I just returned from a fantastic culinary adventure this past weekend, Aspen Food and Wine Classic 2009, which added to the excitement of it being Father’s Day!  I arrived on Thursday afternoon after a scenic and memorable motorcycle ride through the back roads of Colorado’s Rocky Mountains.  Little did I know that the weekend ahead would bring more than I could have imagined, new group friends in addition to the outrageous food and wine experience.  This yearly event brings together over 60 of the most influential food and wine experts that we have in our industry today.  The weekend is full of cooking demos, wine and spirit seminars, reserve wine tasting and restaurant trade seminars.

Part of the reason behind my journey was to get back in touch with some of my cooking roots, the days past in the kitchen at Tra Vigne in Napa Valley.  I am working on Italian recipes for a cook book that will be out later this year from Volpi Foods, and thought it no better way to sharpen my skills than surround myself with culinary genius happening at Aspen Food and Wine.  I already had a game plan set for getting my hands involved with some of the most exciting food and parties, cooking with a very good friend and chef of D19, Dena Marino.

Thursday night’s event would be a gathering for 250 clients and friends from the San Francisco Food and Wine offices.  Known as the ‘Magnum’ party, this kicks off the weekends events in a very BIG way.  I lost count on the number of magnums and larger bottles spread all through out the restaurant, patio and bar.  The food would follow suit with D19 creations such as Ahi Tuna Tartar on Sea Salt Chips w/ Avocado Salsa, Soft Shell Crab Sandwiches w/ Spicy Coleslaw, BBQ Pork Sliders and Kobe Beef ‘Philly Cheese Steak’ sliders and Volpi Pancetta wrapped Gulf Prawns just to name a few.

Friday was the day I was most excited about – back in the kitchen with Michael Chiarello from his newly opened BOTTEGA restaurant in Yountville, CA and Dena Marino of D19 organized a multi course food and Chiarello wine pairing that would gather almost 60 people for an evening of sheer bliss.  Passed appetizers consisted of Shrimp and Egg White Crostini, Caramelized Onion and Cambozola Arancini, Crispy Pork Belly with Colorado Peach Marmellata.

Italian ‘Burrata’, Heirloom Tomatoes and Balsamic ‘Caviar’ would be first to the tables.  This concept and execution of this dish has taken ‘fresh’ mozzarella and tomatoes to completely different level.  Primi course would be Halibut en Papilotte – with Fisherman’s Sauce, Kalamata Olive Tapenade and Lemon Braised Artichokes. The secondi course – Colorado Lamb Chops with a ragu of House-Made’ Gnocchi, Peas, Asparagus and Corn with ‘Hunters Sauce’.  Desert would be a fresh stone fruit and berry crostata with streusel and gorgonzola topping.

For all of the dedicated food and wine people out there, this is an event that must make it to your ‘Bucket-List’.  The setting, energy and passion for food and wine one feels goes beyond explanation.  I’m look forward to seeing a few new faces next year…….