Cherry Creek, CO August 2026

years

Designs By Sundown was founded in 1985 to make great homes even better with beautiful and enjoyable landscapes. We have stayed true to our roots with a responsive, knowledgeable staff and the highest quality materials & craftsmanship

Collector’s Paradise

Stepping into Sherry’s home to some may seem a bit overwhelming, but to me, it was a rush of cozy calm. I have been an observer for as long as I can remember. When words can’t seem to escape me, I always take to observing. From how people talk, what they are saying, what they are wearing, how they decorate their home, and my favorite of all… what little things they hold on to and collect. Sherry’s home is a haven for this observer; as you look, look again, and look once more, you couldn’t even begin to digest the layers of art, trinkets, colors, and more.  Every once in a while, I see my collections and trinkets around my home and find myself having the urge to declutter, but as soon as I left Sherry’s, I was so inspired to search for my next find to fill my home, which now felt like a bare, blank canvas.

I can’t wait to carry inspiration from Sherry as I travel the world, from road tripping through small towns to flying overseas, as I peek my head in different antique stores and art markets. Everything is art, and every piece of art is an opportunity.

KELSEY HUFFER, EDITOR @CHERRYCREEKLIFESTYLE

August 2026

PUBLISHER

Andy Manz | amanz@citylifestyle.com

MANAGING EDITOR

Kate Manz | kmanz@citylifestyle.com

PUBLICATION DIRECTOR

Chantel Ellerington | chantel.ellerington@citylifestyle.com

EDITOR, STAFF PHOTOGRAPHER

Kelsey Huffer | kelsey.huffer@citylifestyle.com

COPY EDITOR

Tony Firestine | anthonyjfirestine@gmail.com

SALES DIRECTOR

Jennifer Behr | jennifer.behr@citylifestyle.com

INTERN

Edson Graycar | edson.graycar@citylifestyle.com

CONTRIBUTING WRITERS

Meredith Rowe, Allyson Reedy, Linden Butrym

CONTRIBUTING PHOTOGRAPHERS

Poppy & Co. by Kelsey Huffer, Shawn Campbell

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Kirstan Lanier

QUALITY CONTROL SPECIALIST Brandy Thomas

Proverbs 3:5-6

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city scene

1: The Emily Griffith Foundation’s sold-out Women at Work event returned on April 29 at Infinity Park, celebrating women shaping Colorado through skilled trades, healthcare, and technical careers. (President - Emily Griffith Foundation, Robin Chalecki, Governor Jared Polis) 2: Marlene De La Rose, Perla Gheiler, Lola Salazar, Erin Salazar, Nicole Marquez 3: Panel members: Kennedy Cook, Veronica Folks, April Souther, Grace Malouff, Megan Robinson

Photography by Mark Woolcott Photography

AUGUST 2026

ROUNDUP

Wonderfeast Launches Immersive Mexico City Tour, October 10 to 17

For seven unforgettable days, join Boulder-based art historian Giulia Bernardini for a multi-sensory deep-dive into  "Las Tres Edades: The Three Ages" of Mexico City (October 10 to 17). Soak up the vibrant colors, hypnotic musical rhythms, irresistible flavors, and centuries of art of Ciudad de México with a small group of inquisitive travelers. A boutique hotel, iconic sites, memorable meals, and languorous aperitifs await you. Visit Wonderfeast.com to claim your spot now.

New Bites & Sips at Denver Book Society

Denver Book Society, the independent bookstore and “third place” located in Denver’s City Park West neighborhood, recently expanded its café programming to include scratch-made ice cream from High Point Creamery, cold brew coffee, and a robust selection of locally sourced pastries, gluten-free and vegan treats, charcuterie boards, snacks, seltzers and sodas. Plus, Denver Book Society now offers beer, wine, canned cocktails and a daily happy hour—best enjoyed with a good book.

