

In 1879, the City of Aspen was founded. By 1890, there were 5,108 official residents. In 1930, the population hit its all-time low of 705. Now, in 2009, the estimated number is 5,813. What started as a small mining town was transformed into a premier skier's destination in the '40's, and its reputation has grown to where it is now one of THE places to ski and be seen. A long list of authors, actors and athletes as part time residents adds to Aspen's coolness rating.
For the last 27 years, on the third weekend of June, Aspen's coolness grows even further when some of the nation's hottest chefs converge on the once mining town for the Food & Wine Classic in Aspen. For three glorious days, Aspen becomes one of the classiest of refined wine and food gatherings. With two huge tasting tents to sample a plethora of fine wines from wineries from all over the world, and cooking demonstrations set up on stages in the St. Regis Hotel, plus the main cooking tent, there is plenty of fine food and wine to go around.
For the last 8 years, ChefShop.com has been a willing contributor of "specialty" foods and ingredients to be used, primarily, in the cooking demonstrations. It is quite an honor, and, to be quite honest, a really great thing to do. When the ingredients list comes in, it is fun to go down the list to see what the chefs are requesting this year - and to imagine what mouth-watering recipes they are planning. This year, we have received requests come from Andres, Batali, Ming, Pepin, Flay, Raichlen, and Giada. Nice list!
The timing of the event coincides with the July issue of Food & Wine Magazine's "Best New Chefs" - which arrives in June. At the event, each Best New Chef is flown to Aspen to prepare one thousand servings of a signature dish, to be served at a celebration on Saturday night highlighting the Chefs and their restaurants. Previous recipients of the Best New Chefs award include: Daniel Boulud, Nobu, Todd English, Nancy Silverton, Tom Colicchio, and Thomas Keller.
Over the last five years, I have photographed in the kitchens, shooting Chefs and volunteers alike, as they prep and make their amazing dishes for their moment in the culinary limelight. For a food fan like myself, it is an amazing chance to meet the Chefs, and see first-hand what happens behind the scenes in the kitchens at The Classic. With permission, I am showing you some "snaps" from last year's Classic in Aspen. Even without words or audio, the pictures help tell a wonderful story of camaraderie and friendship. Thrown together into the small kitchen at Aspen Meadows, last year's Best New Chefs worked long and hard to each produce their 1000-plus servings. |
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Get an annual subscription to Food and Wine Magazine
Place any order of $69 or more at ChefShop.com in the month of June and you'll automatically receive a one-year subscription (12 issues) of Food and Wine Magazine from American Express Publishing. One subscription per household. Read the fine print. |
Some of the products we are sending to Aspen this year...
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Special Offer
Buy in May or June and put your name in the hat to win big!
For each order (for any amount) you place during the month of June, 2009 your name will be put into the hat to win a super delicious, extravagantly luxurious, hoopee-doopee-whooping box of mouth watering ingredients for health, wealth and good being from ChefShop.com. (Total value to be determined — but worth a minimum of $250.)
No fillers or big packaging with lots of air here. Just wholesome, yummy (and I never use this word lightly!) for your tummy foods and ingredients. All of the products we sell here are the best of the very best - and we are pretty sure once you try 'em you'll be hooked on them for life! Read the fine print.
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See What You Missed In Previous Newsletters
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Plumped Ginger-Carmel Shrimp
From The Splendid Table's HOW TO EAT SUPPER, Kasper and Swift. Random House, 2008.
Meyer Lemon Dressing For Grilled Salmon This is a nice lemony dressing -- perfect for grilled wild salmon - even sockeye, which has a strong salmony flavor. This is a creamy style dressing - so stays put on the fish. Also great on grilled white fish, or grilled asparagus.
Grilled Peaches With Honey Creme Fraiche Perfect grilling party topper. One of our absolute favorite desserts during grilling season - which also happens to be peach season. Fast, easy and fresh-tasting. Light and tangy. Perfect. |
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