{"id":2445355,"date":"2019-06-15T00:00:00","date_gmt":"2019-06-15T06:00:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=307984"},"modified":"2019-06-15T00:00:00","modified_gmt":"2019-06-15T06:00:00","slug":"food-jj-johnson-makes-us-like-rice-again","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/food-jj-johnson-makes-us-like-rice-again\/","title":{"rendered":"Food &amp; Wine Classic notebook: Carla Hall brings out the soul; JJ Johnson makes us like rice again"},"content":{"rendered":"<div class=\"swift-gallery\" readability=\"6.6247422680412\">\n<ul id=\"imageGallery-307984-697\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01.jpg\" data-sub-html=\"Rose Anna Laudicina\/The Aspen Times | Anthony Giglio prior to his Friday seminar\" breakfast of champions: spanish class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>Anthony Giglio prior to his Friday seminar &#8220;Breakfast of Champions: Spanish Edition&#8221;<\/strong><br \/>Rose Anna Laudicina\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01.jpg\" alt=\"Anthony Giglio prior to his Friday seminar \" breakfast of champions: spanish><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-1.jpg\" data-sub-html=\"Allison Pattillo\/Special to The Aspen Times | Harlem chef JJ Johnson talked about rice and his new book\" between harlem and during his session friday at the class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>Harlem chef JJ Johnson talked about rice and his new book &#8220;Between Harlem and Heaven&#8221; during his session Friday at the Classic.<\/strong><br \/>Allison Pattillo\/Special to The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-1.jpg\" alt=\"Harlem chef JJ Johnson talked about rice and his new book \" between harlem and during his session friday at the><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-2.jpg\" data-sub-html=\"Sean Beckwith\/The Aspen Times | Carla Hall brings a member of the audience onstage to try one of her dishes during the Summer Soul Food seminar at St. Regis on Friday.\" class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>Carla Hall brings a member of the audience onstage to try one of her dishes during the Summer Soul Food seminar at St. Regis on Friday.<\/strong><br \/>Sean Beckwith\/The Aspen Times<\/p>\n<\/div>\n<div class=\"row no-gutters h-100\">\n<div class=\"col my-auto\"><img decoding=\"async\" src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061519-01-2.jpg\" alt=\"Carla Hall brings a member of the audience onstage to try one of her dishes during the Summer Soul Food seminar at St. Regis on Friday.\"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-carla-hall-brings-out-the-soul-jj-johnson-makes-us-like-rice-again\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-carla-hall-brings-out-the-soul-jj-johnson-makes-us-like-rice-again\/#\" class=\"hide-captions\">Hide Captions<\/a><\/p>\n<\/div>\n<p class=\"STND-STND BodyText\">The crew of The Aspen Times and our editor for our upcoming EAT Aspen magazine spread out around the Food &amp; Wine Classic venues and here\u2019s what they found out:<\/p>\n<p class=\"STND-STND BodyText Subhead\">Fever Tree presents: simple cocktails with real ingredients<\/p>\n<p class=\"STND-STND BodyText\">Walking into the St. Regis courtyard tent Friday for Fever Tree mixers, I expected a gin and tonic, perhaps a mule \u2014 however, they opted to showcase their diverse portfolio of Gingers. Spiced Orange Ginger Ale, Ginger Beer, Smoky Ginger Ale and their classic Ginger Ale were on hand with different liquors.<\/p>\n<p class=\"STND-STND BodyText\">Fever Tree\u2019s motto was 1-1-1: one great mixer, one spirit and one elevated garnish (think a cinnamon-dusted green apple slice) to create a simple, perfect cocktail. For two Brits who launched Fever Tree to make a better tonic, they sure know their ginger \u2014 combining three types to bring the flavor to the forefront: chocolaty ginger from India, green ginger from Ivory Coast and earthy ginger from Nigeria.<\/p>\n<p class=\"STND-STND BodyText\">My favorite offering combined the newly launched spiced orange ginger ale mixed with Lillet Blanc and topped with an orange slice; a crisp summer sipper.<\/p>\n<p class=\"STND-STND Letter Title\">\u2014Amy Laha, The Aspen Times<\/p>\n<p class=\"STND-STND BodyText\">Savoring summer with a plethora of pot liquors<\/p>\n<p class=\"STND-STND BodyText\">The ever-charismatic Carla Hall had the crowd cheering and silencing on command during her Summer Soul Food seminar at the St. Regis. Though the initial crowd control was due more to the thin walls at the venue, Hall kept the audience entertained with her mix of humor, candor and cooking.