There is something magicical about a farm in the summertime. Taste the season as Zolo Grill chef Brett Smith leads the charge in crafting culinary delights along with West End Tavern's master barbecue chef Chris Blackwood, Sweet Cow's ice cream maven Drew Honness, and others. Also enjoy cocktails and live bluegrass music.

Kansas City, Texas red, smoked, cured, or just plaing grilled—this family-friendly festival celebrates all things barbecue. Sample dishes including ribs, chicken, brisket, sides, and dessert from more than 70 culinary competitors from across the region. The event kicks off Thursday night with live music followed by two full days of barbecue goodness. Thu-Sat, times vary.

What foods would you partner with a stout? How about a lager or a red ale? Take a cue from 10 of Colorado's top toques as they compete to create the ultimate food and beer pairings. Each chef will craft a unique accompaniment to compliment award-winning brews. Cast a vote for their favorite chef in the taster's choice category. Wed 6-9 p.m.

Forget dainty party food. This grilling challenge is about meaty fare for hearty appetites. Guests win as Denver chefs compete in a sliders and sides competition with tastes featuring Tyler Wiard's Cubano slider and Jennifer Jasinski's brat version on a breztel bun. Proceeds benefit Denver Health Foundation's men's health programs. Wed 6-9 p.m.

Get your smoke on! In celebration of the "holiday," party goers can spend the afternoon sipping cocktails ($4.20 drink specials all day long), digging into a plate of smoked pork complete with all the southern fixin's, and relaxing to live music from bluegrass band Blow the Vault. Sat 2 p.m.-close.

A collaboration among some of Denver's most talented chefs, FIVE kicks off its sixth season with an elite roster: Matt Selby of Corner House, Ian Kleinman of the Inventing Room, Sean Yontz of Pinche Tacos, Jorel Pierce of Euclid Hall, and sommelier Jonathan Greschler of Old Major. Yontz holds the honor of head chef for this premier dinner—part of an ongoing monthly series.

Two generations of winemakers meet five courses of modern American food.

Trade in desks for grills and pens for tongs—you're now enrolled in BBQ University. Steven Raichlen, award-winning author of eight barbecue books and host of PBS series Primal Grill and Barbecue University, leads this culinary workshop on mastering the grill.

In need of a sugar fix? Learn the art of treat making from TAG pastry chef Noah French. Students will learn proper technique (how to properly mix a chocolate soufflé) as well as take home recipes for show-stopping desserts including caramel walnut turtles. Sat noon-2 p.m.

Who says you can't grow grapes in Colorado? With more than 100 vineyards, wineries, and tasting rooms across the Centennial state, the wine scene is growing. This festival—and culmination of Colorado Wine Week—celebrates the best our state has to offer.