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Come Party With Me: Tree Trimming — Menu

partysugar — Tue, 02 Dec 2008 10:41:43 -0800

I've invited some friends over this Friday for a holiday cocktail party. Since everyone (including moi!) will be attending a jewelry sample sale before, the snacks must be prepared in advance. Crostini with lentil and green olive spread can be made the night before the party. My dad will bake the brie with mango chutney twenty minutes before we arrive, so it's warm and gooey the second we walk in the door. A smoked salmon platter with dill sour cream waits chilled in the fridge and mini beef slider patties cook quickly.

To look at these recipes, which would be awesome for any holiday event,

Come Party With Me: Fast Thanksgiving — Menu

partysugar — Tue, 18 Nov 2008 09:00:56 -0800

Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time. Put together a simple cheese plate with olives, nuts, figs, and charcuterie.

Cut cook time in half by serving a roasted turkey breast instead of a whole turkey. Keep the stuffing simple and the flavoring ingredients to a minimum. A gravy that doesn't require turkey drippings is another time saver. Combine the sweet potato side with the traditional mashed potatoes. Make a quick cranberry sauce with sugar, cranberries, and water. Serve one vegetable side in the form of a crunchy broccoli-cauliflower gratin. To look at these fast and easy recipes,

Fast & Easy Dinner: Turkey and Black-Bean Soup

partysugar — Tue, 18 Nov 2008 06:45:31 -0800

A delicious, filling soup need not simmer on the stove all day, this recipe comes together in less than a half an hour. Smoky bacon, juicy turkey, and fresh spinach combine to make a dish that is balanced and flavorful.

Cocoa and chili powders provide Mexican-style aromas. Leftover chicken is a great substitute for the turkey.

To look at the recipe — this soup would be a great meal the day after Thanksgiving —

Come Party With Me: Foodie Thanksgiving — Dessert

partysugar — Wed, 12 Nov 2008 15:00:57 -0800

A caramelized pumpkin trifle is the perfect finish to a foodie Thanksgiving. A seemingly simple dessert, a trifle is really quite complex. Before assembling you have to make the components. In this case, the flavors of classic pumpkin pie are layered to make an exciting new dish. Candied pumpkin, pumpkin bread, and cinnamon pudding come together to create the ultimate dessert. To look at the recipe that allows you to show off your trifle dish,

Come Party With Me: Foodie Thanksgiving — Menu

partysugar — Tue, 11 Nov 2008 09:00:44 -0800

With rich flavors, luxe ingredients, and complex cooking techniques, this delicious Thanksgiving menu is sure to wow your foodie friends. Start with brioche toasts topped with foie gras, date purée, and pomegranate seeds. Caviar with cream cheese on peppered crackers is another hors d'oeuvres option that comes together easily with elements from a gourmet grocery store. A slow-smoked turkey with cane syrup-coffee glaze is a showstopping centerpiece to the main event. Before being smoked, the bird is braised in a mixture of coffee, apple cider vinegar, and cane syrup, so make sure you have a pot large enough to hold a whole turkey.

A decadent stuffing with bacon, sage, and fresh-shucked oysters is a delightful accompaniment to the smoked bird. Sweet potatoes reach new heights when served in souffle form stuffed inside a phyllo dough. To get these recipes for the more advanced home cook,

Monday's Leftovers: Arroz con Pollo

YumSugar — Mon, 10 Nov 2008 06:45:57 -0800

The meal known as arroz con pollo is popular around the world. With tender chicken, tomato-tinged vegetables, and savory rice, it happens to be well-balanced and delectable,

While the name may sound sophisticated, all you really need are some leftover chicken breasts and thighs, combined with other staples that you likely have on hand. To learn how easy it is to make this Latin favorite,

Come Party With Me: Budget Thanksgiving — Menu

partysugar — Tue, 04 Nov 2008 10:15:06 -0800

An easy way to cut the budget of your Thanksgiving feast is to make the dinner a potluck. You supply the appetizers, turkey, and one side, then ask the guests to fill in the blanks. Not going overboard on side dishes is another great way to trim costs. When there are too many side options guests can feel overwhelmed and may end up over-eating. Do them a favor and don't offer more then four side dishes.

