-owner Derek Jones says the restaurant is all about giving customers a choice. In addition to three styles of crust, Cleveland Pizza also has three kinds of red sauces — all prepared meat-free — and a variety of toppings. Other offerings include calzones and salads, and wings and fried appetizers are coming soon.

Jones says the restaurant’s hours are tentative, but that they could be open as late as 3 a.m. on the weekends, and midnight the rest of the week. For more information, call 303- 284-9900.

  • Currently 3.5/5 Stars.
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