YOUTH& BEAUTY REDISCOVERED

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THURSDAY AUGUST 13TH

Big Red F Restaurants celebrates 150 years of Colorado in August

In honor of Colorado’s 150th Anniversary,  Big Red F Restaurant Group  is hosting  Colorado Month  at all Front Range restaurants. Throughout August, chefs Sheila Lucero and Kevin Grossi will partner with culinary innovators across the state to celebrate the resilience of our regional food system by highlighting thoughtful sourcing, deep relationships, and a commitment to keeping our community fed.  Enjoy special dishes and drinks sourced with Colorado ingredients at all Big Red F locations. BigRedF.com

TREY & KATIE KENNEDY

ON MARRIAGE, KIDS, AND THE COMEDY OF REAL LIFE

Trey Kennedy makes a living finding comedy in regular life. Marriage. Toddlers. Yoga pants. The Thursday-night scramble between school dropoffs, soccer practice, and whatever has to be done by morning. Twelve years in, it shows: millions of followers across every platform, three stand-up specials, a sold-out Relatable Tour, and a style of humor fans send each other captioned, “Are you watching me?” He delivers the kind of comedy that travels because everyone’s living some version of it.

Katie, his wife of six years, is a former biomedical engineer who also built a modeling career. She’s now raising their kids and co-hosting Correct Opinions alongside Trey — the show where the two of them swap takes on marriage, parenting, and whatever came up that week.

Trey has been at this longer than people realize. An Edmond, Oklahoma kid who grew up playing basketball described himself as a “shy kid who never thought he’d be an entertainer.” He started making videos while attending Oklahoma State University. After building millions of followers on Vine before the platform shut down, he gave himself six months on Instagram and Facebook to see whether he could rebuild from zero. He did. Stand-up soon followed. His first special, Are You For Real?, streams on YouTube; the second, Grow Up, on Amazon Prime; the third, built around the Relatable Tour, wrapped earlier this year. “I’ve been trying to be funny every week for like twelve years now,” he says. A slow climb, made one bit at a time.

ARTICLE BY KALI KASPRZYK PHOTOGRAPHY BY JANIE JONES

“I’ve been trying to be funny every week for like twelve years now.”

Most of what Trey writes lately starts in his own kitchen. Thomas is three and a half, and he is, in his father’s words, “a movie.” He narrates his own life from the moment his eyes open and mispronounces words in ways his parents now repeat to each other because no one else would believe them. His younger sister, Eva, is what Katie calls “the calm one.” With a third now in the mix, the Kennedys are officially outnumbered.

After six years of marriage, Trey and Katie have learned that the partnership runs best when it gets its own time on the calendar. So once a week, they leave the kids with a sitter and go out for coffee. “You need a system,” Katie says. “It’s about taking time to look each other in the eye. Not the kids. Not the cameras. Just each other.”

The same instinct shapes the work. Most of Trey’s trial and error happens onstage or on Instagram, but the first read is always Katie’s. “There’s only been one time ever I’ve had to be like, ‘you’re not doing that,’” she says. The rest of the time, she just laughs first.

FEATURING TREY & KATIE KENNEDY

Trey and Katie talk about marriage, parenting, and the moments that don’t make the Instagram feed.

Watch or listen to the full conversation wherever you get your podcasts.

A SEAT AT the table

For the past two and a half years, since the Michelin-starred— and Food & Wine’s second-best restaurant in America—Alma Fonda Fina opened in LoHi, chef Johnny Curiel has been leading a revolution. A salsa macha, dry-aged tuna, mole negro-filled campaign to give Mexican cuisine the recognition and reverence it deserves. All the awards, accolades, best-of lists, and impossible-to-get reservations for his restaurants show just how far he’s come, but with Milpero, Curiel pushes that mission one step further.

“In Denver, we still think of Mexican food as being cheap, a value, but it can also be in a tasting menu setting, a story in itself,” Curiel says, who owns all the restaurants along with his wife, Kasie.

Milpero is Denver’s first Mexican tasting-menu-only restaurant, where you don’t order your food; you simply trust that whatever Curiel and his team of ten chefs give you to eat will be delicious. And spoiler alert: it is. Over the course of roughly 20 dishes, the meal travels through different regions of Mexico, showcasing a remarkable range of ingredients, techniques, and traditions. The experience is so intricate and thoughtfully choreographed that a single evening’s menu requires 125 recipes and preparations behind the scenes.

It all happens inside RiNo’s TAXI development, where just eight guests are seated at a time, twice nightly. At $225 a person, dinner isn’t inexpensive, but the price falls squarely in line with Denver’s omakase and Europeanfocused tasting-menu restaurants. More importantly, Milpero makes a compelling case that Mexican cuisine belongs in that company.

“There’s so much that goes behind Mexican food. The sauces, the aguachiles, everything is a labor of love—a mole takes three days to cook. Milpero has given us a stage to have people sit with us for three hours, and we can explain all these things. I feel so great when people say, ‘Thank you for bringing history to the dinner, for the explanations,’” he says.