Keep in mind that even on a limited budget, you can still create a delicious and elegant meal. Have goat cheese stuffed mushrooms with breadcrumbs waiting for your guests to arrive. Purchase a frozen turkey instead of a fresh one. Most supermarkets have sales around Thanksgiving on frozen turkeys and you can find one for $10 or less. Season the turkey with everyday ingredients like red onions and oranges. Make simple mashed potatoes as a side.

To get these wallet friendly recipes,

The Amazing Rice: Chicken Rice Salad

partysugar — Thu, 30 Oct 2008 10:15:54 -0700

Rice isn't just for dinner; the staple grain also makes a delicious lunch salad. In this healthy recipe the rice is mixed with roasted chicken and nuts. A fresh cranberry vinaigrette brightens up the flavor of the dish. Although this salad takes time, it makes a huge batch. Put it together while you cook Sunday dinner and the entire family can eat it for lunch during the week. It's a versatile recipe that's easily adaptable to your needs. Don't like hazelnuts? Stir in almonds. The day after Thanksgiving it would be an excellent way to use leftover turkey and cranberry sauce. To look at the recipe,

Come Party With Me: Election Night — Menu

partysugar — Tue, 28 Oct 2008 09:00:42 -0700

Since the election night party starts around dinnertime, I plan on providing guests with some substantial snacking. However, the party is at Elixir, a bar with no kitchen, so all of the food has to be made in advance, and it must taste delicious served at room temperature.

To keep up with the patriotic theme, LibertySugar and I have come up with clever names for each of the dishes. Spicy buffalo chicken left-wings (or right! depending on your party) are cooled off with a scrumptious blue cheese dip. A campaign trail mix is crunchy and filling.

Lipstick pigs in a blanket are sure to be a crowd-pleasing favorite. Seven-layer dip with red, white, and blue tortilla chips rounds out the menu. To get the recipes to these festive election night eats,

Come Party With Me: Pumpkin Patch Picnic — Menu

partysugar — Tue, 14 Oct 2008 11:15:23 -0700

Every October I look forward to picking out pumpkins. There's a great ranch near my parents house that has a pumpkin patch along with a picnic area and hay rides, so I'm grabbing a group of friends and hosting a picnic at the pumpkin patch! Since we'll be heading out this weekend, I invited everyone by phone.

The menu will be a hearty Fall-themed lunch. I'll start by setting up an assortment of cheeses and fruit. The elements to an autumn greens salad will be packed in separate containers. The greens, apples, and radishes in one, the cheddar frico in another, and the vinaigrette in third.

The salad can be assembled at the picnic table. Thermoses filled with a fragrant ginger, butternut squash soup are perfect for enjoying at the pumpkin patch. For these scrumptious recipes,

Come Party With Me: Baby Shower — Dessert

partysugar — Wed, 08 Oct 2008 15:00:09 -0700

After a rich, savory brunch have the young mother open up her gifts. While guests shower the lady of honor with baby toys, set up a small Belgian waffle bar. Place the batter in a pretty pitcher and plug in several waffle irons. Stack plates and arrange toppings — chocolate sauce, whipped cream, fresh berries, maple syrup, etc. — buffet style near the waffle irons. Once all the presents have been opened, invite everyone to Belgian waffles. For a more diverse spread, purchase dainty pastries from your favorite bakery. To see the waffle recipe I'll be using for Denise's baby shower,

Fast & Easy Dinner: Penne With Butternut Squash

partysugar — Wed, 01 Oct 2008 06:45:17 -0700

Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.

Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious. If you are a vegetarian, simply omit the ham.

Look at this luxurious recipe when you

Come Party With Me: Hoedown — Menu

partysugar — Tue, 30 Sep 2008 11:15:18 -0700

At a barn shindig, serve a hearty meal with plenty of napkins to mop up the finger-licking good eats.

Start the meal off with a spicy appetizer in the form of shrimp with barbecue seasonings. Slow-cooked beef brisket is a savory, smoky, and scrumptious entree. It's also the perfect cut of meat to affordably feed a crowd.

