YumSugar

2008's Best Moments at Aspen Food & Wine

YumSugar — Fri, 19 Jun 2009 05:50:09 -0700

As I mentioned yesterday, Party and I are headed to Aspen this weekend for what is considered the food industry's biggest gathering of the year. Before we report back with inspiring moments and witty words from this year's gustatory fest, I wanted to take a look back at the best that Aspen had to offer last year.

View Slideshow ›

Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more.

Tony believes that when it comes to food, wine actually pairs better than a cocktail. While he loves to start a nice meal with a cocktail and end it with a strong spirit or dessert drink, in terms of fine dining, he leaves the food pairings to wine.

PS: What trends do you see in mixology?
TAG: We call it market fresh mixology. More and more people are utilizing seasonality to make cocktails. It's the culinary approach to cocktails. Don't wrestle with mother nature. Use ingredients that are in season.

PS: Why do you think people are so into classic cocktails now?
TAG: I think it was the missing link in the evolution of the culinary arts. Thanks to the rise of celebrity chefs and the Food Network, people have become more aware of cooking and entertaining at home. Most people these days know how to navigate a wine list and it was only natural for people to become more interested in cocktails.

PS: What is your signature drink?
TAG: It's called the Cable Car. I developed it in 1996 at the Starlight Room in San Francisco. I hope it becomes a classic cocktail and that in 100 years people are still drinking the Cable Car that Tony Abou-Ganim created in 1996.

PS: Do you think it's important to have a specialty cocktail when entertaining?
TAG: Absolutely! Specialty cocktails make it easier for you to host and it makes it more fun. I recently hosted a party where I gave every couple a muddler as a party favor. I gave a quick demo on how to make a mojito and set out a bunch of limes and simple syrup. Everyone made their own mojitos which made it easy on me because I didn't have to make a million mojitos.

PS: What do you think makes a good mojito?
TAG: The mojito is the simplest, most difficult drink to make perfectly. Love, you've gotta put love into it. If I order a mojito and the bartender doesn't get excited about it I know it's not going to be good. But if the bartender says, "I just got a bunch of clementines from the market, can I make you a clementine mojito?" I know it's going to be good.

PS: What's your advice to the home mixologist?
TAG: Learn the basic techniques. Search for a balance, the ying and yang of sweet and sour. Understand the flavors, taste everything. Use fresh, in-season produce. Once you know the basic techniques, the simple recipe you can have fun with it and utilize fresh seasonal ingredients. Now bing cherries are in season, so why not pit a bunch of cherries, muddle them with sugar, add ice and cachaça, and make it a bing-cherry Caipirinha?
PS: Vodka or gin?
TAG: Gin for the classics, but I'm pro vodka. It's a great spirit that has a bad rap in bartending.

PS: Martini or Manhattan?
TAG: Martini

PS: Shaken or stirred?
TAG: Depends if vodka or gin. If vodka shaken, I believe the ice crystals open up the vodka. If gin, stirred. Shaking gin will only dilute it.

PS: Straight up or on the rocks?
TAG: Straight up.

PS: Lemon twist or olive?
TAG: Lemon twist.

PS: Pineapple or cherry?
TAG: Pineapple.

PS: San Francisco or Las Vegas?
TAG: San Francisco.

PS: Bourbon or Scotch?
TAG: Bourbon.

PS: Red or white wine?
TAG: White wine.

PS: Margarita: frozen or on the rocks?
TAG: On the rocks.

The Barbecue Guru's Tips for Better Barbecue

YumSugar — Mon, 30 Jun 2008 07:45:44 -0700

Those of you who are barbecue fanatics are probably familiar with barbecue guru Steven Raichlen. Steven is the author of over ten cookbooks, including the BBQ Bible, and is the host of the PBS show Primal Grill. He recently finished a world tour in promotion for his new book Planet BBQ, and his last stop was the Food and Wine Classic in Aspen. I watched his cooking demonstration and snagged a bunch of great grilling tips. To see Steven Raichlen's barbecue tips, read more.

When grilling corn, pull the husks down to the bottom to create a handle. Grilling corn in the husk steams the corn instead of actually grilling it, so it's best to barbecue husked corn.
Pack as much food as possible onto a skewer leaving only a tiny tip at the top of the skewer. This makes the food easier to eat. If the food is way down on the skewer guests will have to pull the hot food up to the top and could risk impaling themselves.
Should you use charcoal or gas? He prefers neither and recommends grilling with wood.
A wadded up piece of foil and a pair of tongs make a wonderful substitute to a wire brush. Use this to clean the grill.
A steak is ready to flip when pearls of blood bead up on the top of it.
If the protein is thinner than the palm of your hand, leave the lid open while cooking. If it's thicker, close the lid during cooking.

Happy Hour: Inniskillin Sparkling Ice Wine

YumSugar — Wed, 25 Jun 2008 16:15:49 -0700

At the Aspen Classic, PartySugar and I came across Inniskillin, an ice wine maker from Canada. Their Sparkling Ice Wine was unbelievably delicious and a true dessert wine treat. Although it has a rather high price point, around $70 for a 375ml bottle, ice wines cost more than regular dessert wines because they're produced from grapes that have been frozen on the vine. The labor-intensive technique results in a sweeter, very concentrated wine.

The sparkling varietal from Inniskillin has a light hint of apricot and caramel. The tiny bubbles brighten the body, making it less syrupy. It would pair well with fruits, poundcake, or blue cheese, but it's tasty enough to sip on its own.

The folks at Inniskillin call their sparkling ice wine "liquid gold," and I've got to say, they're not far off. Have you ever tried ice wine? What did you think of it?