And it is very interactive, with Curiel there for at least two services a week to lead guests through the tasting and explain the ingredients, history, and process. The first step in getting there, though, is by far the hardest: scoring a reservation. You’ll need to log on to OpenTable at precisely 8 a.m. the first of each month and hope your Wi-Fi is blessed by the Internet gods.

(For July, reservations sold out in all of 90 seconds.) If you secure a seat, the hard part is over.

Guests are welcomed with a cocktail or mocktail made with corn grown on Curiel’s 20-acre southeast Boulder farm before entering the quietly dramatic, textured space. The first stop is the cold counter, where nine small plates might include an oyster splashing around in smoked tomato broth, kanpachi aguachile dressed with wild mushrooms and hazelnut oil, or a crisp flauta stuffed with bluefin tuna and dotted with mole rosa and salsa macha verde.

After a quick intermission in the fermentation room, the action shifts to the hot counter, for cooked dishes like a chicharron gordita drenched in crema de rancho

and chile arbol salsa, tender chunks of Colorado lamb paired with “burnt” mole and sweet potato gastrique, and a fish taco topped with charred habanero and served on the softest tortilla you’ll ever eat.

Just when you think you’ve reached the finish line, four desserts arrive. On my visit, the takes on spiced hot chocolate, tres leches cake, and sweet fritters were among my favorite bites of the night. And you’re still not done, because then Chef sends you home with short rib chile Colorado burritos for the next day.

Curiel's revolution was never about replacing the taco trucks on Federal, the green chile-smothered burritos, or the foods people already love. It's about expanding the conversation. Milpero shows that the next frontier in Denver dining isn't always discovering something new, but appreciating something that's been here all along.

3455 Ringsby Ct., Denver; MilperoDenver.com

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ENTERS A Sundance

DIRECTOR OF SUNDANCE FILM FESTIVAL AND PUBLIC PROGRAMMING, EUGENE HERNANDEZ, DISCUSSES THE FESTIVAL’S MOVE AND BOULDER’S ROLE IN ITS FUTURE

NEW ERA

When Sundance Institute announced Boulder as its new home of the Sundance Film Festival beginning in 2027, it marked the beginning of an exciting new chapter for both the Festival and the city. Boulder Lifestyle Publisher Andy Manz recently caught up with the Director of Sundance Film Festival and Public Programming, Eugene Hernandez, to discuss the move, the Festival’s commitment to independent storytellers, and why he hopes every Boulder resident feels welcome when Sundance arrives.

Boulder Lifestyle: When you came on as the new executive director, was the location change at the center of that decision to bring you on? Did you know what you were getting yourself into?

Eugene Hernandez: I started at the Institute in November of 2022. My first visit to Boulder was in the late summer/early fall of 2023, on my way to the Telluride Film Festival… Then the film commissioner said, "Why don't you stop through Boulder? We really think Boulder could be a great home for the festival someday."

Shortly after I started, I learned more about some of the challenges we were facing in Utah…. It was on my mind. The first time I came here, we hadn't even embarked on the process of exploring. The challenges of trying to continue the festival in Utah were something I’d observed as an attendee before I worked here, and I’ve been going to the festival since 1993.

Mr. Redford founded Sundance around independent voices and creative risk. Do you still feel that spirit is at the center of the festival today?

EH: I think it's my job to make sure it does stay at the center of the conversation, especially at a time when we're building the festival in a new place. It's really important for me and my colleagues to make sure that Mr. Redford's vision, values, and principles stay at the center.

Whether it's the support of artists, whether it's the connection to nature, whether it's the embracing of community and audience, and helping to connect it with artists, those are all fundamental values that we are bringing here to Boulder…. It's our job to make sure we're constantly centering his vision and values.

You’ve spent your career championing independent cinema. What still excites you most about discovering new filmmakers?

EH: What excites me most is the unpredictability of what's next or what’s to come. We get 16,000 to 17,000 submissions per year of new work…. We don't know until we watch them what artists are thinking, how they're telling their stories, or what ideas they're considering. Each year is a reintroduction. Each year is a revelation. Each year is a snapshot of what artists are thinking about globally.

The greatest area of growth in our submissions is from outside the U.S…. We wait and see what arrives. It is like Christmas. It's like 16,000 packages we open to see what's being explored and where in the world the story is coming from.

