All good things must come to an end...By now it's known the Tattered Cover Book Store is moving from Cherry Creek North to the Lowenstein Theater in June—but where does that leave the Fourth Story Restaurant & Bar? General Manager Tim Opiel says the 11-year-old restaurant won't be making the move to Colfax Avenue or elsewhere and will close for good at the end of May. It's a sad day when a city loses a fine restaurant (we're still mourning Aubergine Cafe, Clair de Lune, and Brasserie Rouge) and the Fourth Story is another spot that cannot be replaced. How we will miss the cozy nooks, the mountain views, the dining bill presented in an old novel.... It's not yet known where Chef Dan Brown and his cooks will disperse but Opiel says "the staff is committed to seeing it through to the end." Opiel also indicated there will be special events in March and April to bring in diners for a last taste, check the website for details. 2955 E. First Ave., 303-322-1824, www.fourthstory.com. Haute Cuisine...Tickets are on sale for the 24th annual Food & Wine Magazine Classic at Aspen held June 16-18 at the base of Aspen Mountain. The price ($875 before March 15, $975 thereafter), might seem steep, but consider what you come away with: The ultimate tap on culinary trends, and schmooze time with the most influential superchefs of our day including Mario Batali, Jacques Pépin, Emeril Lagasse, Ming Tsai, Giada De Laurentiis, José Andrés, Wolfgang Puck, and other bigwigs. Giving us a heads up on what's hot, Dana Cowin, Editor in Chief of Food & Wine, says cocktails, salami, Creole cooking, and Italian food are cropping up everywhere. Imagine how impressed your friends will be when you throw a glossy cocktail party (don't miss The Perfect Cocktail Party by master mixologist Tony Abou-Ganin) or compose a flawless charcuterie platter (thanks to the Wine & Swine course with Danny Meyer). Those are just two of the 80 cooking demos and wine tastings on this year's menu. We were thrilled to see our favorite seminar from last year on the schedule again. Cheese wiz Laura Werlin and wine connoisseur Andrea Immer Robinson host "The Cheese Course" a fabulous how-to on the pairing of wines and cheeses. Last year, the duo introduced us to the dried fig compote by The Girl and the Fig in Sonoma—now it's an ingredient that we can't live without. 1-877-900-WINE or www.foodandwine.com/classic. Kick start my heart...There's no time like the present (ie: Valentine's Day) to put a little pep in your S.O.'s step. Local chocolatier Wen's Chocolates' cayenne-chocolate hearts ($11.25 for a bag of about 10 hearts), are sure to do that with a combo of fiery chile and creamy milk chocolate. Zelda's, an adorable gift shop in Berkley, carries the seasonal, pearly pink-dusted chocolates, along with bags of "Cowgal Frannie's Chocolates" ($10.25) with treats shaped as mini cowboy boots, stars, and horseshoes. 4321 Tennyson St., 303-458-1561.