Your weekend transition team has assembled the following dossier.
You'll be able to stock up for fall at this party and sale, with 25 percent off purchases of $100 or more. Be sure to pick up a few items for that trip to Tasmania that will be given away. You always were a lucky devil.
Your master of ceremonies, acclaimed circus freak wrangler Jim Rose, guides you through this evening of human bizarreness sponsored by Dos Equis. Performances include contortionists, razor-blade swallowers and a robotic dancer from Japan. The twist: He's a human.
Class is in session at this brand-new downtown specialty wine and spirits purveyor, which also has a real head for beers. Owner Kyle McHugh talks you through the differences between four kinds of abbey-style ales. We fully expect you to ace the final.
This monthly fete is the first one with the museum's latest exhibits, Jenny Holzer's light installations and Harold Mendez's sound installation. So go easy on those Wolfgang Puck appetizers; you don't want to have your mouth full when called upon for illuminating insights.
The egg part of this all-day barbecuing festival is a little misleading—it refers to Big Green Egg, an alternative to your backyard Weber, not huevos. Actually, the steak part is off, too: Cooking classes focus on barbecue salmon, chicken, chops, shrimp—and beef. Please forgive them.
