One of the cool things about the Food & Wine Classic in Aspen, beyond the countless wine and food seminars hosted by culinary personalities and the incredible Grand Tasting Tent (which is actually three tents), is the many tastings, receptions – oh, heck, let’s just call them parties – held at restaurants, clubs and hotels around Aspen. I was invited to about half a dozen of these. Included were invites to the Maker’s Mark Perfectly Unreasonable Bar Pop-up, One Night at the Mine: The Smuggler Social presented by Aspen One, and Barrels & Beats – Food & Wine Weekend Party at W Aspen. These definitely fall into the party category and didn’t particularly interest me.
The ones I prefer are those that include a bit more intimate setting, the opportunity to connect, and sometimes reconnect, with other journalists and wine industry friends and acquaintances, and dare I say are at least a little educational. One such was a happy hour hosted at the Limelight Hotel by Chateau Ste. Michelle, Washington’s pioneering winery. In addition to an acoustic music performance by Pierre Bouvier of Simple Plan and tastings of some current St. Michelle releases, I also appreciated the opportunity to taste library vintages of its Artist Series and Cold Creek Cabernet Sauvignons. A special treat was the opportunity to drink the original vintage (1999) of Eroica, the Washington Reisling that is a collaboration with Ernst Loosen of the famed German winery, Dr. Loosen. I have often said that Eroica is my favorite American Riesling and to be able to drink this 26 year old wine with the mineral and apricot character it has developed was a real treat.
Another special treat that it seems to me could only have happened at the Classic was the “Thai BBQ with American Express and Resy”. It featured dishes from Chef Chutatip “Nok” Suntaranon of the Philadelphia restaurant Kalaya (alongside Chefs Ohm Suansilphong and Kiki Supap of KRU). Chef Chutatip had just arrived in Aspen after flying direct from Chicago where Kalaya had just been awarded Outstanding Restaurant (that’s for the whole of the USA). The food served was fantastic and I noted that the wines offered – Far Niente Chardonnay, Merry Edwards Pinot Noir, and Mt. Eden Pinot Noir – were elevated offerings from what is usually available at such events.
An amazing way to conclude the Classic was a dinner at the St. Regis Hotel with Food Network regular, cookbook author, James Beard award nominee, restaurant owner, and filmmaker (phew!) Chef Tyler Florence. The evening featured dishes from his highly decorated Miller & Lux restaurants (San Francisco and Hawaii). Commencing with a grand reception featuring Petrossian Caviar, Moët & Chandon Brut Impérial, and handcrafted cocktails, guests then enjoyed a multi-course meal showcasing amazing steaks, seafood and an elevated supporting cast. Each course nicely paired with wines: Caesar Salad with Cloudy Bay Sauvignon Blanc, Bone Marrow Chawanmushi (blue fin tuna) with Chateau Minuty Rosé et Or, French Dover Sole Meunier and 45 Day Dry-Aged Tomahawk Ribeye with Joseph Phelps Napa Valley Cabernet Sauvignon, and Chocolate Mousse with Hennessy XO Cognac. And, of course, fine conversation with new friends at the table.
This year’s Classic was the 43rd time Food & Wine magazine brought the event to Aspen. I have been many times and this year’s event was as good as ever.
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Featured image credit: C2 Photography/FOOD & WINE