Louisiana seafood takes center stage at Aspen International Food & Wine Classic
It was an international celebration of food and wine like no other, in the breathtaking backdrop of Aspen, Colorado.
Chef Andrew Zimmern even goes so far as to call the Aspen Food and Wine Classic, “The best food weekend of the year!”
“It’s really become sort of the showcase internationally for all the best food and wine,” according to Top Chef judge Gail Simmons.
“It`s crazy,” says Viet Pham, the Food & Wine Best New Chef of 2011. “Excitement, energy everywhere.”
There was no shortage of culinary star power during the four day classic, and no shortage of parties, after parties, exotic food and wine tastings, cooking demonstrations, cooking seminars, and celebrity cook-offs.
And of course if there’s a party – no matter where it is – Louisiana will try to find a way to be a part of it.
Since the BP oil spill the LA Seafood Industry has been out in full force promoting the safety of our incredible Louisiana Seafood. Over the weekend in Aspen, it didn’t hurt that they had several Louisiana culinary celebrities helping them get the word out.
“The Aspen Food and Wine Classic really is this incredible stage for all things Louisiana,” Chef John Besh told News with a Twist. “It pertains to seafood and tourism and just having the chance to proclaim to so many people just how vibrant Louisiana is right now.”
“People have been loving it,” Chef Brian Landry told us. “I’m up here representing the Gulf Oyster Council. We’ve had a great response.”
Chef Cory Bahr, Food Network’s “Chopped” champion of 2012 said, “We’ve had a booth at the grand tastings, we did trade dinners for the chefs, all kinds of events sharing our passion for Louisiana.”
“This is the grand stage,” said Top Chef All Stars winner Richard Blais. “I think a lot of people need to know how good Louisiana seafood is, and how much effort has been put in to make sure that that product is as amazing if not more amazing than it was before the accident.”
“The city is very well represented here,” Zimmern said. “I think the world loves what comes out of New Orleans. It’s food with a soul.