Uncorked Kitchen & Wine Bar COVID-19 Relief Fund

As the first interactive dining experience in Denver, Colorado, Uncorked Kitchen turns dinner into an adventure with adult cooking classes. Participants play the role of student, cook, and diner as experienced chefs guide them through the preparation of gourmet meals. It's one of Denver's best date night ideas, creating a memory you'll cherish for years.

Uncorked Kitchen invites students to play with their food in hands-on adult cooking classes. Chefs work one-on-one with each participant, teaching them knife skills and preparation methods, along with cooking techniques for everything from appetizers to desserts. The cooking events take students on a culinary journey around the world through classes on curries, Cuban cuisine, French fare, classic American grilling, and gourmet Greek food. You'll get to savor every item you make in a friendly setting with your classmates.

In addition to teaching adult cooking classes, Uncorked Kitchen offers romantic couples' cooking classes, fun cooking parties, and private events (for cooking, dining or just enjoying wine!) that combine a passion for great food with an engaging culinary lesson. No one is too inexperienced or professional to participate--these cooking classes provide insight to everyone from the novice foodie to the professional chef. All you need to bring is a love of food and an interest in learning how to cook...

Eric attended the University of Colorado at Boulder and received his degree in Economics with a minor in Business. After that he worked in trade logistics for a clothing manufacture in Denver before moving to Boston to pursue his love of cooking and attend Culinary School. He attended the Cambridge School for Culinary Arts in Cambridge Ma and completed the professional chefs program.

Eric worked his way through multiple kitchens in the Boston area and helped to open a restaurant in Newton with Susan Regis. He left the restaurant world and ventured into a position with Wolfgang Puck Catering where he was responsible for running the café, assisting with catering and handled all purchasing for the Museum of Science. From there he was promoted to Executive Chef and sent to the Institute of Contemporary Arts to run the café and catering.

After his experience with corporate food service, restaurants and catering Eric found that he enjoyed sharing his knowledge and experiences with people.