"What's the best thing that you ate?" Everyone keeps asking me this question about the Food & Wine Classic in Aspen. While I ate a lot, there are certain stellar dishes that stand out in my mind. From José Andrés's tomato bread to Richard Blais's butterscotch ice cream, here are my favorite bites from the festival.
Attendees tasted two glasses of sparkling, Chardonnay, and Bordeaux blends, respectively, and were asked to guess which was higher-priced. While we assessed each wine's value, Chang also shared details on what goes into the price of wine. Better understand why a wine costs what it does after the jump.
The final event of the Food and Wine Classic is a pork showdown known as the Grand Cochon. Cochon 555 is a roaming culinary competition that takes place in 10 cities across the nation. In each of the cities, five chefs are given five heritage pigs; they have to make the most creative and delicious pork dishes. The winner from each city heads to Aspen to fight it out for the Prince of Porc title. After an entire weekend of eating and drinking, it was hard to stomach all 10 dishes, but I did manage to taste a lot of them. Here's an inside look at the porky party.
While the celebrity chef demos and wine sommelier seminars are some of the things I look forward to at the Food & Wine Classic in Aspen, there's nothing quite like the tasting tent. Or tents, I should say. Three gigantic tents fill Wagner Park, and inside, you can find everything from orange wine to tasty tacos to top chefs. Here's a glimpse at what I saw earlier today in the tents.
He talked about the history of the city and how its wide variety of settlers, from the Spanish to the French to the Vietnamese, added to the colorful cuisine that NOLA is known for. "Everyone that comes to the city adds and leaves something to the food. The Spanish brought the sofrito, the French the roux, the Africans and Native Americans — they all helped build the food of New Orleans."
Besh also provided some tips on how we can incorporate the spirit of NOLA into our own kitchens. Find out what they are, after the break.
We managed to snag Ray away from his busy schedule for a moment to ask him about his favorite regions and values, which wines he thinks are overrated, and what we should look for next time we hit up winery tasting rooms. See what he had to say when you keep reading.
Symon and Simmons cooked one dish each using the same ingredients, except Symon's dish was savory and Simmon's dish was sweet. The featured ingredients were pistachios and basil. While he cooked an amazing-looking ricotta and egg yolk ravioli, Symon got to talking. To see what he had to say about cooking with kids and more, read on.