Telluride Festival of the Arts

Started the weekend off with appetizers for 100 for the Celebrity Chef Dinner. Whipped up Halibut Cheeks with Chanterelles, Smoked Bacon and Olathe Sweet Corn Sauce. After a short nights sleep, started preparing for the cooking demo of Vanilla Bean Panna Cotta with Colorado Peaches and Ginger Syrup, click here for the recipe. A bit of mingling and enjoying the festivities, then back to Boulder.

For more information about the Telluride Festival of the Arts: http://www.telluridefest.com/

Steamboat Wine Festival

Another Road trip.
Heading to Steamboat for the 6th Annual Wine Festival with 3,000 attendees, 800 wines, spirits and beers and of course the food. I headed up Wednesday night to "catch" a 7am Fly Fishing Event. Caught some trout and then got cleaned up for a TV Demo. Cooked up some Pan Roasted Halibut with Fresh Summer Vegetables and Bacon, what a great time, they didn’t even mind my ‘chops’!

Nighttime meant a gorgeous ride on the Gondola up to Thunderhead for the Wine on Mountain Kickoff.

Friday was demo day. I headed to the Grand Tent to prepare Smooth Tomato Gazpacho with Watermelon-Mint Salsa, Poached Shrimp, and Croutons for the crowd. Had a great time getting to hang out with the guests after the demo.

On Saturday I headed to some Spanish and Italian wine seminars to brush up on my skills. That afternoon was the SteelChef Competition. Goose Sorrenson (Solera) and Tyler Wiard (Elway's) cooked against me and Matt Jansen (Radda and Mateo). We got our basket of secret ingredients and had 20 minutes. We made White Cornmeal Crusted Catfish with Louisiana Dirty Rice, Grilled Eggplant, and Peach Liquor Butter Sauce and Stella Marinated Pork Loin with Anaheim Chile-Potato Hash with Blackberry-Coconut Milk Sauce and Toasted Almonds.

For more information about the Steamboat Wine Festival: http://www.steamboatwinefestival.com/

Food & Wine Classic In Aspen

The Big Kahuna. A four hour drive from Boulder to one of the most prestigious food events known to man with TOP CHEF Contestant / fellow Big Red F Employee Melissa Harrison in tow.

After getting the layout of the land we headed to the Welcome Reception and dished up 800 tasting cups of Colorado Corn Soup with Huitlacoche and Shrimp (click for recipe here). Then off to ‘A Wines of Spain’ with Jose Andres. Ended the night at the Magnum Party. Friday started with the Plum TV interview. Headed to ‘A Taste of South Africa’with Marcus Samuelsson. Next, a gondola ride to the top of the Mountain for the Publishers Party. The night ended with ’A Taste of Asia’ hosted by Bombay Sapphire.

Saturday kicked off with radio and video interviews followed by a book signing. Who ever knew smiling was so exhausting! 'F & W Best New Chefs’ dinner followed by a Patron Party…what a day.

Sunday, the moment of truth. Classic Quickfire Challenge called ‘The Breakfast of Champions’ in honor of Father's Day. I competed against Stephanie Izard. We drew knives to pick our sous chefs. I got Jaques Pepin and she got Ming Tsai, we both got raw deals if you ask me..hah. We had 20 minutes to prepare from a mystery pantry and the Judges were Dana Cowin, Tom Colicchio, Gail Simmons and an audience guest who paid $15,000 to be on the tasting panel. First I made the cocktails, a Melon and; Pomegranate Martini and Jaques did Champagne and Strawberries. Next, Jaques did a lobster platter with butter sauce from the row. I made Mushroom and Cheese Tartlets and Smoked Trout Mousse with Fried Green Tomatoes. Dessert, with seconds on the clock, was a Captain Crunch Berry Surprise, lets leave it at that.

As the event wrapped up, I realized again just how lucky I am to be here among all of my hero chefs. I was fortunate enough to meet Jacques Pepin (and cook with him!!), Ming Tsai, Bobby Flay, Marcus Samulesson, Mario Batali, and on and on...... I will be back next year, without a doubt.

For more information about the FOOD & WINE classic in aspen: http://www.foodandwine.com/ext/classic/

New Orleans Wine & Food Festival

Back to the place of the Top Chef Grand Finale for the 18th Annual Food & Wine Experience in New Orleans. Wednesday started with a radio interview on WGNU, ‘Good Morning New Orleans’ followed by a TV appearance on WDSU, Channel 6. The day continued with prepping for the festival and finished with an amazing dinner at John Besh’s. Thursday was the Inaugural Chef Gala. Made Seared Dayboat Scallop and Braised Pork Belly with Fennel, Ginger and Citrus. Friday, prep, media, grand tasting, VIP Party, bed. On Saturday I prepped the Grand Tasting at the SUPERDOME and then hooked up with the old motley TOP CHEF crew, Jamie, Leah and Jeff for a Seafood Cookoff. I made Chilled Avocado Cucumber Soup with Poached Shrimp and Pickled Peppers (click here for recipe) which received the Silver Medal in the Fleur de Lis Culinary Award later that evening. Fun night. On Sunday it was time to say goodbye to the Big Easy.

For more information about the New Orleans Wine and Food Feastival: http://nowfe.com/