What makes Boulder feel right for Sundance Film Festival at this moment?

EH: Every time I'm here and also when I'm out in the world, people are asking me about Boulder. If they know Boulder, they understand it. If they haven't been here, they've heard about it, and they want to tap into it. There's this unique vibe. I don't know how to characterize it in words, but I feel it when I'm here.

The town is buzzing, and we’re thrilled to have you here. What do you want Boulder residents to know before Sundance arrives?

EH: If there's one thing I want to make sure to convey, it's that this festival is for everyone. There's no velvet rope controlling access to our festival. There will certainly be red carpets with celebrities on them, sure, but it's an 11-day gathering that is open to anyone. This is not a private event. It's a community event…. We really just want you and your readers and everyone in the community to be part of it.

Editor's Note: Responses have been edited for length and clarity.

Peak Peach Seaso�

With the Park Hill Peach Boys

ARTICLE BY MEREDITH ROWE

PHOTOGRAPHY COURTESY OF THE PARK HILL PEACH BOYS

What started as a way for Eliot Lundt to make money in the summer between college terms has quickly turned into a full-blown peach business, complete with stand employees, cold storage, and freight delivery via Mile Hi, the same company that works with McDonald's.

Back in 2024, Lundt's plan was to work as a fly fishing guide in Wyoming, but it quickly became apparent that the job wasn’t going to work out. He’d been promised room and board, which did not materialize, and was barely making enough to cover his expenses. After a couple of weeks, he moved back to Park Hill and set his sights on a new endeavor: selling Palisade peaches right here in Denver.

He made a list of every farmer in the Palisades and called each one until he found the Clark Family Orchards. They were willing to sell him 25 boxes as long as he came and picked them up.

“I decided it was worth a shot,” says Lundt. “So my dad and I went out there and loaded the car up to the ceiling.”

From there, Lundt started setting up roadside stands on thoroughfares like Montview Boulevard and at Stanley Marketplace, and he went door to door, dropping off flyers for home delivery at every single house in Park Hill.

"I got at least 25,000 steps a day for two weeks,” says Lundt.

Through these efforts, Lundt went through that batch of 25 boxes in the first week and started traveling west every week to restock. Sometimes he

and his dad would even make a trip of it, stopping in Marble to camp and fish.

Unlike peaches you get at the grocery store that typically need some time to ripen, the farmers he partners with pick the peaches when they’re almost ripe. Then, the peaches will go from farm to stand or doorstep in two to three days, giving customers a near-perfect peach.

Last summer, he turned his family's dining room into cold storage, tarping off the room and installing an AC to keep the peaches at this peak freshness for longer. This year, he has spots in a cold storage warehouse and has also scaled up for more potential sales.

He’s partnered with a second farm, Mesa Park Fruit Co., and also hired friends to run additional roadside stands. You can also find his peaches at the Cherry Creek Fresh Market each Saturday, in addition to Palmer Lake and Palisade Park Amphitheater.

Lundt does about half his business at these stands, and the other half is through home deliveries, which are free in Denver. Through all of this, his parents, brother, and girlfriend have been incredibly supportive, turning it into a bit of a family business.

Growing up, Lundt fondly remembers his mom buying two to three boxes per summer from stands around town, and to this day he eats a lot of peaches during the summertime. He loves to put them in the oven in a cast iron skillet with cinnamon sugar and butter to really caramelize the peaches

His absolute favorite is to freeze some peaches at the end of the season and have his dad make a peach pie in the winter.

“Maybe I eat too many peaches in summer,” says Lundt.

In addition to being a peach fanatic, Lundt is also an Environmental Science major trying to do his part to run a sustainable business. He’s looking into carbon credits to offset the peaches’ journey to Denver and also donating a portion of the profits to restoring the Colorado River. He uses recyclable and compostable packaging whenever possible and is looking to create his first line of merch with a low-impact partner.

“I’m just trying to be as creative as the farmers,” says Lundt.

He is of course referencing how adaptable they must be to withstand unexpected freezes and hailstorms— and to get peaches to ripen as smoke from the fires blocks the sun. It’s a tenuous ecosystem, but so far his partners have had a good harvest this year and will hit that peak size and sweetness this month.

To find a stand or order peaches, head to ParkHillPeachBoys.com or follow him @parkhillpeachboys on Instagram.

