Food & Wine Classic in Aspen

Known for its snowy winters and world-class skiing destinations, Aspen, Colorado shows a sunny side each summer as the host of one of the most elite and exclusive events in the culinary industry: the Food & Wine Classic. At this three-day festival, celebrity chefs and enthusiastic guests mingle over selections of expertly prepared gourmet food and carefully paired wines. For the second year in a row, Certified Piedmontese® took its place among the distinguished exhibitors in a celebration of flavor and responsibly sourced, high-quality ingredients.

 

The first Classic in Aspen opened in 1983with only 300 guests. Now in its 32nd year, the festival was held from June 20th through the 22nd, and sold out its 5,000 tickets to visitors from around the world in record time. The show offered a variety of events, ranging from themed cooking competitions to a Celebrity Chef 5k, where guests ran alongside big names in food, including Bobby Flay, Sissy Biggers, and Tim Love. For those interested in learning from the experts, tickets were available to over 80 seminars hosted by more than 70 celebrity and ACF (American Culinary Federation) chefs, as well as renowned restaurateurs. The seminars explored a variety of topics, including the best drinks for brunch, the versatility of eggs, and where to start when pairing cheese with sparkling wine. Late night events included the Last Bite Dessert Party, which featured dessert cocktails and decadent dishes prepared by renowned pastry chef Johnny Iuzzini. The heart of the festival each year, however, is the Grand Tasting event, which spans the course of the show. This year, it took place in a pavilion in downtown Aspen, where exhibitors ran tasting booths that provided guests and restaurant trade members with bite-sized samples of fine cuisine.

 

At the Certified Piedmontese booth, which was active during all three days of the Grand Tasting event, ACF chefs worked alongside Certified Piedmontese staff to prepare several gourmet dishes. “Certified Piedmontese beef was a great fit for Aspen Food and Wine,” says Sales Manager Billy Swain. “Our booth displayed some of the most unique offerings at the show.” For the first event, the booth provided Piedmontese beef tartare made from ground tenderloin, chopped onions, and capers, topped with Madeira gelée and gherkin slices, and served in sugar cones. On the second day, guests sampled Certified Piedmontese tenderloin served on crostini with caramelized onions, sundried tomatoes, and arugula, and finished with a balsamic glaze. On the third and final day of the tasting event, the booth served an open-face slider with a mango and kale slaw and chipotle aioli. “Each recipe was developed and prepared by ACF chefs Joseph Albertelli and George Castaneda, who accompanied us to the event,” explains Sales Representative Tyler Papa, who distributed samples at the Certified Piedmontese booth. “They did a fantastic job assisting us at the show.”

 

The samples were well received, and customers were impressed with the company’s commitment to producing hormone- and antibiotic-free products. “The Classic in Aspen has a very refined set of consumers who are searching out the highest quality products in the industry,” explains Tyler. “I heard nothing but positive reviews about our beef, its preparation, and the Certified Piedmontese program itself all weekend,” he adds. Guests were surprised to learn that naturally tender Piedmontese beef is also leaner and healthier than traditional beef, and always handled humanely. “Everyone loved the depth of flavor of Certified Piedmontese beef, and when the nutritional benefits of the breed were explained, the general reaction was astonishment,” says Billy Swain. “Ours was one of the busiest booths at the show,” he adds. The product was also popular with chefs and restaurant owners, who were eager to discuss how they could integrate the program into their establishments. “We had several chefs from restaurants in the area visit our booth after preparing products at their own booths,” says Billy. “I heard comments like: ‘This is the best bite I’ve had all weekend. Where can I buy this product? I have to have it,’” adds Tyler.

 

Elite industry events like the Classic provide the perfect audience for Certified Piedmontese, which was a natural fit among the unique, high-quality products showcased there, and a favorite of consumers who are passionate about the origin of their food. The Certified Piedmontese program’s commitment to naturally raised cattle was reinforced throughout the event, as proceeds from the Classic benefitted several organizations that support responsible, sustainable land management. As Certified

Piedmontese continues to gain exposure within the industry, the unmatched quality of its beef shows the benefits of care at every step—a difference that speaks for itself.