The Best New Chefs Dinner is a highlight at the annual Aspen Food & Wine Classic, but for the festival's 30th anniversary celebration, Food & Wine switched things up, showcasing this year's award winners at a Grand Tasting booth throughout the weekend. Take a look at what they offered — and what we devoured.
Photo: Donna Lee
There was plenty to eat at this year's Food & Wine Classic in Aspen, but the experience was hardly just about the food. There were so many people to befriend, so much nature to admire, and, of course, so many parties to attend. For proof that we truly had the time of our lives, take a look at some of our favorite moments.
We were on location at the Food & Wine Classic in Aspen, and while we were thrilled to attend celebrity chef cooking demos, wine seminars, and parties, let's be real for a second: our favorite part of the whole thing is the eating and drinking! So far, we've tasted everything under the sun, from rabbit crepe tacos to lamb bacon gnocchi. See what we're eating when you keep clicking.
This weekend, we're headed to Aspen, CO, to meet up with the industry's biggest names at the annual Food & Wine Classic. While we were there last year, Michael Chiarello shared his cooking don'ts, Master Sommelier Andrea Robinson shared her take on women in the wine profession, Ming Tsai revealed what's new on his PBS series, Simply Ming, and we learned which cocktail trends to embrace (and which to avoid).
Once again, we'll be sharing the most memorable epicurean experiences with you, so be on the lookout for our coverage of this amazing culinary event. For real-time updates, be sure to follow us on Twitter and Instagram (under the username "heyyumsugar"). And, if you're in town, look out for us; we hope to see you under the tents! Get excited for the return of our coverage by checking out some of our favorite Aspen highlights from years past.
 Bobby's Burger Suggestions |
 Boiling the Perfect Egg With Jacques |
 Ming Makes Tempura and Jokes |
 Reviving Tiki Classics |
 Tastes From the Tents |
 Steve Raichlen's BBQ Tips |
It's that time of year again: for the fifth year in a row, we're headed back to the green peaks of Aspen, CO, for the annual Food & Wine Classic in Aspen. Although there are certain celebrity chefs who are mainstays at the event, each year sees a different lineup of food and beverage personalities, many of whom are leading their own seminars on subjects ranging from grilling at home to Burgundy's best white wines. This year — the event's 30th anniversary! — the roster looks more exciting than ever. Here are five stars we can't wait to see in person.
Photo courtesy of Food & Wine
At food festivals past, I've learned more than enough about new cooking tips and techniques I should be doing — but what about things we shouldn't be doing in the kitchen? At his seminar in Aspen, Cal-Italian maestro Michael Chiarello tackled spicy dishes from Calabria, Italy, but also took the time to touch upon a number of culinary no-nos. While some were highly specific and others were more general, many of his kitchen don'ts were revelations. Find out what they are when you read on.
At his seminar in Aspen, Iron Chef Michael Symon had a lot to share beyond flavor and spice. The pork-loving chef demonstrated how to make a double-bacon "BBLT" sandwich, with bacon, pork belly, lettuce, and pickled tomato, and kept the crowd entertained with his wisecracking (in addition to wanting to kill the inventor of the garlic press, Michael also wants to go after the guy who invented turkey bacon). As he paid homage to the pig with his 'wich, he also had plenty of pointers to offer when it comes to preparing meat. See them after the jump.
Every event I attended at the Food & Wine Classic this year was incredible, but my favorite meal at the Classic was the annual Best New Chefs Dinner, bar none. At a gorgeous estate in Aspen, festival-goers had a chance to sample top bites from the 10 sensations who were crowned this year's Best New Chefs. Scope out both the chefs and the dishes that took center stage that night when you keep reading.
I couldn't go to this year's Food & Wine Classic and not attend a seminar hosted by two of Napa Valley's most influential food figures. I'm talking about the session led by culinary authority and Top Chef Masters contestant Michael Chiarello and Peter Jacobsen, the owner of Jacobsen Orchards, a farm that supplies produce exclusively to Thomas Keller's famed restaurant The French Laundry. The two discussed the importance of making economically and environmentally just practices, as well as offered suggestions for advocating sustainability. See their ideas (and more photos) after the jump