Laura Werlin on Pairing Cheese and Wine

YumSugar — Tue, 24 Jun 2008 10:15:50 -0700

One of my favorite classes during the Food and Wine Classic in Aspen, was Laura Werlin's American Raw Milk Cheese seminar. Laura is one of America's foremost cheese experts and an awarding-winning author. Upon arrival, I was greeted with a plate of cheese and three wines (a white, red, and dessert). Laura walked us through each cheese and wine pairing while giving the rundown on what we were tasting. She also provided some interesting cheese tips. To see her tips for pairing wines and cheese and to learn more about cheese in general, read more.

When pairing wines with cheese, taste the wine first. The flavor of the cheese affects the wine's flavor more than the wine affects the cheese.

Cheese kills off the fruit flavors in wine and brings out the tannins making it harder to perfectly pair red wines with cheeses.
Candied walnuts are served with cheese and red wines because they help bridge the gap between the cheese and the tannins in red wine.
Blue cheese is especially difficult to pair with red wine. Instead match a good blue cheese with a dessert wine.
The crystals in aged cheeses are called tyrosine. They're the deposits left behind as protein breaks down.
When cheese is left out for a while the butter fat separates from the cheese causing the cheese to appear as if it were sweating.
Different types of cows make different kinds of cheese. Sometimes one can taste the different grasses in the cheeses as well.
Raw milk cheese is cheese made with unpasteurized milk. They are legal in the US, but only if they have been aged for 60 days or more. This includes imported cheese.

View 7 Photos ›

PartySugar's Top 10 Moments Found in Aspen

partysugar — Mon, 23 Jun 2008 15:00:57 -0700

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.

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.
Gerard Craft's chicken liver terrine at the Best New Chefs Dinner
This delicious bite was insanely balanced: rich, crunchy, sweet, and salty.
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!
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!
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.

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

Sunning with sparkling rosé outside the tents
I enjoyed the Spanish sparkling rosé so much I asked the girl to pour me an entire glass, so I could sip in the sun.
Watching Morimoto make sushi
During his demo, Iron Chef Masaharu Morimoto made a complex, multistep sushi roll. The roll was so geometric it looked more like a piece of art than food.
The after-pool party at the Sky Hotel
After Sunday's final grand tasting everyone whose anyone headed to the after party at the pool at the Sky hotel. I sipped cocktails made by the Modern Mixologist and got cozy with Hung Huynh's sous chef Kenny.
Puerto Rican pork and piña coladas
The Puerto Ricans made an insanely refreshing French piña colada that paired perfectly with their fresh-cut pork. Chambord was swirled into the classic colada giving it a chic presentation and sophisticated flavor.
Bobby Flay's uberentertaining demo
Learning how to make burgers from one of America's most loved chefs was something I will never forget.

View 22 Photos ›

YumSugar's Top 10 Things Found in Aspen

YumSugar — Mon, 23 Jun 2008 10:15:15 -0700

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.

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.
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."
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.
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.

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

The gorgeous weather and scenery
I had never been to Aspen before, and what you hear is true. It is absolutely gorgeous there.
The Puerto Rican pig party during the tasting
On the last day of the event, the Puerto Rico booth celebrated by bringing in an entire pig on a spit. They also brought their own traditional band, creating a dance party right in the center of the tent.
Laura Werlin's Raw Cheese class
I had the opportunity to take a class with cheese guru Laura Werlin. At 11 a.m. I already had eight amazing cheeses and three glasses of wine.
Talking to Wylie Dufresne about pork
At the David Chang party, Chef Dufresne was serving up roasted pork. I wanted to shake his hand, but it was dripping with pork fat.
The banter between Tom and Padma
Tom and Padma held a cooking demonstration where they each cooked dishes, and bickered like old pals. At one point Padma even referred to Tom as her TV husband.
Iron Chef Masaharu Morimoto walking around with a humongous fish slung over his shoulder.
The picture pretty much says it all.

View 16 Photos ›

How Many Sponsors Are in This Photo?

YumSugar — Sun, 22 Jun 2008 01:30:32 -0700

An event like the Food and Wine Classic in Aspen is no easy task to pull off. Not only does it take loads of time and energy, it also takes quite a few pennies. To help out, events like these are usually sponsored by several companies. In this case, KitchenAid is definitely the prominent sponsor. Yet they're not the only one. Can you find all the sponsors? Including KitchenAid, how many sponsors are shown in this David Chang cooking demonstration?

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 21 Jun 2008 09:30:30 -0700

We went to the Food and Wine Classic in Aspen! Don't miss a morsel of our coverage.
Explore the food at the Best New Chefs party, then go behind the bash.
Hungry for some food porn? Take a tour of the Aspen tasting tent.
Cooking with Tom and Padma taught us that celebrity chefs are just like us!
PartySugar put her chorizo to work in a crostini appetizer.
I made a zesty, zippy lemon poppyseed cake.
Mix up a pear sazerac for a surprising Summer cocktail.
Get even more cocktail ideas, plus dishes and decor, for a Summer solstice celebration.
Tell us: Would you eat bone marrow?
Catch up on what's happening in Hell's Kitchen.

A Closer Look at the Grand Tasting

partysugar — Fri, 20 Jun 2008 16:00:05 -0700

Words and pictures can hardly describe the grand tasting tent at the Food and Wine Classic in Aspen. When I first walked in, I was overwhelmed by the never-ending tables filled with wine, cocktails, and food. However, by the third tasting, I felt like a seasoned pro. To share the incredible experience, we've put together this exclusive video. Enjoy!