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2010 Food & Wine Classic at Aspen Best New Chef's Dinner | ||
 Almost every year I am lucky enough to attend the Food & Wine Classic in Aspen where some of America's finest chefs come and demonstrate their amazing cooking skills and entertain an enthusiastic audience. It is a wonderful way to see and meet the up-and-coming Chefs in person, in addition to well known Chefs like Tom Colicchio, Jacques & Claudine Pepin, and Thomas Keller. One of the big events is the Food & Wines Ten Best New Chef's Dinner on Saturday night, where you get to meet and taste. 
In this week's newsletter, we are sharing three great chef recipes that were demonstrated on the Kitchen Aid Stage. What's really great is that KitchenAid has been actively raising money for Susan G. Komen for the Cure of breast cancer. To date, KitchenAid has raised over 7 million dollars. Personally, I don't think that it's just about selling their stuff. When the Director of Brand Marketing gets up on stage to be the auctioneer, you can truly see that he cares about this foundation and their work. It's not just about getting another Chef-signed KitchenAid mixer into someone's hands. Tom Colicchio 
I first met Tom Colicchio about nine years ago in Aspen. We sat on the couch in the lobby of the Hotel Jerome and talked about lots of different things. What I remember most about Tom and that first meeting was what a nice person he is. He is always comfortable, always friendly - a real person. Even today, even after he has become a "chef superstar" and won the James Beard Award for 2010, he has not changed. And, he is amazing on stage. Tom appeared with Gail Simmons, fellow Judge on Bravo's Top Chef series (now in its sixth season) and Food & Wine Magazines special project person. Last Saturday while in New York, I stopped by Tom's new restaurant Colicchio & Sons for a drink. Some of the fans are shown above... Our Green Lentils were used in Tom's lentil dish... Jacques & Claudine Pépin 
Jacques Pépin and his daughter, Claudine, are a wonderful duo on stage, where they banter back and forth about how to cook this and that. It is always a great performance worth attending. Jacques' plating skills are always magical and everything produced on stage is delicious! Both are wonderful and friendly.... Jacques' Scrambled Eggs in Eggshells with Caviar. Thomas Keller 
I met Thomas Keller for the first time this year. His expertise and propensity for precision was evident as he prepped on stage before his "show". His presentation was flawless as he showed the audience how to make a few simple things. All of his books are amazing and worth owning. They read like tutorial novels, a fun read indeed! Thomas Keller's Cured Lemons. Past Events You can see videos of past Aspen events on the Food & Wine site. And soon this year's photos will be available as well! |
| Time to Order Your Bing Cherries... |
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It has been a cool-ish spring here in Washington State, so cherry harvest is still a week behind. Bing Cherries are currently expected to ship on Monday, July 12th. However, they are expecting a burst of very hot weather this week, so you never know. Hot weather will make everything speed up, so you might want to reserve some Lapin Cherries too.
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| Heads up... |
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Accomplished cookbook author and owner of On Rue Tatin Cooking School in France, Susan Herrmann Loomis, is coming to Seattle. We have invited Susan to come celebrate the launch of her new book, Nuts in the Kitchen, with us.
Come meet Susan, try some of her recipes from her new book (plus a few from her other wonderful cookbooks: Farmhouse Cookbook, Italian Farmhouse Cookbook, French Farmhouse Cookbook, among others), and enjoy Susan's company. * Saturday, July 31st at the ChefShop.com store: 6:00pm to 9:00pm * Susan will talk a bit, sign some books, and mingle with everyone in the store. Bring your books – old and new. (There will also be books available for purchase during the event.) To read about the Susan Herrmann Loomis book signing event and reserve your spot now, click here. Space is limited. |
| Keeping it Simple at the Family BBQ |
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 The key to a stress-free 4th of July BBQ is to keep it simple. Most dishes should be prepared in advance, or not really prepared at all. Then, add in a few last-minute grilled items, and voila!
Here are a few surefire favorites that we had this past Sunday...  It's true. I am officially addicted to Summer Farro Salad. I know I keep talking about it, but it truly is the perfect summer fare. It is so easy to make, always delicious, and full of wonderful, whole-grain roughage and fresh veggies. Plus, everyone was asking me, "Did you make that salad? It is so good, what is it?" Love it!
 But the farro salad was only one of the many hits on Sunday. We also had Grilled Fresh Yakutat Sockeye Salmon (which is running right now!) Quick to prepare: A little olive oil, sea salt and freshly ground pepper before grilling. Grilled skin down until done (one side only – no flipping) – just a few minutes, and then topped with a drizzle of Etruria Gourmet Sorrento Lemon Olive Oil. There was some concern that not everyone would eat salmon – even here in the Pacific Northwest. The key to good salmon is freshness: If the salmon smells "fishy", it's not fresh. Of course, everyone LOVED it.
 Next up: Grilled Maui Ribs. The ribs are already marinated – so, easy as pie. Just pop them on the grill – a few minutes on each side – and then eat them hot.
Don't forget a big green salad with home-made Balsamic Vinaigrette, and fresh fruit. This year we served Rainier Cherries. Normally it would be Bing Cherries on July 4th, but since cherries are a week late this year, we served Rainier Cherries instead – and they were a HUGE hit. Cherries are always a kid-pleaser, just wash and serve - and never a bad one in the bunch! |
See What You Missed In Previous Newsletters
DRIZZLE TO YOUR HEART'S CONTENT MORE NUTS IN THE KITCHEN SOME LIKE IT HOT, HOT, HOT! |
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