I fly into SFO again tonight after experiencing my first, and hopefully not not last, Food & Wine Classic in Aspen. With so many famous cooks all crammed into this beautiful, but very small town, the best way to describe this event would be to call a 'celebrity chef caress zoo. "
Moreover, I am very ubt all the chief participant s would mind being objectified in the petting zoo analogy. in fact, I'm hoping they start using the term, and I get credit for forging the! 
the leaders who come to Aspen for Food & classic Wine know the drill. of course, they are there to cook, play, and party with their gourmet colleagues, but they are there to be photographed with fans, posed questions, patted on the back, and repeatedly said, "you're my favorite chef!" 
food and wine were amazing, but what I will remember from this event are d especially interesting exchange s between the various participants. Ming Tsai and Jacque Pepin was a classic Smackdown, I just blogged about on my website on American Food About. 
There were winners Top Chef everywhere, and they certainly enjoyed chatting and joking among themselves as and rub elbows with the fans of worship as the show. The old guard - Jacque, Ming, Bobby, and Mario (you do not have family names you do?), All appeared in several places around the event with large crowds worshiping 
I have a bunch of articles lined up to appear on Ab out.com, so I'll be sure to post links here when they go up. Meanwhile, if you want to see hundreds of photos I shot while I just create a Google Picasa photo album. The photos you see here are some of my personal favorites. 
I have not had time yet to write captions or remove bad and / or redundant pho tos, but they can still be fun to take a peak at an overview of my experience Food & Wine Classic. 
I also shot a small amount of video with my Flip Cam low resolution. The video you see here is a short excerpt of a very entertaining demo by Iron Chef Michael Symon called "For the Love of pork." How was I going to miss that one? The sound is not great, but you should be able to hear the relay a funny story of how Tom Colicchio help with the intricacies of naming a dish. Enjoy and stay tuned for more. and yes, I'll be back in the kitchen soon!
