Content about Bret Thorn

December 20, 2011
Senior food editor Bret Thorn tracks the latest chefs on the move
December 19, 2011
Senior food editor Bret Thorn's favorite Cool Plates of the year
December 12, 2011
Senior food editor Bret Thorn tracks the latest chefs on the move
December 7, 2011
Chicken still most popular between bread or in wraps
November 22, 2011
Senior food editor Bret Thorn tracks the latest chefs on the move
November 3, 2011
With colder temperatures approaching, a bevy of soups
November 2, 2011
Dunkin’ Donuts has rolled out a new line of holiday drinks and pastries
October 27, 2011
Balancing life as celebrities and restaurant chefs
October 26, 2011
"Top Chef" brothers dish about what they're working on now
September 5, 2011
The dining public’s desire for authenticity and robust flavors is driving the popularity of Latin American street food.
August 30, 2011
Senior food editor Bret Thorn tracks the latest chefs on the move
August 26, 2011
Chef Mauro Andrade's upscale bologna sandwich
August 15, 2011
The Oven Crisp Chicken sub is part of the chain's "Fresh Fit" line
August 15, 2011
Zucchini seeds create an unexpected dish
August 5, 2011
A pastry chef's take on the popular drink
August 1, 2011
Who has better cheesecake, Philadelphia or New York?
July 21, 2011
Panini sandwiches, seasonal items on tap
July 14, 2011
Senior food editor Bret Thorn tracks the latest chefs on the move
June 22, 2011

Food & Wine magazine’s longest standing festival, the Classic in Aspen, wrapped up its 29th year on Sunday as some 5,000 consumers, restaurant operators and sponsors finished their networking, eating and drinking and left the Colorado resort town, which normally has a population of 6,000.

A spokeswoman for the Classic said the number of attendees has remained the same for years, as it always sells out. But the Aspen Times reported that the classic sold out more rapidly than it had in any year since 2008.

June 21, 2011
Senior food writer Bret Thorn tracks the latest chefs on the move
June 20, 2011
Top chefs, experts at the Aspen Food & Wine discuss how to keep diners coming back
June 20, 2011
Diners pay to learn in chef Danny Trace's Houston, Texas, kitchen
June 20, 2011
Restaurateurs discuss how to create a positive kitchen culture at the Aspen Food & Wine Classic
June 17, 2011
How to get the most out of restaurant staff
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