Food and Wine Pairing
| Theme | Food and Wine Pairing |
|---|---|
| Venue | MSU School of Hospitality – Sensory Analysis Lab |
| Location | 1190 Auraria Parkway, Denver 80204 |
| Date | Feb 19, 2026 |
| Time | 5-7pm |
| Host | Sue Hyatt and Dean Small |
| Chef | Andrew Seidenstat |
| Wine Selection | Dean Small |
| Registration | Closed on Feb 16, 2026 |
| Price |
Members: 85.00
Guests: 85.00
|
|
This event has capacity limit of 24 people.
Registered: 22, Slots Available: 2
| |
Andrew Seidenstat, The head of the HLC Sensory Lab, will be leading the tasting. Students will be involved in the food preparation and wine pairings. The tastings will consist of three rounds of blind tastings of two similar wines. The experience should be highly informative touching on the many characteristics of wine: color, nose, taste, finish and balance, and will be a great opportunity for the IW&FS to influence the Denver restaurateurs of the future!
Registration is capped at 24, please RSVP above
Payment Options
Credit Card via Stripe: CLICK HERE ($2.77 processing added per person)
IWFS's Chapter's Zelle account: iwfsdenver@gmail.com
Check: IWFS Denver (Scott Morris, 300 W 11th Ave #14C, Denver 80204).