Grant Achatz

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Grant Achatz and Tom Colicchio both used to work for the great Thomas Keller, so when the three chefs reconvened at the new Chefs Club over this past weekend's Food & Wine Classic in Aspen, it was just a gathering of great chefs, but also a reunion of sorts.

The three chefs — Achatz of Chicago hot spot Alinea, Colicchio of Top Chef and Craft fame, and Keller of French Laundry — were at the event for a panel discussion hosted by Food & Wine editor in chief Dana Cowin, where the four discussed everything from the state of the restaurant industry to the future of fine dining to what's next for each of them.

Grant Achatz

• On his ticketed dining concept, Next: "I wanted to turn the idea of a restaurant inside out."
• On the state of the restaurant industry: "All these [new restaurant concepts] are coming in, but fine dining is not going out."
• On creativity: "Could you imagine what we could do if we didn't have to serve people?"

To see more thoughts from three great chefs, keep reading.

• Fifteen New England-style seafood dishes that are a shore thing. — KitchenDaily
• Grant Achatz on why it's OK to charge $20 for a cocktail. — Chicago Reader
• Wendy's will offer breakfast as part of a menu revamp. — USA Today
• Must make: this grilled radicchio salad. — Food Republic
• Food industry employees are the subject of a new weight-loss "docu-series." — Eater
• Is celeb foodie Gwyneth Paltrow a liarexic? — Grub Street
• How to host a Bastille Day celebration. — The Daily Meal
• Which cuts of meat taste best when grilled? — TLC

• There are now more Subways in the world than McDonald's. — Eater
• Kahlúa from bean to bottle. — Serious Eats
• Five things new cooks should know. — Eatocracy
• Gabrielle Hamilton talks about her upcoming memoir, Blood, Bones, and Butter. — Elle
• On the rise of female brewers. — The Atlantic
• In the kitchen with Jon Shook and Vinny Dotolo, of LA's Animal. — Huffington Post Food
• Coffee with Grant Achatz. — Grub Street NY
• A look at Tom Colicchio's Craft restaurant 10-year anniversary dinner. — The Feast

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• Cocoa prices are on the rise. — The Feast
• Potato chip fun facts. — Endless Simmer
• Rachael Ray takes on the stuffy world of foodies. — Daily Beast
• Update your kitchen with a little wallpaper. — The Kitchn
• More videos with details on Grant Achatz's upcoming eateries. — Eater
• Speaking of Achatz, here's an interesting Q&A where he discusses what he learned at the French Laundry. — FoodGal
• Marco Canora likes chips in his sandwiches. — Grub Street NY
• Is food too cheap? — Huffington Post Food
• Seven easy and healthy risotto recipes. — Chow

• Food Network's latest series follows ice sculpturists. — Food Network
• Local and sustainable goes to the next level with farm-to-table-to-closet. — New York Post
• Were food prices behind the unrest in Egypt? — Globe and Mail
• Bordeaux isn't just for moneybags. — Chow
• Foie gras rochers and such: inside the Modernist Cuisine's Cooking Lab. — Serious Eats
• Grant Achatz's new bar, Aviary, will offer 18 different kinds of ice. — Eater CHI
• What will be New York's next big food trend? — PopSugar New York
• Here's a first look at Jamie's Food Escapes on The Cooking Channel. — Grub Street NY

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• How to cook moist and tender chicken breasts. — The Kitchn
• Today marks the one-year anniversary of Michelle Obama's Let's Move! campaign. — Obama Foodorama
• An update on Grant Achatz's upcoming eateries Next and Aviary. — Eater Chicago
• A backstage look at Martha's appearance on Letterman. — The Martha Blog
• Four things you should not buy at Trader Joe's. — CBS MoneyWatch
• A brownie mix that's worthy of its steep price tag. — Chow
• Jimmy Fallon will be the guest judge on tomorrow's episode of Top Chef All-Stars. — The Feast
• Must make: granqueso and serrano ham macaroni and cheese. — 30 Days 30 Ways With Macaroni and Cheese

• Packaged chicken is more likely to give you salmonella than fresh chicken. — The Telegraph
• An inside look at America's team at the Bocuse d'Or. — Eater
• The newest Iron Chef, Marc Forgione, has lost his first battle in kitchen stadium. — The Feast NY
• New coffee words you should learn in 2011. — Esquire
• Natives of Vermont will get real maple syrup in their McDonald's oatmeal. — The Consumerist
• Speaking of McDonald's, as its profit increases, so will its prices. — The New York Times
• DiGiorno has released new packaging that combines pizza with cookies and wings. — Huffington Post Food
• Thomas Keller is planning a pop-up restaurant to open at London's Harrods. — Big Hospitality
• Grant Achatz's memoir is now on sale for preorder. — Grant Achatz Memoir
• Good news: alcohol doesn't actually kill brain cells! — The Atlantic

• Here's seven delicious drink recipes that can easily be made in batches. — Huffington Post Food
• Must make: Spanish meatballs with romesco sauce. — Hands on Gourmet
• While it may be harder to get through the security line, it's easier to find a drink at the airport. — USA Today
• Learn how Grant Achatz creates a menu for Alinea. — GQ
• Mario Batali and Joe Bastianich are fighting protesters with a lawsuit. — Grub Street NY
• Would you eat Whipped Lightning, an alcoholic whipped cream? — Eater
• Thanks to a new bill passed by the Senate, the FDA will have more power to regulate food. — The New York Times
• Taste-testing store-bought applesauce. — Serious Eats

• Find out how long Sherry lasts. — Alcademics
• Details from Le Fooding, a culinary battle between chefs from New York City and San Francisco. — Grub Street SF
• Learn how to make gyoza. — Serious Eats
• A sugar crawl through San Francisco with Top Chef: Just Desserts's Tim Nugent. — Endless Simmer
• Thomas Keller on the importance of the Bocuse d'Or. — Feast
• 17 recipes that will help you celebrate Oktoberfest. — Chow
• Q and A with Grant Achatz. — The Epi-Log
• Meet the Vegetable Express, a new way to sell produce. — The Atlantic
• An inside look at René Redzepi's cookbook, NOMA. — Eater