
Ask 30 participants about the Food & Wine Classic in Aspen, and you'll get 30 wildly varying, occasionally intersecting accounts of what it's like to be a part of this legendary 40-year-old food festival. And we do mean legendary. Since 1983, hundreds of the biggest names in the food, wine, and hospitality businesses have converged at this annual event to celebrate, network, commingle, educate, and serve the thousands of lucky attendees who find themselves in the rarefied Colorado air of Snowmass and Aspen Mountain for the culinary adventure of a lifetime. Do shenanigans ensue? Oh yes, they do-along with memories and relationships that last a lifetime. Here are stories (well, the PG-rated ones) only the insiders can tell.
THE EARLY YEARS
DEVIN PADGETT (Food & Wine Special Projects Producer): The Classic is part of my heartbeat. 1989 was my first. It was still in Snowmass that year. I had just gotten a job at The Little Nell and moved to Aspen. The Little Nell hosted the Food & Wine Classic team that spring. Back then, the team was three people-W. Peter Prestcott, Caryn Englander, and Lisette Cifaldi. They asked me if I could help them, and one thing led to another. That first year, I helped organize all the chefs and the logistics around the food. And that was my entry into working for Food & Wine. This year will be my 34th Classic. We grew with the wave of restaurant culture. Right as food media came online, as chefs became rock stars, as restaurants became the hottest properties. All that attention, we grew right along with it.
Diese Geschichte stammt aus der July 2023-Ausgabe von Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der July 2023-Ausgabe von Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden

GOING GREEN
ADOPT THESE WEEKNIGHT WAYS WITH LEAFY GREENS, FROM COLLARDS TO KALE AND EVERYTHING IN BETWEEN.

Home Fries
Crisp and golden on the outside and tender on the inside, these home fries are the perfect breakfast potato.

A Tale of Two Islands
Discover Ibiza's tranquil side, with beautiful beaches and a diverse culinary landscape beyond its bustling nightlife.

Cherry Pie
The lattice crust on this tart cherry pie isn't just for looks-it also functions as a venting system that allows steam to escape and fruit juices to reduce and thicken.

Teriyaki Salmon
Lacquered with a sweet soy sauce glaze, succulent salmon fillets are broiled atop a bed of tender green beans for a simple weeknight sheet-pan dinner. The high heat of the broiler allows the teriyaki sauce to thicken and caramelize, forming a glossy sheen as the fish cooks. While homemade teriyaki sauce is quick to make, we've also included an option for how to substitute our favorite store-bought sauce if you prefer (see Note).

Smoked Salmon Deviled Eggs
Celebrity chef Michael Mina brings his signature luxe flair to a classic dinner-party appetizer.

Pressed to Impress
Olio Piro uses modern milling tech to create a remarkably stable, healthy, and delicious extra-virgin olive oil.

On the Flip Side
The classic upside- down French pastry, tarte Tatin, gets taken for a savory spin in these two eye-catching dishes.

Uncommon Scents
The scented candles that restaurateurs reach for to impress their guests

Korean Soup for the Soul
Warming, flavorful Korean jjigae are comfort food at its finest.