Classic cowboy sides — barbecue "baked beans" and crisp apple coleslaw — round out the mouthwatering menu. To look at these recipes,

Smooth and Creamy Homemade Hummus

partysugar — Sat, 27 Sep 2008 08:00:57 -0700

Although I've made hummus with canned garbanzo beans a bunch of times, recently, I decided to experiment with a dried variety. The resulting hummus was delicious and incredibly rich with a perfect texture. Using the dried beans seemed to make it fuller and more luxurious than other any other hummus. You do, however, need to let the beans soak overnight, so don't wait until the last minute to make the puree. Served with crisp pita chips, this hummus was a scrumptious start to a Mediterranean meal. To look at the recipe,

The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and

Sunday BBQ: Chicken Sausages With Grilled Onion Chowchow

YumSugar — Sun, 14 Sep 2008 06:00:12 -0700

For a laid-back meal, try this rustic recipe for chicken sausages with grilled onion chowchow. Chowchow doesn't refer to the fluffy cute dog in this case, but rather a sweet-and-sour relish that's popular in Pennsylvania and many parts of the South.

The caraway seeds, turmeric, and mustard in the condiment are the perfect complement to the seasonings in the sausage. Should you have any relish left over, it will keep in your refrigerator for up to a week. To grill this casual dish,

Come Party With Me: Fashion Week Party — Drinks

YumSugar — Thu, 11 Sep 2008 12:15:19 -0700

For the bash I'm throwing in honor of New York Fashion Week, I'll be serving everyone rounds of this drink, the Manhattan. Not only is it a classic cocktail, but it's sleek, urban, and distinctly New York. The best thing about this bar classic? It's just as easy to make in a large batch as it is to prepare just one.

For those of my guests who aren't sipping spirits, I'll have sparkling cranberry juice on hand to pour, so they can look (and feel) just as glamorous as the rest. To stir up this fashionable drink,

Come Party With Me: My Birthday — Menu

partysugar — Tue, 26 Aug 2008 09:00:09 -0700

Although my birthday starts at 9 p.m. on a Saturday, I want to offer my friends snacks to nibble on throughout the night. Since the kitchen at 15 Romolo is still under construction, I'll make an assortment of easy appetizers that are best served at room temperature.

Marinated mushrooms and prosciutto-wrapped breadsticks are delicious starters. Chicken liver pate on crostini will suit the palates of my foodie friends and pair nicely with a goat cheese pesto torta. For these wonderful recipes,

Come Party With Me: Going Away Party — Menu

partysugar — Tue, 19 Aug 2008 09:00:02 -0700

When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.

Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.

The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes,

Perfect Summer Appetizer: Pancetta-Wrapped Peaches

partysugar — Sat, 16 Aug 2008 09:30:15 -0700

When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients — peaches, pancetta, basil, and balsamic vinegar — and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique,

Greek Salad Two Ways — Beginner and Expert

YumSugar — Fri, 15 Aug 2008 13:00:09 -0700

A Greek salad is a dish every home cook should master: In Summer the hearty dish is a meal of its own! While a Greek salad traditionally has certain key ingredients, such as tomato, feta cheese, olives, and onions, the term can be used liberally, and you can experiment by adding Mediterranean elements like cucumbers, spinach, shrimp, lamb, etc.

To get you started, I've found two recipes. The first is perfect for someone who has limited time or patience in the kitchen; it simply requires chopping and tossing. The second salad toys with texture, employing gelatin to whip the feta into an airy mousse. Get both recipes when you

Come Party With Me: Movie Club Meeting

partysugar — Tue, 12 Aug 2008 07:45:00 -0700

The foodie documentary King Corn will be shown at my movie club meeting, so the menu features a variety of vegetarian corn dishes. During the screening, let guests nibble on corn cakes and pizzettas with corn and zucchini.

After the movie is finished, invite everyone around the table for a light meal of cheddar corn chowder with an arugula fresh corn salad on the side. The soup can be kept warm during the movie, while the salad can be assembled in advance and dressed just before serving.

For these delicious recipes that highlight the sweet flavor of corn,

Must-Read: Food and Wine Cocktails 2008

partysugar — Mon, 11 Aug 2008 15:00:13 -0700

As bartenders raise the bar on the quality of cocktails, it's no wonder I've become interested in doing the same at home. At happy hour, I no longer want to make a simple rum and coke, instead I prefer to experiment with exciting combinations and fresh, seasonal ingredients.

