This past weekend, F&W editors feasted on incredible dishes like crispy fried chicken, barbecued oysters, huge amounts of caviar and more. Here, 16 of the greatest things they tried.
At the Food & Wine Classic in Aspen, your next drink is never far away.
Here, five foods you probably never considered buttering, but definitely should.
Here, teeny, tiny foods that will make you feel like you’re Alice and you just ate an enchanted bite of cake.
Tonight, chef superstar José Andrés kicks off the F&W Classic in Aspen with a fantastic Spanish-style barbecue. If you aren’t attending, you can still throw your own party with these seven terrific grilled dishes.
© Antonis Achilleos / Coconut Chicken
Today, the 30th Food & Wine Classic in Aspen kicks off with a full day of appetizing events. The action-packed weekend includes a 5K charity run led by Bobby Flay, a late night dessert bash hosted by Gail Simmons and a 30th anniversary party with music by Elvis Costello. In between, attendees can break for comfort food like Marcus Samuelsson's fried chicken, which he will demo Friday afternoon. If you aren't at the Classic but are craving crispy fried chicken, we suggest Samuelsson's Coconut Chicken with Pickled Pepper Collards. Soaked in buttermilk, coconut milk and garlic, the chicken takes on terrific, rich flavor before being coated with panko bread crumbs and fried.
© John Kernick
Danny Meyer shares his strategy: Go for the smile.
“With a show of hands, who thinks the Riesling was the best overall for pairing with food?” Danny Meyer asked the audience at Sauce on the Side: Wine, Wieners & the Works. During his seminar at last year’s F&W Classic in Aspen, attendees tasted a range of wines with a hot dog and several toppings to find the ideal matches. My hand shot up, and I was sure that nearly every other hand in the room would shoot up, too. Was I wrong: The Riesling got about as many votes as the Syrah and Pinot Noir. Even the Sauvignon Blanc received hefty crowd support, and I thought it’d been god-awful with just about everything. And that was exactly Meyer’s point.
Photographs: Alison Harris (Hazan), Percy Ramirez for Oxfam (De Laurentiis), Brad Trent (Parker), Courtesy of Paul Grieco (Grieco), Perry Johnson (Lagasse, 1990), Courtesy of Steven Freeman (Lagasse, today), Rachel Cobb (Child), Courtesy of Tom Hopkins (Pépin)
When the Food & Wine classic in Aspen launched 30 years ago, 300 people showed up. Today, more than 5,000 come: celebrity chefs, wine pros, restaurateurs, citizen foodies and—perhaps the happiest, most excited group of all—F&W editors. Our job is to run around for three days introducing the speakers and panelists at cooking demos and wine tastings; eating and drinking our way through the Grand Tasting Tent (sort of a dream wine-and-food bazaar); catching up with friends like Jacques Pépin at parties, after-parties and after-after-parties; and getting a crash course on the latest culinary trends, news and personalities to watch. Here, a window into the Classic for anyone who’s ever wanted to go:
At the 30th Anniversary of the Food & Wine Classic in Aspen this June, the newly redesigned St. Regis Resort will debut a blockbuster concept we’re excited to announce called Chefs Club by Food & Wine, a restaurant that will serve seasonal dishes created by F&W Best New Chef alums. The super-talented line-up for the first menu includes George Mendes (2011) of Aldea in New York, Alex Seidel (2010) of Fruition in Denver, Sue Zemanick (2008) of Gautreau's in New Orleans and James Lewis (2011) of Bettola in Birmingham, Alabama. The beverage program will be curated by two of our own stars: Executive Wine Editor Ray Isle will select wine pairings for the dishes and Deputy Editor of Food & Wine Cocktails, Jim Meehan, will create signature drinks.
Even if you can’t hit up the huge festivities this summer, the project will make sure there’s a bit of F&W in Aspen all year round. In November, a new group of BNCs will take on the Fall/Winter menu.
Related: Best New Chefs 2012
© Ngoc Minh Ngo
Honey Mustard Chicken
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