Avery IPA out of Boulder will get a moment in the spotlight when Andy Chabot and Roy Milner, of Blackberry Farm and Blackberry Farm Brewery, respectively, give the Food & Wine Classic’s first-ever seminar on craft brewing. The panel about making the perfect beer will feature five additional beers, including Blackberry Farm’s own classic saison.
Brunch is the star of Sunday’s show. The country’s top 10 restaurants each dole out a signature dish during the Farewell Feast at the Hotel Jerome, making it the tastiest tour de palate—possibly ever. June 17, 11am-1pm, tickets $150
Carnivores will delight in the 3,000-plus pounds of meat cooked by some 40 chefs during Heritage Fire. It’s become a staple to the Food & Wine weekend, where alfresco Snowmass grilling is an antidote to Aspen’s overconsumption of caviar. June 16, 4-7pm, tickets $130-$200
Dine with cult winery Harlan Estate, one of the country’s top-rated and most-sought-after labels. The five-course dinner at Element 47 is paired with a progression of Harlan’s vintages, from its first in 1991 to today. June 16, 7pm, tickets $1,450
Easy entertaining is what Stephanie Izard, the first female to win best new chef, is all about these days (and what she’ll address during her seminar). “Keep things informal and open-house style, so that people can eat, hang out and eat some more. Make cooking as easy as possible so you can enjoy yourself! Serve dishes that taste delicious at any temperature, like the smoked salmon toast or razzle home fries from my new book, Gather & Graze,” she says.
Familial bonds run strong when Jacques Pépin and daughter Claudine share Lessons From a Grandfather, during which they’ll talk about his influence on her cooking for her own daughter, Shorey. Sixteen-time James Beard Award-winner Pépin’s culinary wizardry has rubbed off on Shorey, and the two published their own cookbook in 2017, A Grandfather’s Lessons ($30, Rux Martin/Houghton Mifflin Harcourt).
Gazillionaires. That’s the new measure of financial fortune according to Mark Oldman, who hosts a seminar each year about wines for the wealthy. He started the tongue-in-cheek presentation several years ago with IPO Wines for Millionaires, and the title has risen several tax brackets since.
Hunter Lewis took over as editor-in-chief of Food & Wine last June, when the magazine announced it was moving its headquarters from New York City to Birmingham, Ala. His inclusive and more diverse approach is seen throughout the festival’s updated program (and magazine pages).
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