José Andrés

• Whether it's 10 a.m. or 10 p.m., bacon has a place on the table. — Los Angeles Times
• The art of perfecting the English scone. — Houston Chronicle
• A roundup of all the new food video games that make suitable gifts for the gourmet gamer. — Washington Post
• The illustrious Ferran Adria talks on what's next in the food revolution. — Boston Globe
• There's a cocktail movement sweeping the nation, with several philosophies that differ in approach. — New York Times
• This recipe demonstrates that fruitcake can be delicious. — Chicago Tribune
• Sales for Beaujolais nouveau may be down, but quality of taste has gone up. — Wall Street Journal
• Despite filing for bankruptcy, Copia wine center may reopen in as early as a week. — San Francisco Chronicle

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• With a new book and an LA restaurant, José Andrés is continuing the Spanish culinary revolution he brought to America. — Los Angeles Times
• Meet Michael Suas, consultant to the best breadbakers. — San Francisco Chronicle
• France is still the region with the best wine values. — New York Times
• Rosh Hashanah calls for both old traditions and new favorites. — Boston Globe
• One mother's campaign to change her kids' unhealthy eating habits. — Washington Post
• Roux 101: A primer on the adaptable white base. — Chicago Tribune
• Oenophiles protest state wine shipping laws. — Wall Street Journal
• Making cinnamon buns from scratch is worth the trouble. — Seattle Post-Intelligencer
• The top 10 towns with the best craft beer and college football. — St. Petersburg Times

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It's hard to say good-bye to a long weekend of fabulous food and wonderful wine. However, the Food and Wine Classic in Aspen ended last Sunday and until next June, I won't come into contact with any festival as fantastic. To commemorate the occasion, I've rounded up my top 10 favorite Aspen moments. From complex sushi rolls to French piña coladas, check out my list below and click though for all the magnificent photos.

1. Chatting with Gail Simmons at the CIA awards dinner
   We hadn't seen Gail since her last visit to San Francisco, so it was great to catch up with her at this event. Topics of conversation: the location of Top Chef Season 5 (New York City!) and her upcoming nuptials.
2. Gerard Craft's chicken liver terrine at the Best New Chefs Dinner
   This delicious bite was insanely balanced: rich, crunchy, sweet, and salty.
3. Chatting with Rocco DiSpirito at the David Chang party
   After I interviewed him, Rocco and I spoke later that evening over lettuce wraps and pork buns. We both agreed living alone in a big city is expensive!
4. Toni Abou-Ganim's party punches and sangria class
   Learning how to make party drinks from a master was informative and entertaining. I caught his attention when I was the only one in the audience who knew grenadine is made from pomegranates instead of cherries!
5. Getting ham from Jose Andres
   During his demo, I answered all of Chef Andres' questions correctly (little did he know I lived in Spain for two years!). He rewarded me with a piece of fresh sliced jamon.

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• Jacques Pepin and Dana Corwin hosted a party in honor of the CIA's top ten students. At the party I caught up with Gail Simmons.
• The students await their rewards.
• Chicken liver terrine.
• Heaven on a plate!

To discover what else made my list, plus a gallery of images, just read more

During the three days PartySugar and I spent at this year's Food and Wine Classic, we came across a lot of amazing and tasty things. From pork to peas, we were treated to some of the best food from some of the most amazing chefs on the planet. It was a difficult task, but I've rounded up my top 10 favorite things. Read them below and then be sure to click through for all the pictures.

1. David Chang's Pork Party (specifically the pork buns)
   We were lucky enough to attend the David Chang and friends after-party on Saturday night. The highlight was chowing down on his pork buns and wraps, and then learning that there was also crab and whole roasted piglets.
2. Ming Tsai with tofu on his face
   During his cooking demonstration, Ming got a piece of tofu on his face. When he looked at the mirror (which was facing the crowd) he said, "I can't see it, all I see is white people."
3. Jose Andres cooking with his 9-year-old daughter Carlota
   He has such a great personality and is so much fun to watch. Having his daughter help on stage made it even more fun.
4. Jeremy Fox's Best New Chef dish
   I was a bit dubious about the Best New Chef's pea, mint, white chocolate, and macadamia nut concoction, but it was so delicious! I couldn't stop eating them, PartySugar practically had to pull me away from the the table.

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• David Chang hosted a party that Party and I attended. Here's Chang earlier in the day, at his cooking demo.
• Chang served the dishes he made during the demo, pork buns and spicy lettuce wraps, at the party.
• Ming Tsai, before he had the tofu on his face!
• Jose Andres and his adorable daughter Carlota.

To discover what else made my list, plus a gallery of images, just read more

On Wednesday night, Bravo hosted their first-ever award show, the "A-List Awards" honoring those who have made a significant impact on the arts — beauty, design, fashion, food, pop culture — that are featured on the network's shows. Although the awards won't be televised until June 12, you're in luck because I have a sneak peek! Along with the judges Tom Collichio, Padma Lakshimi, Gale Simmons, and Ted Allen, the majority of this season's Top Chef contestants and some from seasons past were present at the event. This award show was hosted by Kathy Griffin who gave awards to the "A-List Chef" and "A-List Restaurant," but as far as I'm concerned, the highlight was seeing the chefs out of the kitchen and on the red carpet!

To take a closer look at the chefs including Daniel Boulud, Jose Andres, Rocco DiSpirito, Brian Malarkey, Dale Levistsky, Dana Corwin, and all of your faves from Top Chef Season 4 — read more

If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs