Behind the Scenes at The Food & Wine Classic in Aspen - 30th Anniversary
"Aspen Classic in Pictures - chefshop.com/enews
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In this issue:
Salt of the Sea
do you know these chefs?
italian olive oil
batali, symon, chiarello
making ice cream for
skate with smoked chile butter. What is so great is these chefs care so much about the food they make even when it is only a demo and no one is going to eat it. Great on stage, they really engage the audience. If you ever get the chance, it is worth it to go!
Canary Island Rock Boiled Potatoes
They look like uncooked fingerling potatoes covered in flour. Actually, what they are, are savory candies disguised as potatoes. Simply cooked in "sea" water, these fingerlings transform into a treat. The salt is smooth like a powder, and when you bite in it blends magically with the potato. Boil the potatoes in
water until done, pour off the water leaving a 1/4 inch, and shake the pan as the water evaporates. Cover with a towel and let them dry. Simple, elegant, special, and man are they good! This recipe alone made me want to go out and buy a Chiarello cookbook!
Chef Bridget Charters
"speed rack" for his upcoming demo. Going over all the products and what needs to be prepped for the stage.
Lustau Pedro Ximenez sherry vinegar for a mint and favo mojo recipe.
Michael's speed rack ready at the stage.
Other ingredients that were requested by the chefs, are here in pictures. It's a fun experience being in the "back-of-the-house", documenting with my camera Mauny Kaseburg's culinary team. No specific brands are asked for by the chefs and in many cases they have not seen our offerings before.
Harissa was requested by
and the culinary crew. Imagine a bunch of Chefs who all cook your dinner in a condo after a long day! That's how well I eat while in Aspen and why I send my favorites to the event!
Pimenton, both sweet and smoked, were used by various chefs including,
were all requested as well.
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Fabulous mixer Elderflower Syrup Refreshing! Click here
One of the finest oils to come to us in the last 12 months. We have decided to keep the introductory price so that you will try it because we are sure that you will convert just like us!
The Aqallal family has been producing olive oil in the foothills of the Atlas Mountains in Morocco since 1887, winning more awards and press mentions than any other producer in the region along the way, including Travel + Leisure, Saveur, London's Great Taste Gold, Los Angeles Olive Oil Competition Gold Medal. All the olive work is done on the estate, from cultivation and harvest to bottling and packaging. The olive oil has a very low acidity level of between 0.1 and 0.2 percent.
Next Available Cooking Classes are mid-August! Book now!
Cooking Class with Chef Lesa -Pasta Italian Style - Classic Sauces
Who doesn't love pasta? The perfect fare for those nights when you just don't have time to cook an extensive meal, or when you just want to feed your kids their favorite staple. Come join us as we explore a few classic, simple recipes from different regions in Italy.
This Weeks Recipes
Amlou - Moroccan Almond & Argan Oil Dip Recipe
Orange & Honey Glazed Sticky Buns Recipe
Pappardelle with Peas & Wild Mushroom Recipe
Asparagus with Blood Oranges Recipe
Peach & Leatherwood Honey Ice Cream
See what you missed in previous Newsletters
Lavender Miel, Apiaries of Burgundy
Amazing Ortiz, Glorious Fennel Pollen
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