Favorite

Great Storm Brewing's beer and cupcakes, and Bad Daddy's Burger Bar 

Side Dish

Icing on the cask

It generally takes an unusual beer-, wine- or cocktail-pairing dinner or event to get our attention, and the following certainly qualifies: Beer & Cupcakes, Saturday, April 16, at Great Storm Brewing (204 Mount View Lane, #3, greatstormbrewing.com). Beginning at noon, and lasting only as long as the cupcakes do, the tasting features four mini cupcakes with four 4-ounce pours for $15.

Stephanie Lyman of Steffi's Confections and Colorado Coffee Merchants will provide the sweet component, having met with GSB's brewers to strategize her flavors around those inherent to the beers. Here's what she's come up with: 1) espresso and candied orange paired with the Lightning Wit. 2) savory oat and raspberry truffle with basil-pepper icing paired with the Shine On Oaked Belgian Golden Strong Ale. 3) carrot raisin with pineapple icing paired with the Rum Raisin Stout Nitro. 4) curry with Sriracha icing paired with the Seven Wolves IPA Nitro.

Bad to the boneless

Bad Daddy's Burger Bar (baddaddysburgerbar.com), a North Carolina-launched chain now headquartered in Denver, just opened its eighth Colorado location, this one at 1765 Briargate Pkwy., #803, inside the Promenade Shops at Briargate. Despite selling a burger named Bacon Cheeseburger on Steroids, the outfit says it uses hormone- and antibiotic-free meat from Meyer Natural Angus Beef. It also hypes "artisan ingredients" and its menu defines what a "chef-driven" concept means (basically in-house prep of everything). A LinkedIn page further explains, "with housemade ingredients you get fresh unique flavor that can not be found in other burger restaurants." (Uh-huh.) Look for chopped salads, common pub appetizers, and a rather large drink list.

À la carte

• Care and Share Food Bank for Southern Colorado's 2016 Cooking for a Cause series launches Thursday, April 21, with a cooking demonstration and wine-paired meal by The Margarita at Pine Creek's chefs Cathy Werle and Eric Viedt. Similarly formatted classes with guest chefs will continue monthly through Nov. 10, each from 6 to 8 p.m. in Care and Share's community kitchen at 2605 Preamble Point. Seats are $40 by RSVP at careandshare.org or 434-4679.

The Pikes Peak Chapter of the American Culinary Federation (pikespeakchefs.com) will host two upcoming events in support of its educational programming. Firstly, chefs Brent Beavers and Supansa Banker will battle in a Knife Fight (judged by Brother Luck) from 8 to 11 p.m., Monday, April 25, at The Warehouse, 25 W. Cimarron St. Attendance is free but dinner prior and/or drinks during are encouraged. The main fundraiser, the Culinary Passport Event, runs from 6 to 9 p.m., Saturday, May 14, at Julie Penrose Hall, 9 El Pomar Road. Entry to the tasting banquet costs $45, with half the proceeds also benefiting Colorado Springs Food Rescue.

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