We flew in to Denver on Thursday. Lacey and I had carried our prized dishes ziploc’ed and taped shut. Sauces, components, garnishes, aromatics wafting from the shipper as we picked our boxes from the luggage turnstile.
I’m feeling relieved that there are no blemishes or wet spots on the boxes, after running the gauntlet through TSA. It’s 90 degrees in Denver and we are only at the halfway point of the days travel.
Field Roast Grain Meat Co. travels to Aspen for the Food & Wine Classic.
The F&W Classic is held annually, it is a gathering of winemakers, distillers, and countless food artisans, all together in one place showing off, and schmoozing with celebrity chefs, and other food focused individuals. It also happens to take place in a sweet little mountain town you may have heard of… Aspen. Neither Lacey, nor myself had ever been to Aspen, nor had we ever driven the three and a half hours through glorious alpine meadows, and blooming wildflowers, to get there.
At the end of the day, we were there. Sitting atop Snowmass Village, in the only condo, or hotel, or B&B that wasn’t…. um… Aspen priced.
The next morning we woke up, ready to rub elbows, and unveil our creations.
We learned a few things over the next three days, the first of which, is that cooking in a tent, during the summer, can be very taxing. Also, when said cooking is done at altitude, it can be a real grind.
Here’s what we served:
Day 1: Smoked Apple Sage Sausage
Black Caviar Lentils
Curry Sauce & Vegan Yogurt Sauce
Day 2: Hand Formed Burger
Carraway Rye Slider Bun
Roasted and Pickled Fresh Kraut
Day 3: Italian Sausage
Parsnip Mashed Potato
Tomato Braised Greens
What an experience to be at such a premier food event, in such an amazing location, opening peoples eye’s to the endless possibilities of what you can do with plant based foods.
And Lacey got to meet Tom!