Park Hill Peach Boys’ Fresh Peach Pie

INGREDIENTS:

• The Very Best Pie Crust* (recipe to follow)

• 1 1/3 cups sugar

• 3/4 cup flour

• 3/4 tsp cinnamon

• 1 1/2 tbsp. Lemon juice, sprinkled over peaches

• 6 cups fresh peaches, peeled, sliced

• 2 tbsp butter

DIRECTIONS:

Combine sugar, flour, and cinnamon in a mixing bowl. Stir in sliced peaches, lightly, coating with sugar-flour mixture. Pour into pie shell and dot with butter. Place top crust over pie. Pinch and seal crusts together. Make slashes in top crust. Bake in a 375° F. oven for 40-50 minutes till crust is golden brown.

*The Very Best Pie Crust

Because butter melts fast, use extremely cold water for pie crusts, and never use a food processor, because the friction will heat the butter and cut the chunks too small.

This recipe makes two pie crusts. If the pie you choose to make only calls for one, save the other in the freezer.

INGREDIENTS:

• 2½ cups unbleached flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 cup butter

• ¾ cup ice-cold water

DIRECTIONS:

Mix all dry ingredients together in a mixing bowl. Use a pastry blender to cut the butter into your dry ingredients until the butter is divided into marble-sized pieces.

After butter is cut into the mixture, slowly add water, and mix with your hands until the dough sticks together and can be formed into a ball. Chill in the refrigerator for two hours before rolling.

COLLECTED BY INSTINCT

When asked where it all started, Sherry tells of a friend who returned from France bearing three small gifts: drawings, torn and framed. Fragments and yet whole in themselves, and something in Sherry's chest cracked open. Not a slow appreciation. A bolt of lightning. This was roughly 30 years ago.  Sherry and her husband Scott Tracy have spent decades assembling one of the most compelling outsider art collections in Colorado, a living environment that functions less like a gallery and more like a permission slip. Their Denver home is layered, intentional, and electric with creative energy, every wall and surface a conversation between objects collected from the American South, London galleries, New York auction houses, and from the front porches and working studios of the artists themselves.

Originally from Kansas City, the couple relocated to Colorado about 35 years ago, spending time in Colorado Springs before landing in Denver. Sherry had always wanted beauty reflected in every corner of her life, and Denver, with its particular cultural openness, felt right. Sherry has a keen eye for what she likes. Not formally trained but wildly creative as both an artist and a curator, she has made a life of creating and collecting from a deep well of inner inspiration, not from the dictates of the world.

"Outsider art" is a broad and sometimes contested term, but at its heart it describes work made outside the mainstream art world: self-taught artists, visionary painters, sculptors working in isolation or from spiritual compulsion, many of them black artists from the rural South who were doing their own thing, unconcerned with collectors or critics or market trends. That authenticity is precisely what drew Sherry in. She and Scott traveled, and they traveled strategically. The South first, where so much of this tradition is rooted. Then, in England, London, researching artists before trips so visits could be arranged to studios in advance. New York through auction when necessary, but always preferring the direct path- going to the source,

meeting the makers, sitting with them in their spaces.

Look around their home, and the collection tells its own story: cacophonous, tender, disturbing, and transcendent all at once. A lamp fashioned entirely from popsicle sticks. A desk carved with breathtaking intricacy, outdoor scenes etched inch by inch by an inmate at a prison outside Colorado Springs, time and obsession made visible in wood. Milagros and wooden effigies hang alongside ceramic poodles wearing collars of cotton-candy pink. Ghostly faces emerge from root balls, as if the forest itself grew a soul. Alligators assembled from rubber sit atop tables bedecked with pennies and peanut shells.

Delight and devastation. Perversion and religion. It is for all its unapologetic individuality, also entirely coherent.

Collecting outsider art, Sherry will tell you, demands a different posture than traditional collecting. Yes, knowledge matters, but instinct matters more. The gut knows.

As a self-taught artist working across multiple mediums from a studio in her home, Sherry’s connection to outsider art is not incidental; it is deeply personal. As a child, she received the message that art wasn't valuable, that without formal training, it

wasn't "real." The outsider artists she has spent a lifetime collecting gave her something back: proof that creative freedom isn't granted by a degree. You make the work. That's the credential.

An avid thrifter, she still gets a rush from the hunt, the find, the moment something extraordinary turns up in an unexpected place. The thrill hasn't dimmed.

And every morning, surrounded by thirty years of bold, raw, visionary work, Sherry Kass looks around at what she and Scott have built and feels exactly what she felt when those first drawings arrived from France.

