JT Cline, owner of Sundance Pit BBQ, 25 Colorado 105, Palmer Lake, and Maria Fetisova, his fiancé and front of the house manager, have changed up the interior of the former La Rosa Southwestern Dining restaurant. They have painted the walls in off-white tones with orange and black trim, which matches the outside of the building. There’s new Texas-style artwork on the walls too.

Since opening in early January, the couple started out slowly smoking meat on Fridays to sell as takeout only on Saturday and Sundays.

“We have opened all dining rooms, so we’ve been seating people on Saturdays and Sundays from 11.am. until sold out” Fetisova said. “We are usually starting to sell out around 5-6 p.m. on Saturdays and around lunch on Sundays.”

They are planning to add another smoke day on Thursday in April.

“We will open for Friday dinner then,” Fetisova said. “We are working on increasing our capacity for smoking meat at the moment, so it all depends on when we get the equipment that we need.”

The menu offers sliced or chopped or sliced brisket sandwiches, pulled pork and smoked turkey sandwiches, St. Louis pork ribs, smoked brisket chili and brisket Philly cheesesteak on hoagie buns. There’s Cline’s elote — grilled corn smothered in garlic mayo — garnished with chile powder, cotija cheese, lime and cilantro, which you can have by itself or topped with brisket or pulled pork. Sides are coleslaw, baked beans and cornbread. Meats can be purchased by the pound. Details: 719-464-0467, facebook.com/sundancepitbbq.

French Kitchen update

It’s been about 15 years ago since we received an invitation to lunch from French-born Blandine Mazéran. The lunch was an introduction to her dream of offering French cooking classes in her home. Fast forward to now and what started as a home-based business has grown into The French Kitchen, which is more than a cooking school — it’s a culinary center with a bakery, cafe, market and cooking school. Located at 4771 N. Academy Blvd., the core of the business continues to be cooking classes, which stretch beyond French classes to encompass cuisines of other countries and single topic classes.

Here’s a snapshot of the instructor lineup:

• Nate Potter, teaching kitchen manager and a pastry chef.

• Anne Doan, who is Vietnamese, specializes in Asian classes.

• Jason Miller, a culinary veteran in Colorado Springs with roots in Louisiana and classical French culinary training.

• Luis Pagon, from Peru and longtime college and high school culinary instructor.

• Darlee Anderson, a chocolatier.

And of course Mazéran, wih many of her devoted students having been with her since those early years in her home kitchen. Along the way she started offering VIP status to those who complete 12 classes, which rewards those students with access to private parties and special discounts. There are several students who have racked up hundreds of classes. At a recent VIP party, here are some raves from the more than 40 VIPs in attendance:

“It’s my happy place.”

“Taking home food we prepared.”

“Easy enough to make again at home.”

“Like a family and a great place to make friends.”

“Always a good time.”

Want to get in on the action? Check out the wide array of classes offered at The French Kitchen. Visit tfkcc.com.

Oyster month

Jax Fish House & Oyster Bar, 11 S. Tejon St., is offering the popular Bubbles & Pearls event and oyster specials throughout March in honor of the delicious bivalve.

Through March 31, enjoy West Coast oysters in a hot preparation with a plant-based chorizo and sourdough crumb compote, micro cilantro and white onion mignonette or a cold preparation of a raw oyster on the half shell with Napa Valley red wine gelée and fresh horseradish.

The festive month of mollusk slurping culminates on March 31, National Oyster Day with Half Shell Day. Hours are 3:30-9p.m. Sundays through Thursdays and 3:30-10 p.m. Fridays and Saturdays. Details: (719) 357-4554, tinyurl.com/mmx8ar4s.

Melting Pot new menu option

The Melting Pot, 30 E. Pikes Peak Ave., has introduced the Ultimate Five-Course dining experience. For $100 per person, you a choice of celebration flowers (seasonal bouquet or rose bouquet) at your table, then a Green Goddess Bacon-Stuffed Tomato, followed by artisan cheese fondue served with their exclusive new Double Dippers (a selection of six savory, crunchy toppings including bacon and everything bagel seasoning), followed with a premium meat entrée you cook on a cast iron grill or a fondue pot and finish the meal with chocolate explosion fondue (a sparkling candle in a mini bundt cake).

Hours are 4-10 p.m. Mondays through Fridays, noon-10 p.m. Saturdays, and noon-9 p.m. Sundays. Details: 719-385-0300, tinyurl.com/2tev9un9.

Contact the writer: 636-0271.