Aw, shucks: It’s time for the , the annual bivalve bonanza sponsored by Jax Fish House at the Boulder Theater.
The March 20 event features live music, drinks (Emersum Oyster Stout), oysters and other seafood, plus eating and shucking contests.
The event is a fundraiser for , a veteran-led nonprofit that operates trips and expeditions for military veterans throughout North America. VetEx’s work supports reintegration of veterans into society and helps them face post-service challenges.
Tickets are $25 a person for general admission — $75 VIP tickets that permit early entry are also available — and can be purchased at .
The art of artisan spirits will be showcased and celebrated March 13 when 50 craft producers from around the nation descend on Denver for the American Craft Distillers Association’s convention.
For the public, the big news is The Showcase, the signature tasting event of , a confab of industry honchos and civilian spirits fans.
“This has become a significant event for Colorado distillers in that it’s bringing the national distilling community to Colorado,” says Chuck Sullivan, whose Something Independent group champions Colorado entrepreneurs. “I think the spirit of Colorado is embodied in craft distilling. We’re really a national leader.”
The Showcase, a centerpiece of the convention that runs March 10-16, is a chance for the public and industry types to mingle and sample spirits, plus cocktails prepared by members of the Colorado Bartenders Guild. Of the 50 participating distilleries, 27 are from Colorado, including such well-known outfits as Leopold Brothers, Peak Spirits, Stranahan’s Colorado Whiskey and Downslope Distilling.
Thursday’s Showcase event runs 7-10 p.m. at McNichols Civic Center Building at 144 W. Colfax Ave. Tickets ($50-$60) can be purchased at .
To the honors won by Mile High chef Jennifer Jasinski, add Princess of Porc. The chef-restaurateur ( , , ) landed that title March 9 at Denver’s Cochon 555, a pork cookoff at the downtown Ritz-Carlton.
Jasinski and her team took home the grand trophy after wowing judges with dishes created from a Berkshire heritage breed pig from Cone Ranch in Julesburg. Among their creations: Green Eggs and Spam, posole, mortadella sandwiches, green papaya and pork salad, and fat-poached loin. Talk about going whole hog.
Jasinski, reigning James Beard Award winner for Best Chef Southwest, will go on to compete at the grand Cochon 555 cookoff at the Aspen Food and Wine Festival in June. Her team includes Jorel Pierce, Tim Kuklinski, Gabe Wyman, Adam Branz and Jake Grant.
Also competing were Steve Redzikowski from , Justin Brunson from , Paul C. Reilly from and Bill Greenwood from Beano’s Tavern in Beaver Creek.
Denver’s Golden Triangle neighborhood has a new eatery: is up and running at 800 Lincoln St. Co-owners Scott O’Hearn and Phil Phifer, who have won kudos at The Great American Beer Festival, met at Rock Bottom Brewery. Their goal is to mix good-quality beer and top-drawer food. LowDown offers 10 of their house beers plus a few select “guest beers.” Tap selections will rotate.
The menu was created by executive chef Brendan Flood from , designed to pair with beers and ales.
The 5,000-square-foot eatery can hold up to 115 patrons, with a 45-person patio and beer garden due to open this spring.
And adios to , due to shutter March 30 after 15 years in Hotel Teatro. The hotel is undergoing a major renovation.
In a with Denver Post food editor Kristen Browning-Blas, Taylor said the parting is “positive and mutual in a good way. They want a different direction, and we wanted a different direction, so we worked it out.” Taylor said he is working on a more casual project but didn’t specify details.
Kevin Taylor Restaurant Group other holdings remain open: Palettes in the Denver Art Museum, Kevin Taylor’s at the Opera House, Limelight Supper Club, and Rouge and the Teller Bar in the Central City Opera House, plus his catering operations.
Lose one, gain one: Guard and Grace, chef-restaurateur Troy Guard’s new place, opens March 14 at 1801 California St. The 9,000-square-foot steakhouse features private dining areas, an outdoor lounge, a raw bar, wood-burning oven, open kitchen and large wine room. Guard also operates TAG, , and .
William Porter: 303-954-1877, wporter@ denverpost.com or twitter.com/williamporterdp
