
Anyone who's ever watched
Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate.

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.

A couple of weeks ago I helped conceptualize the decor for a new magazine's prelaunch party.
Drink Me, the magazine — which launches nationwide this August — will be a free publication distributed in bars and spirits stores. Since the magazine is new, the budget for the party decor was pretty minimal.

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).

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.