Since its opening in November 2025, Food Lab Denver on South Pearl feels less like a classroom and more like a dinner party on any given night. Guests gather around a long chef’s counter, glasses of wine in hand, chopping, stirring, and talking with strangers who quickly begin to feel like friends. It’s exactly the atmosphere founder and owner Casey Easton set out to create—and one that has resonated for more than a decade in Boulder and now in Denver.
The idea for Food Lab grew organically from Easton’s earlier career as a personal chef. “When I was a personal chef, part of what I did was cook for dinner parties,” she says. “No matter what the house looked like or how it was set up, everyone always ended up in the kitchen—asking questions, watching, learning.” She noticed something universal unfolding around the stove. “I started thinking this could be something. It brings people together—people who don’t know each other and people who do…so it became this central place where people can connect, learn to cook, and eat together.”
That sense of connection is the heartbeat of Food Lab, which has quietly become a staple of Boulder’s food community over the past 10 years. Today, Food Lab Boulder and Food Lab Denver are supported by a core staff, with all classes developed in-house. “All of our classes are Food Lab classes—our menus,” Easton explains. “Some of them we’ve had for 10 years, and we try to come up with new ones.” While the calendar occasionally includes pop-up collaborations—Reunion Bread recently hosted a croissant class—the core programming remains consistent and carefully curated.
Opening a second location was always part of Easton’s vision. “After the first year, I felt like there was something there,” she says. “I love watching people come in and seeing how they change—from when they first walk in to when they leave, talking to their neighbors and having fun.” COVID delayed expansion plans, but once Easton found South Pearl Street, the decision felt right. “I looked all around the city and fell in love with South Pearl. It’s definitely more work having two locations, but it’s been great.”
The Denver space mirrors Boulder’s signature chef’s counter layout, intentionally designed to feel welcoming rather than instructional. “I chose the chef’s counter because a lot of cooking schools use individual butcher block stations,” Easton says. “That didn’t fit the vibe I wanted.” Instead, Food Lab emphasizes collaboration. “We’re working together, not isolated.” After cooking, guests gather at a communal table. “It feels more like a dinner party than a class, which is exactly what we want.”
That ethos makes Food Lab especially appealing to those who find themselves often defined by rushed meals and screens. “When people come in here, it’s a place to relax and unwind,” Easton says. “You’re settling in for the evening…and connecting with the people around you.” It’s also why Food Lab has become a popular choice for corporate team building and gift-giving. “Food is a great connector,” she adds. Especially around the holidays—and Valentine’s Day is another perfect excuse to trade a traditional dinner reservation for a shared experience in the kitchen.
Families are also a major part of Food Lab’s story. “We have a big kids’ program—summer camps, day-off camps, birthday parties,” Easton says. “Kids love it, across all age groups.”
As Food Lab Denver settles into its new neighborhood, Easton is experimenting with offerings such as mixology classes, wine dinners, and demonstration-style events. But the core remains unchanged: creating a space where food slows people down and brings them together. As Easton puts it, “This place offers a reprieve and brings people back to something very natural.”
For more information on Food Lab Denver classes, visit FoodLabDenver.com.
Valentine’s at Food Lab Denver
Valentine’s in Bordeaux — February 12
A wine-inspired menu built around rich flavors like beet hummus with goat cheese and crudité, and seared duck breast with red wine pan jus.
Vegan Valentine’s — February 13
Plant-forward and full of flavor, this class features dishes like avocado fritters with salsa verde and kabocha gnocchi with Calabrian chili and lemon wine sauce.
A Food Lab Valentine’s — February 14
Cook together and enjoy a thoughtfully crafted menu that includes harissa-roasted tomatoes and chickpeas on labneh, cauliflower gratin, and Aglianico-braised bavette with chimichurri—great for recreating at home later.
Kids Classes & Workshops
Kids Sushi Workshop — February 16
One of Food Lab’s most popular kids’ classes! Participants build their own sushi rolls, plus enjoy chicken yakitori and crisp cucumber salad.
Kids Baking Workshop — February 27
A morning of baking where kids make classics like zucchini bread, cinnamon coffee cake, and lemon bars—sweet staples any young baker will be proud of.