Foodies, chefs and locals checked out the Rocky Mountain town to savor the best in cuisine and libations at the 31st annual Food & Wine Classic. Here, a few of my favorites from the three-day expo.
1. Michael Voltaggio’s egg yolk, golden trout roe and smoked creme fraiche at Saturday’s Grand Tasting Event. A signature dish from his restaurant Ink in L.A.
2. Matthew Gaudet’s warm baby carrot salad with picked, raw and braised carrots, savory granola and fresh cheese at the Grand Tasting Event. A delicious combination of flavors and beautiful colors.
3. The Alaska Seafood Council‘s snow crab claws at the Grand Tasting event. Insanely good. You had to get in there quick before they ran out and switched to pasta salad!
4. Iberico ham from Spain in the Wines of Spain tent. Thinly-sliced and so tasty.
5. Salted caramel Patron popsicles from the King of Pops at the Grand Tasting event. I kept going back for more. Dangerous.
6. Dorie Greenspan’s Beurre & Sel chewy chunky blondies at Saturday’s Last Bite Dessert Bash at the Hotel Jerome. These stood out amongst a sea of sweet treats.
7. Michael Voltaggio’s branzino with cauliflower branches and fermented grape jus at Friday’s Lamborghini private dinner. Two dishes by the same chef, I know—but he deserves it.
8. Tofu summer rolls with Earth Balance‘s coconut and peanut spread at the Grand Tasting Event. As one of few “healthy” options here, I kept coming back for more.
9. Chocolate mousse cake pops from Elway’s at the Grand Tasting Event. Why this Colorado steakhouse was serving chocolate cake pops next to steak seasoning, I’ll never know. But they were worth every calorie.
10. Empire State South’s pepperoni-stuffed quash blossoms with tomato marmalade, cheese puffs and fennel at the Grand Cochon competition at the Hotel Jerome on Sunday. Chef Ryan Smith’s expertly-crafted blossoms (which are great no matter what you put in them) were brought to life by zesty pepperoni.
11. Chef Adam Sobel’s “The Return of Fat Elvis” smoked pork belly, peanut butter, milk chocolate, banana, passion fruit and caramel spring rolls at Grand Cochon. The RN74 chef set off his savory swine offerings with this delectably-decadent beignet.