Recently I purchased Food and Wine Cocktails 2008, an informative, paperback full of classic and modern recipes from the nation's hippest bars and restaurants. From wine spritzers to whiskey drinks to party punches to bar snacks, nothing is overlooked or forgotten. To see what I think of the book,

Come Party With Me: Olympics Viewing — Drinks

partysugar — Thu, 07 Aug 2008 12:15:54 -0700

When guests arrive at your Olympic viewing, surprise them at the door with a chilled shot of Canton Ginger Liqueur. The shot will loosen up shy friends and get the conversation flowing. Next offer guests a glass of strawberry-lychee punch. Muddled with fresh strawberries, China's most cherished fruit sweetens this delicious rum cocktail.

Also have beer, wine, and sparkling water on hand. To learn how to make this cool, refreshing strawberry-lychee concoction,

Fast & Easy Dinner: Antipasto Salad

partysugar — Wed, 06 Aug 2008 06:45:42 -0700

Packed with cheese, olives, and salumi, an antipasto platter is one of my favorite Italian appetizers. So imagine how excited I was when I discovered this recipe for an antipasto salad!!

Fresh balls of mozzarella mingle with salami, olives, and pepperoncini in this hearty, crunchy salad. Be sure to serve it with a chunk of ciabatta to sop up the vinegary dressing. A cold Italian white is also a lovely companion to this delicious dish.

For the recipe,

Easy Pickling: Farm-Stand Tomatoes

YumSugar — Tue, 05 Aug 2008 10:15:03 -0700

As a continuation of my (and America's) recent fascination with pickling, I decided to try a recipe in this month's Food and Wine magazine for quick pickled tomatoes. I love the fact that, like my double-dill cucumbers, this recipe only required a few hours before it was ready to eat. These pickled tomatoes have a smoky, slightly spicy flavor that comes from cumin, fresh ginger, and jalapeños. The high proportion of olive oil in the base imparts a mild flavor on the tomatoes (although you can play with the proportions for a more pickled taste), and the tomatoes last up to three days when refrigerated. To see the recipe with step-by-step photos,

Not Your Regular Nachos: Fish Taco-Bite Nachos

partysugar — Thu, 31 Jul 2008 10:15:41 -0700

Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos. The final result was a delicious, bite-sized fish taco. I topped baked wheat tortillas with gruyere cheese, a creamy guacamole, and fresh fish. The coleslaw and jewel-like, chopped tomatoes finished off the nachos. A squeeze of lime juice is the must-have garnish. To look at the recipes,

Come Party With Me: Waterpark Party — Menu

partysugar — Tue, 29 Jul 2008 09:00:34 -0700

When planning a picnic, select dishes that taste better the next day. Look for recipes that are served cold or at room temperature, and that need time for the flavors to mix. For an afternoon at Waterworld USA, offer guests a delicious roasted shrimp and orzo salad. Flavored with scallions and fresh parsley, this salad is light but filling. A pressed sandwich stuffed with Italian ingredients like pesto and mozzarella is rustic and scrumptious. For a decadent treat, give each guest a take-out container full of homemade potato chips. To look at these picnic-perfect recipes,

Fast & Easy Dinner: Vegetable Stir-Fry

partysugar — Thu, 24 Jul 2008 07:45:35 -0700

Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.

Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe,

Come Party With Me: Boy's Birthday — Dessert

partysugar — Wed, 23 Jul 2008 15:00:50 -0700

Although there a tons of different equally delicious desserts out there, for a child's birthday, let them eat cake. Ask the birthday honoree what type of cake they would like to celebrate their big day.

Kenny is a huge fan of Butterfinger candy bars, so this milk chocolate-peanut butter layer cake is perfect for him. It has a crunchy middle layer filled with almonds, peanuts, and rice krispies.

