West Flanders Brewing Company will host a brewer’s dinner at 7 p.m. Feb. 19.
The Pearl Street brewpub is offering a four-course meal, each paired with a West Flanders beer. But, fitting West Flanders’ Belgian tendencies, bring your French-English dictionary. Courses include pickled crudités with crème fraîche with the diner’s choice of beer, moules frites and salad with Angry Monk, rabbit in mustard sauce (OK, that one is all English) with Trippel Lutz and pilditas vafeles and chocolate truffles with Lion Heart.
The meal is $50 per person and includes tax and gratuity. For more information, email beer at wfbrews.com.
CURD COLLEGE
Lucky’s Market on Broadway has announced its cheese department will hold two courses on cheese that will “cover all the cheesy basics” for curious customers.
The courses will explain which cheeses have lactose, whether cheese is gluten-free and other questions about the dairy product. Twelve samples with pairings will be provided. Participants receive a 10 percent off card for the North Boulder market.
The classes, Cheese 101 and Cheese 201, are scheduled a month apart. Cheese 101 is scheduled for 6 p.m. on Feb. 19, with Cheese 201 on March 19. The classes are $20 per person.
BRU PLANS NEW RESTAURANT
BRU, the Boulder nanobrewery started last year by local chef Ian Clark, has announced it will open a restaurant in East Boulder. BRU Handbuilt Ales and Eats, set to occupy 5290 Arapahoe Ave., aims to open by mid-April, according to a press release.
BRU’s menu will feature “rustic, approachable cuisine” that will include the use of a wood-burning oven. The press release mentions house-made goat milk ricotta, oven-roasted shishito peppers and wood oven pizza with toppings like chicken sausage, fennel and spinach.
The restaurant marks a departure for Clark from the Big Red F Restaurant Group. Clark has held chef positions for that group at Jax Fish House and El Centro.
Boulder Weekly will add BRU Handbuilt Ales and Eats to the end of our Boulder County Beer Tour.