<\/p>\n<p class=\"STND-STND BodyText\">The basis of her summer soul food was pot liquor, a building base for salads and soups reduced from different combinations of veggies, meats and herbs. Once the magical mixtures were made, she whipped up dishes like bean salad, smoked trout pea salad and gazpacho as easily as she controlled the throngs from frenzied to focused.<\/p>\n<p class=\"STND-STND Letter Title\">\u2014Sean Beckwith, The Aspen Times<\/p>\n<p class=\"STND-STND BodyText\">Sorry, rice. Can we be friends again?<\/p>\n<p class=\"STND-STND BodyText\">I owe rice an apology. You probably do too.<\/p>\n<p class=\"STND-STND BodyText\">Turns out the parboiled, enriched rice that\u2019s standard fare in U.S. kitchens isn\u2019t what rice is supposed to taste like. Every culture around the world has a rice, with nuanced flavors and textures. And we\u2019re cooking it wrong. It\u2019s not supposed to be mushy on the bottom of the pot and undercooked on top.<\/p>\n<p class=\"STND-STND BodyText\">Who knew? J.J. Johnson wants us to buy good rice, like really good rice that\u2019s so fresh it needs to be refrigerated. To cook, steam it (rice cookers are fine), or simmer in a wide-bottomed pan and don\u2019t stir \u2014 that crunchy layer at the bottom of the pan is a delicacy not a mistake.<\/p>\n<p class=\"STND-STND BodyText\">Johnson, new to the Classic, has a new James Beard award-winning book \u201cBetween Harlem and Heaven.\u201d<\/p>\n<p class=\"STND-STND BodyText\">And you know it\u2019s good when Chef Ming Tsai stops by for a bite.<\/p>\n<p class=\"STND-STND Letter Title\">\u2014 Allison Pattillo, special to The Aspen Times<\/p>\n<p class=\"STND-STND BodyText Subhead\">Starting off with Spanish flair<\/p>\n<p class=\"STND-STND BodyText\">If you want to start your Food &amp; Wine Classic off right, attend \u201cBreakfast of Champions: Spanish Edition\u201d with Anthony Giglio. As a presenter, Giglio is hilarious and informative, striking a delicate balance to keep the crowd entertained and learning.<\/p>\n<p class=\"STND-STND BodyText\">The seminar started off on a good foot as, Giglio gave the crowd \u201cwhat they really wanted at 10 a.m.\u201d on opening day of the Food &amp; Wine Classic: \u201cA New York hangover cure\u201d in the form of a chorizo, Spanish cheese and egg breakfast sandwich. This tasty breakfast sandwich was accompanied by six healthy pours of Spanish drinks ranging from Cava (which I learned is not the same as Prosecco), a gin called Gin Raw Gastronomic Gin out of Barcelona that I now am convinced I need to add to my home bar and, very fittingly for a morning seminar, a mimosa.<\/p>\n<p class=\"STND-STND BodyText\">Two of the most important things I learned from Giglio is that if you see a waiter trying to open a bottle of something bubbly and they are pointing the bottle to you while balancing it against their thigh, they are doing it wrong \u2026 for a number of reasons that I don\u2019t have the space to delve into here, and that \u201cThe first sip of any wine never counts.\u201d That is a statement I can live by.<\/p>\n<p class=\"STND-STND Letter Title\">\u2014 Rose Laudicina, The Aspen Times<\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-carla-hall-brings-out-the-soul-jj-johnson-makes-us-like-rice-again\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Anthony Giglio prior to his Friday seminar &#8220;Breakfast of Champions: Spanish Edition&#8221;Rose Anna Laudicina\/The Aspen Times Harlem chef JJ Johnson talked about rice and his new book &#8220;Between Harlem and Heaven&#8221; during his session Friday at the Classic.Allison Pattillo\/Special to The Aspen Times Carla Hall brings a member of the audience onstage to try one [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49],"tags":[],"class_list":{"0":"post-2445355","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-06-19 17:46:01","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSPN The Valley&#039;s Quality Rock","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/kspn","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2445355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/comments?post=2445355"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2445355\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2445355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2445355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2445355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}