Let's take a quick look at the bounty of food and drink events coming up in the next month, past those mentioned in this week's Side Dish column, so you can budget for your favorites and mark your calendar.
Individual and couples' tickets have already sold out — within hours of going on sale, thanks to social media marketing as well as AmazonLocal and a Living Social deal, says Red Energy PR rep Amy Sufak — but a handful of VIP tickets ($75, includes a gift bag, private demos and more) remain.
• Next, Coaltrain Wine and Spirits is co-organizing its next wine dinner with Classic Wines rep Ross Seville at Pizzeria Rustica at 6 p.m., Tuesday, Oct. 9. Seats are $49 plus tax/tip. Here's a look at that menu:
• At 6 p.m., Wednesday, Oct. 17, Jake and Telly's Greek Taverna will host a Colorado Beer Dinner using products by Ranch Foods Direct and the Arkansas Valley Organic Growers. Seats are $55 plus tax/tip. Here's a rundown of that menu, provided by Jake Topakas:
First Course: Braised Turkey, sage garlic stuffing, thyme gravy, cranberry chutney — paired with Avery Joes Pilsner and Ska Hoperation Ivy
Second Course: Baked acorn squash, Marscarpone-coconut custard filling — paired with Avery White Rascal and Left Hand Wake Up Dead
Third Course: Herb pepper encrusted pork tenderloin, crab meat, hollandaise, butter poached asparagus — paired with Ska Mole Stout and Upslope Craft Lager
Fourth Course: Chocolate pumpkin cake, candied pecan glaze — paired with Ska Pumpkin Ale and Left Hand Milk Stout Nitro
• The Pikes Peak Community College Culinary Arts Department will present the inaugural Fran Folsom Culinary Arts Scholarship Fund Dinner at 6 p.m., Sunday, Oct. 21, at Nosh. Seats are $65.
Fran Folsom is a former culinary director for the Broadmoor Cooking School, and the event serves partly to honor her work, while also acting as a fundraiser for PPCC's culinary program.
Earlier in the day, nine PPCC students will go head-to-head and create signature dishes; the top three will adapt their recipes to be the evening's soup or salad course, entrée and dessert.
Blue Star and Nosh owner Joe Coleman will underwrite the event, and some of his staff members will mentor the students. They hope to raise enough money to create three full-time scholarships for the 2013 and 2014 academic years, according to release provided by marketing director Allison Swickard.
• Monument Beer Week returns between October 20 and 27, with daily events organized by founder and Pikes Peak Brewing Co. brewer Chris Wright. Click the form below to find out everything you need to know:
• Lastly, if you care to brave the always-massive line: Bristol Brewing Co.'s fundraising Venetucci Pumpkin Ale goes on pre-sale at noon, Monday, Oct. 8, in the tasting room. There's a four-bottle limit per person and payment ($5.99 plus tax per bottle) is due at that time to lock your order.