What We’re Cooking and Eating at the 2023 Classic in Aspen
The 2023 Food & Wine Classic in Aspen is upon us. A few of our top chefs are attending this year’s 40th Anniversary of this gathering, sharing their stories with the participants and teaching how to prepare several of their best-loved dishes. We’ve pinned these recipes for when we return home and will cook Carla Hall’s barbequed shrimp throughout the summer and serve with Stephanie’s Tequila-infused mockinggoat. Maneet Chauhan’s Stuffed Parathas are sure to be in our regular bread selection, as is Bobby Flay’s Squid Ink Fettuccine. Buddha Lo’s Salmon Wellington will star at any upcoming dinner events. Prepare with the help of the most talented chefs using these recipes.
Watermelon Limeade
This refreshing drink is the kind of drink we would like to drink all summer long. Carla Hall blends fresh watermelon to make the base of the glass. Be sure to choose a mature watermelon in the right season.
Stuffed Parathas
The buttery, flaky Indian flatbreads made by Maneet Chauhan are packed with peas and spiced carrots.
Squid ink Fettuccine featuring Shrimp, Squid, and Scallops
Bobby Flay uses Calabrian chiles to cook the tomato sauce for dinner parties in this delicious pasta dish.
Crispy Duck Breast served with Duck Dirty Rice and Peach Salad.
A crisp duck with savory dirt rice and sweet peach salad make Tiffany Derry’s dishes unforgettable contrasts in flavor and textures.
Succotash
Carla Hall’s simple succotash shows the sweetness of summer corn and tomatoes in season.
Tequila Mocking Goat
Chili, lime, and ginger make the tequila drink created by Stephanie Izard apart from the others.
Potato-Stuffed Kulcha
Maneet Chauhan’s delicious flatbreads broiled are filled with a mixture of mashed potatoes, spices, cheese grated, and cilantro. They are then cooked under the broiler to golden brown.
Salmon Wellington
Buddha Lo’s delicious dish is a perfect centerpiece for your next memorable dinner.
Barbecued Shrimp
Incorporating freshly grilled shrimp in this sweet-spicy barbecue sauce is our vision of a perfect summer dinner, thanks to Carla Hall.
Crispy Fish Tacos served on Achiote Corn Tortillas with Meyer Lemon Kohlrabi Slaw and Caperberry Remoulade.
The fish tacos of Brooke Williamson include battered cod and fried cod, served with tart remoulade and a slaw of kohlrabi that is crunchy with homemade tortillas made from achiote.
Pooris
Maneet Chauhan cooks this South Indian whole wheat bread in only a few minutes. Pair them with curries or to eat by themselves.
Tomato Salad with Coconut Dressing
Fresh herbs, peaches picked from the garden, and roasted and fresh tomatoes are a part of Gregory Gourdet’s salad. The dish is tossed with a sweet tart and spicy coconut dressing.
Ginger Lime, Meyer Lemon Mezcal Margarita with Lime Leaf Salt
Mezcal adds Brooke Williamson’s Margarita a smokey taste, and Makrut lime leaves, ginger, and Meyer lemons provide fresh, floral notes to every sip.
Pork Curry Tostadas
Roasting pork using spiced chiles, pickled, and coconut cream, and the stock makes a perfect curry for these tacos influenced by the cuisines of all over the globe.
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