This scrumptiously rich cake is sure to impress any age, so get the recipe and

Come Party With Me: Housewarming Party — Menu

partysugar — Tue, 15 Jul 2008 07:45:07 -0700

A housewarming party is similar to an open house in that guests will stop by at random times. Instead of slaving over the stove, serve a simple menu of Spanish style tapas that are delicious warm, cold, or at room temperature. Start by putting together a large antipasto platter with your favorite cheese, crackers, marinated vegetables, and charcuterie. Supplement this with a few homemade nibbles. Warm rosemary olives, stuffed mushrooms, and eggplant mozzarella roll-ups are scrumptious and filling. To learn how to make these tasty appetizers,

Sunday BBQ: Grilled Chorizo with Salsa

YumSugar — Sun, 13 Jul 2008 06:00:02 -0700

These days, I don't have a lot of time on my hands, so I seek out recipes that are simple while still being gourmet. That's why I love this no-muss, no-fuss, Latin twist on the classic American hot dog. A grilled bun is topped with chorizo and finished with a salsa fresca. You can use either Spanish or Mexican chorizo, but if you like a smoky flavor, try the Spanish, which is made with smoked pork. To get grilling with the recipe,

Come Party With Me: Pool Party — Menu

partysugar — Tue, 08 Jul 2008 07:45:42 -0700

When planning a menu for a pool party, select a variety of cold and hot (preferably grilled) dishes. Serve small, light bites buffet-style all day, replenishing plates as they go empty.

Offer guests a cool treat the moment they arrive in the form of watermelon wedges with lime ice. Served with tortilla chips, shrimp and avocado ceviche make a nice alternative to classic guacamole.

Skewered hot dogs with toasted croissants and spicy, cold gazpacho round out the menu. For these delicious recipes please,

Come Party With Me: Black and White Luau — Drinks

partysugar — Thu, 03 Jul 2008 12:30:59 -0700

When hosting a large, blowout-style bash ask guests to bring alcohol. Delegate a certain type of liquor or simply let them bring their favorite bottle. Doing this ensures that you won't run out of drinks and anything leftover can stock your liquor cabinet!

However, do make a specialty cocktail and purchase beer. For Fab's black and white luau I'll be making a simple yet chic punch. Fab requested a "white" drink and this colorless ti punch is elegantly refreshing. To check out the cocktail recipe — it's garnished with white rock candy! —

Fast & Easy Dinner: Fresh Tuna Salad with Avocado

partysugar — Tue, 01 Jul 2008 06:45:49 -0700

Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients — capers, garlic, and black olives — are stirred into the mayonnaise based dressing.

Served in avocado halves, this salad is rewarding, sophisticated, and scrumptious. Look at the recipe when you

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

Monday's Leftovers: Italian Sausage Heroes

partysugar — Mon, 23 Jun 2008 06:45:27 -0700

Use leftover pizza toppings to make a traditional sausage hero. With its toasty bread, spicy sausages, and soft veggies this classic sandwich is perfect on a warm summer night.

For a vegetarian version, omit the sausages and add crumbly goat cheese. To make a meal, serve the sandwich with a cold beer and a green salad.

To check out the recipe,

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!

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Theirs vs Mine: Crostini with Creamy Ricotta and Chorizo

partysugar — Fri, 20 Jun 2008 08:00:37 -0700

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done,

Tasting the Tasting Tent

partysugar — Fri, 20 Jun 2008 05:30:21 -0700

At the three day Food and Wine Classic in Aspen there are five Grand Tastings: two on Friday, two on Saturday, and one on Sunday. During each session, the public is invited to enter the tasting tents and try a plethora of food and drink. At these power tastings I experienced some delicious bites. Here's a collection of my favorite foods from the tents.

A Peek at the Food and Wine Classic Cook-Off

partysugar — Thu, 19 Jun 2008 15:00:09 -0700

The most hyped part of the Food and Wine Classic is the culinary competition that takes place on the last day of the festivities. The Classic Cook-Off pits the reigning Top Chef winner — this year it was Hung — against master French chef Jacques Pepin and his BFF Jean-Claude. The chefs were given a whole salmon, a bunch of ingredients leftover from the previous day's demos, and 18 minutes to create a dish and a cocktail. While Hung created a delicious-looking salmon and a frothy coconut-milk cocktail, the Frenchmen wowed the crowd with their salmon appetizer, salmon entree, wasabi cocktail, and souffle dessert. To catch a glimpse of the competition, check out our exclusive video below!

