Aspen Food & Wine Classic
In June, Heirloom Hospitality Group owners chef Katie Button, Félix Meana, Elizabeth Liddell Button and Ted Button attended the Aspen Food & Wine Classic, along with Cúrate and Nightbell chefs de cuisine Frank Muller and Chad Holmes and Nightbell pastry chef Carmen Vaquera. The annual event features presentations from world-renowned chefs and sommeliers, Food Network hosts, restaurant executives and more. They mingle with guests for four days in a breathtaking mountain setting.
It was quite the trip from Asheville to Aspen, with flight delays for everyone and last-minute itinerary changes. The team crossed time zones and arrived at the Gant Hotel, the site of the Wines from Spain party on Thursday night.
Chef Katie’s menu:
Esqueixada de Montaña – an Asheville version of this classic catalan dish, Sunburst Farms trout served raw with tomato, black olive, sweet onion, Sunburst trout roe, and lemon vinaigrette.
Costillas de Cerdo Iberico de Bellota en Salmorejo – acorn fed Iberico pork ribs by Fermin, sous vide for 24 hours and grilled with a sauce of pimenton, garlic, oregano, cumin, and honey.
Gin & Tonic Oysters – a tribute to José Andrés, Rappahannock River oysters, Hendrick’s gin, tonic water, and preserved lemon.
Esparragos Blancos con Mayonesa – white asparagus from Navarra (via España Brand Foods), lemon vinaigrette, tarragon, and a “light as air” mayonnaise.
We are grateful to all our food providers listed, as well as Philosophy Foods for the arbequina O-Med Extra Virgin Olive Oil and Losada Cornicabra olives.
After cooking and presenting wines at the party, our team headed to an after-party hosted by David Chang.
The next morning Channel 82, a local Aspen television station, interviewed Katie with Dana Cowin, editor-in-chief of Food & Wine.
Friday afternoon was the beginning of the Grand Tasting Pavilion. Katie was at the Best New Chefs portion, serving ensalada de mariscos to over 500 people.
Saturday night was chef Jacques Pépin’s 80th birthday party. After a gondola ride up the mountain, they enjoyed an incredible night.
Over the weekend Katie attended a presentation by All-Clad with information about their refurbished cookware.
The weekend at Aspen went by quickly, but our team will remember it forever.