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Bret Thorn
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.
For many restaurateurs a highlight of the weekend is the American Express Trade Program, which also sold out of its approximately 500 passes early this year, a trade program spokeswoman said.
Both consumers and operators pay $1,185 to attend the classic.
More Aspen Food & Wine Classic coverage from NRN:
• Chefs discuss new food ventures
• Diners trade table for kitchen
• Cultivating loyalty, one customer at a time
• Restaurateurs on kitchen culture and delivering value
• Top chefs on the importance of happy, skilled staff
For more on-the-scene observations from senior food editor Bret Thorn, check out his blog Food Writer’s Diary
Another highlight of the event is the Best New Chefs Dinner, for which the young talents that the magazine’s editors selected earlier this year cook their hearts out for attendees.
That was literally true for chef Ricardo Zarate of Mo-Chica in Los Angeles, who served up grilled, skewered beef heart.
Bowman Brown and Viet Pham of Forage in Salt Lake City highlighted the flavors of their home state by garnishing their rabbit terrine with Douglas fir crème fraîche.
Food & Wine introduced a People’s Choice award for best new chef this year, which was presented to Jamie Bissonnette of Coppa in Boston, who served guests malted Thai coffee soft-serve cones with crunchy, salty peanuts.
Attendees at the dinner also voted for their favorite dish. The winner was former Top Chef contestant Stephanie Izard of Girl & the Goat in Chicago, who dished up goat sausage and rock shrimp in a goat-brandy broth.
Contact Bret Thorn: [email protected].
Follow him on Twitter: @foodwriterdiary
