Festival of Cheese, WhirlyBall, Embassy Suites & Wobbly Olive

Table Talk

Adam Elias, vice president of strategic planning for WhirlyBall, 3971 Palmer Park Blvd., talks about the Chicago-based entertainment center where gourmet food and craft beer and cocktails are on the menu. Up to ten players at a time (minimum of 4 players) play a game in souped-up bumper cars called WhirlyBugs with scoops and wiffle balls and there's bowling too. Details: 637-9999, whirlyball.com. • Anthony Neal, executive chef at Embassy Suites by Hilton Colorado Springs, 7290 Commerce Center Dr., talks about the renovation of the dining facilities at the hotel and the new menu options for breakfast, lunch and dinner. He will also talk about the new 14ers dinner eatery. Details: 599-9100, coloradosprings.embassysuites.com. • Sean Fitzgerald, co-owner with his wife, Inez, of the Wobbly Olive, 3317 Cinema Point. Most recently they have opened The Collective: A Social House, 7702 Barnes Road, as well as Sakura Speakeasy, located inside of Rooster’s House of Ramen, 323 N. Tejon St. Sean will talk about his eateries, the menu and beverage programs. Details: Wobbly Olive, 247-9504, wobblyolive.com; The Collective, 388-3478, thecollectivecos.com. • Nora Weiser, Executive director, American Cheese Society, talks about “Cheese with Altitude,” the American Cheese Society conference and artisan cheese competition, at the Sheraton Denver Downtown Hotel, 1550 Court Place, July 26 to 29. More than 1,300 cheese producers and professionals will be in attendance, which culminates in the Festival of Cheese, 7 p.m. For $65 per person you can taste more than 1,800 competition cheeses alongside craft beers, cidres and specialty foods. Visit cheesesociety.org.