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For more pictures of the cook-off challenge, including images from the second competition that featured Michael Symon and Tom Colicchio vs. Roy Yamaguchi; and a look at the celebrity chefs who were in the audience,

Come Party With Me: Summer Solstice — Drinks

partysugar — Thu, 19 Jun 2008 12:15:53 -0700

Besides icy-cold beer and white wine at all of my dinner parties, I like to offer guests one refreshingly potent cocktail. Serving guests a drink right after they've walked through the door gives them something to do, puts them at ease, and sets the party mood. For a solstice dinner, select a cocktail that is quintessentially Summer. Made with chunks of ripe watermelon, fresh lime juice, and white rum, this watermelon cooler is thirst-quenchingly perfect.
To check out the recipe,

Ming Tsai Dishes Up Cooking Tips

YumSugar — Thu, 19 Jun 2008 10:15:17 -0700

During the Food and Wine Classic in Aspen, I attended Ming Tsai's "East-West Vegetarian" demonstration. I had been a mild fan of Ming's before, but after seeing him live I was sold. He was hysterical — seriously he'd be successful as a stand-up comedian — as well as informative. He taught us the secret to perfect potstickers, and tricks on how to successfully cook garlic. To see what he had to say,

PartySugar Behind the Bash: Best New Chefs Dinner

partysugar — Thu, 19 Jun 2008 05:30:10 -0700

Saturday night at the Aspen Classic is all about celebrating Food and Wine magazine's best new chefs. For twenty years, the publication's selected and highlighted the cuisine of 10 outstanding chefs. Many of the chosen chefs — past Best New Chefs include Tom Colicchio, Daniel Boulud, and Thomas Keller — have grown into culinary superstars. But before they can make their mark on the food industry, this year's Best New Chefs had to make food for Saturday's party. To take a closer look at the details of the party, click the "Start" button.

In the Kitchen With Tom and Padma

partysugar — Wed, 18 Jun 2008 12:15:27 -0700

One memorable highlight of the Food and Wine Classic was the Top Chef demonstration. Instead of featuring the winners or cheftestants, fans watched Tom Colicchio and Padma Lakshmi cook together. He made an asparagus, mushroom butter fondue and she made flautas. The dynamic duo was incredibly entertaining as they flirted, fought, and got a little drunk. It was so wonderfully amusing that we took an exclusive video to share with you!

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After the demo, Tom and Padma answered audience members Top Chef questions. To find out the TC secrets they shared with the crowd,

Celebrity Chefs: They're Just Like Us!

partysugar — Wed, 18 Jun 2008 05:30:57 -0700

If there's one thing I learned at the Food and Wine Classic in Aspen, it's that celebrity chefs are really just ordinary people! Over the course of the long weekend, Yum and I had our fair share of celebrity chef sightings. Although we saw them during the seminars and book signings, it was fun to see the chefs hanging out in regular clothes, acting like regular people. To check out the chefs we saw at the Classic, click through the slideshow.

Bobby Flay's Burger Tips

partysugar — Tue, 17 Jun 2008 10:15:22 -0700

One of the seminars I attended while at the Food and Wine Classic in Aspen was Bobby Flay's "Grill It!" The Food Network star was incredibly entertaining, rowdy, and funny. His demo consisted of a surf-and-turf theme: first he made lobster and clams then he made three types of burgers. The master of the grill, Bobby is particular about creating the perfect burger.

To check out his seven tips to burger heaven,

Aspen: What Did We Learn Today?

YumSugar — Sat, 14 Jun 2008 10:35:11 -0700

PartySugar and I trekked half way across the country to attend the Food and Wine Classic in Aspen. We arrived in one piece and are having a blast sitting in the sessions and hanging out at the tastings (more on all of that later). While here we've learned a bunch of interesting things. To find out what we've discovered, take our quiz!

Aspen, Here We Come!

partysugar — Thu, 12 Jun 2008 14:00:25 -0700

This weekend the who's who of the food industry — including yours truly and YumSugar! — are headed to Aspen, CO, for Food and Wine magazine's annual Classic. Yum and I are super excited to check out the seminars, speakers, and of course, parties!

We plan to share as much of our experience — the chefs, the food, the wine — with you, so be sure to check back for our coverage of this fabulous event. And if you see us at the Classic, don't be shy and say hello!

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Fast & Easy Dinner: Tuna Tacos With Onions

partysugar — Wed, 11 Jun 2008 06:44:00 -0700

Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you