Category: news

  • Camp Unplugged

    Camp Unplugged

    Photo courtesy of Shambhala Sun Camp

    Dhyana Kida was 12 years old when she first attended the Shambhala Sun Camp nestled in the picturesque mountains of Red Feather Lakes, Colorado. Her parents had gone when they were her age, her brother has also attended, and then it was finally her turn.

    “I fell in love and went almost every year,” Kida, now 21, says. Her story is similar to most who go: they find themselves returning to camp year after year, eventually becoming staff members that guide the next batch of camp-goers.

    The Shambhala Sun Camp is held in only three places in the world: Limousin, France; Nova Scotia, Canada; and our very own northern Colorado. Shambhala Buddhism, which is inspired by the principle that every human being has a fundamental nature of basic goodness, is a philosophy that influences the camp. It stems from Tibetan Buddhism, an ancient practice that spread rapidly in the 1950s after the Chinese takeover of Tibet caused the Tibetan Buddhist teachers to leave the country. Inspired by the Dalai Lama and his practices, campers of all faiths learn about its mindfulness, meditation and awareness practices and can cultivate his or her own being — without any technology present.

    (more…)
  • Get Schooled on Champagne at Nocturne Jazz & Supper Club

    Get Schooled on Champagne at Nocturne Jazz & Supper Club

    Photo courtesy of Lori J Photography
    If you haven’t been to RiNo’s Nocturne Jazz & Supper Club5280’s 2017 Top of the Town pick for Eatertainment—here’s an excellent reason for you to check it out: Champagne School. Nocturne co-owner and sommelier Scott Mattson and Breakthru Beverage sommeliers Sam Heider and Adam Vance debuted the class series in July, covering topics such as rosé and grower’s Champagne. Sadly, all of the summer classes are sold out—but there’s still time to make it to the last installment. The final(e) class, which will focus on Champagne winemaking traditions and the art of food pairings, takes place on October 29. This don’t-miss event features a four-course meal by chef Greg Weadick, ample bubbly tastings and pairings, and a set of tunes from vintage-jazz musicians Annie Booth and Matt Smiley.

    Nocturne began holding cocktail classes earlier this year, but the new Champagne classes give Denverites the opportunity to dive deep into the terroir and culture of the famed French wine. As founder and co-owner Nicole Mattson says, “It’s a fun opportunity to educate the people of Denver on why it’s a lifestyle splurge.”

    At a recent Champagne introduction course, I was welcomed to the chic, industrial venue with a flute of prosecco. While I was initially befuddled—why on earth would wine experts serve prosecco at a Champagne class?—the Italian sparkling wine served was a teaching moment. Prosecco’s quick process from harvest to glass can’t touch the complex flavors produced by the time-consuming methode traditionelle of true French Champagne. Soon, we were sipping samples of crisp, apple-y Nicolas Feuillatte and yeasty, effervescent Charles Heidsieck, nibbling on black lentil falafel, charred corn and smoked hominy fritters, and black cod croquettes, and jotting down tasting notes as our knowledgeable instructors shared their expertise. At the end of the class, we voted for our favorite sips; the winning bottle of bubbles from each class in the series will be featured at the October 29 dinner.

    Written for 5280.com. Find the original blog post here.

  • Get Your Summer Passport Now!

    Get Your Summer Passport Now!

    Everybody loves a good bargain. And the Passport Program—which offers two-for-one boozy drink deals at 68 different venues across town—may be our very favorite way to pinch pennies. Two Parts initially launched the Passport Program in Denver in 2013, and it’s since expanded to eight more U.S. cities, as well as developing a winter program (the Winter Warmer) and a coffee-centric version (the Fika Passport).

    Read more about the Summer Passport here. Written for 5280.com.

  • The Infinite Monkey Theorem’s Dry-Hopped SB

    The Infinite Monkey Theorem’s Dry-Hopped SB

    Once upon a time, oenophiles might have have turned up their noses at the prospect of canned wine. Indeed, when RiNo-based urban winery the Infinite Monkey Theorem released its first line of canned vino in 2011, it had to convince consumers that its red, white, rose, and moscato were all just as good as their glass-bottled counterparts. Fast forward to 2017, and TIMT is still innovating: Winemaker and founder Ben Parsons defied convention by adding Citra hops to California Sonoma Coast Sauvignon Blanc (SB) grapes at the end of the fermentation process, rolling out the groundbreaking dry-hopped SB this past February.

    Written for 5280.com. Read more about Infinite Monkey’s canned brew here.

  • Cook Like A Pro: Oyster Shucking Classes at Blue Island Oyster Bar and Seafood

    Cook Like A Pro: Oyster Shucking Classes at Blue Island Oyster Bar and Seafood

    If you agree that there’s something intensely gratifying about removing a lobster’s shell, cracking crab legs, and snapping open a fresh clam to get to the succulent meat within, then Cherry Creek’s Blue Island Oyster Bar and Seafood has the class for you: Chef & Shucker, its new oyster- and clam-shucking series. Cory Egan, Blue Island’s oyster buyer and pro shucker, debuted the experience in March and now teaches the class at least twice a month.

    Written for 5280.com. Learn more about oyster shucking classes here.