EVENT SCHEDULE

SEPTEMBER, 2026 | BOULDER, COLORADO

Cocktails & Conversations: Designing the Human Experience

Join architects, interior designers, lighting specialists, and window & door experts for a lively conversation about comfort, wellness, and the design choices that shape everyday life. Light bites served. 21+

Homes by Architects Tour

Step inside some of Boulder’s most inspiring homes. This self-guided tour, presented with Historic Boulder, o ers a rare opportunity to experience great residential architecture up close.

Movie Night:

Modernism, Inc. Screening & Discussion

Enjoy a screening of Modernism, Inc., a documentary exploring architect Eliot Noyes and the rise of modern design in corporate America, followed by a discussion with architect and preservationist Leonard Segel.

Cocktails & Conversations:

Modern Living, Illuminated

Go behind the scenes at Ted Bradley Studio for cocktails, live music, a studio tour, and an inside look at how custom lighting is designed and made in Boulder. 21+

Cocktails & Conversations:

Allow Me to Waste Your Time

Inspired by Martin Brodsky’s Allow Me to Waste Your Time, this intimate evening invites guests to unplug, slow down, and connect through cocktails, conversation, and shared curiosity. 21+

2026 Wrap Party

Celebrate the close of Month of Modern with cocktails, food, music, and the presentation of the Landmark of the Future Award. A festive evening with Boulder’s design community.

HUMAN SCALE:

Modern Design, Made Personal

ARTICLE BY STEPHANIE BINGHAM

Design is everywhere.

It shapes the way we gather, the way we move through a space, the objects we surround ourselves with, and the experiences we share. The most meaningful places are not just designed to be seen. They are designed to be lived in, experienced, and remembered.

This September, M onth of Modern 2026 explores Human Scale: Modern Design, Made Personal , a celebration of the spaces, stories, and creative voices that shape our communities.

This year's theme looks at what makes design feel personal. The details that bring people together. The ideas that inspire conversation. The thoughtful choices that transform a space into something more meaningful.

Through architecture, interiors, art, performance, and conversations with the people behind the work, Month of Modern brings the community together for a month of exploration and connection. From intimate conversations to immersive gatherings, each event is thoughtfully curated to celebrate the many ways design influences our everyday lives.

Like the spaces it celebrates, every Month of Modern event is designed with intention. The venues, culinary experiences, artwork, and details throughout each gathering are carefully curated to create memorable moments and bring people together through a shared appreciation of design.

Month of Modern is for everyone. Whether you work in design, appreciate architecture, collect art, enjoy discovering new ideas, or simply love the places that bring people together, there is a place for you in this conversation.

This September, Boulder will come together to explore architecture, interiors, art, performance, and the people behind it all.

Come curious. Leave inspired.

August Around Town

COLORADO DAY: SPIRIT OF THE CENTENNIAL STATE

Celebrate Colorado’s 150th birthday at Denver Union Station with free live music, family activities, historic tours and Colorado-inspired food and drinks. For more information, visit DenverUnionStation.com

1st 13th

GLOBE MUSIC HALL PRESENTS ASSEMBLY OF DUST

Reid Genauer and Assembly of Dust bring their folk-rock sound and improvisational live energy to Globe Hall for a night of rootsy, expansive music. For more information and tickets, visit AODust.com

15th

BASECAMP EXCHANGE

Celebrate Colorado’s outdoor culture at BASECAMP Market Station with adventure films, local gear, community gatherings and screenings from Matchstick Productions, Great Escape Media x Lindsey Hagen and filmmaker Roo Smith. For more information, visit BasecampMarketStation.com

23rd

ESPRESSO SESSIONS° PART 2

Cherry Creek's favorite casual-yet-elevated morning social returns to Moxy's patio for Part 2 with Barry's. Start your Saturday with house music, coffee, and champagne—all before noon. Follow @espresso. sessions on Instagram for details.

29th

THE ARTISAN BAZAAR AT MCGREGOR SQUARE

Shop fashion, jewelry, treats, and more from local makers at this free openair market in the heart of downtown Denver. For more information, visit McGregorSquare.com

30th

MOVIE NIGHT ON THE BLOCK: LEGALLY BLONDE

Grab a spot in Larimer Square for a free outdoor screening of Legally Blonde in the heart of Denver’s most historic district. For more information, visit LarimerSquare.com/Events