Off to Aspen for a weekend of wine
It’s the weekend thousands of well-heeled wine and food lovers anticipate all year, the three-day Food & Wine Classic in Aspen. This year is the 28th annual and I’ll be among all the hundreds of wordsmiths and photographers covering this unique event that features who-knows-how-many wines from around the world and dozens of wine seminars, cooking demonstrations and special tastings of wines you probably won’t may never see again.
You’ll find daily updates, photos and videos on this blog, just as soon as I figure out downloading videos and photos.
Here’s a sample of what goes on each day: Thirty-three 45-minute seminars are scheduled on Friday and Saturday, beginning at 10 a.m. and going until 4:15 p.m. Eleven of the seminars run simultaneously, so the hardest part is deciding whether you want to learn about caviar from Jacques and Claudine Pepin, take a world tour of Riesling with Paul Grieco, discover Argentina’s best-kept wine secrets or learn about great grilled cheese with Laura Werlin. And that’s only part of the Thursday morning offering!
In addition, there are two two-hour Grand Tastings each day, under the huge white tents where winemakers show off their latest and greatest. Name a country and you’ll probably find something. Well, maybe not Dubai, although there likely will be some Dubai money floating around Aspen this weekend.
It really is a busy weekend, although I’ll miss all the private parties and probably again won’t see the inside of the veddy-exclusive Caribou Club, which is even more exclusive this week. Such is life.
There still is a lot to do, and I’ll share as much as possible.
After graduating No. 1 in her class at the Culinary Institute of America in Hyde Park, N.J., Liken worked at several establishments and eventually turned down a couple of enticing offers and opted to open her eponymous restaurant in Vail, where she builds on Colorado’s abundant resources.
“Colorado has an amazing selection of ingredients you can’t get at the local farmer’s market including bison, elk, wild porcini mushrooms grown on the local hillsides, or turnips and potatoes grown at 8,300 feet above sea level that are truly divine,” Liken said.