Whole Animals Aspen-Style

It may have begun with burgers, but the theme of this year’s Classic is definitely the whole animal. No party is complete without one—or four—roasting on a spit. José Andrés set the bar high yesterday at his party sponsored by the Wines of Spain: Two lambs were turning over coals by the Roaring Fork River (above), while José and his sous chefs used the sliced meat to make some of the best sandwiches I’ve ever tasted. Even the affable Ming Tsai was rendered speechless (below) watching the champion of all things Spanish assemble Dagwood-level works of art: whole baguettes sliced lengthwise, quickly charred on a grill, then slathered with a fresh, rich romesco sauce, juicy chunks of lamb and a healthy sprinkling of fleur de sel, followed by thin slivers of spicy piquillo peppers and crunchy whole Boston lettuce leaves. Forget Aspen—F&W’s offices need to move to Barcelona ahorita. Or as Jean-Claude Szurdak sagely suggested, as he and his compadre Jacques Pépin sampled a few, “José, you really need to open a restaurant."