Do some "drinking and thinking" with Green Russell's barman Matty Durgin. For Durgin every drink has a story. Explore the historical interpretations of the daiquiri and the muay thai while learning about Plantation Rums' five-year Barbados, Pierre Ferrand 1840 Cognac , and Citadel gin. Then master the recipe to the potent Samoan fog-cutter. Mon 5 p.m.

Chef Christopher Cinna is firing up four bistro dishes, and pairing each with a Sierra Nevada beer. The menu includes kona kampachi, English pea and goat cheese ravioli, and grilled lambchops. The evening promises an upscale beer dinner with one of the nation's leading breweries, at an affordable price. Sat 6:30 p.m.