{"id":2445381,"date":"2019-06-15T21:52:00","date_gmt":"2019-06-16T03:52:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-food-nature-two-ways-to-like-your-life\/"},"modified":"2019-06-15T21:52:00","modified_gmt":"2019-06-16T03:52:00","slug":"food-wine-classic-notebook-food-nature-two-ways-to-like-your-life","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/food-wine-classic-notebook-food-nature-two-ways-to-like-your-life\/","title":{"rendered":"Food &amp; Wine Classic notebook: \u2018Food, nature two ways to like your life\u2019"},"content":{"rendered":"<div class=\"swift-gallery\" readability=\"6.592841163311\">\n<ul id=\"imageGallery-308014-632\" class=\"gallery list-unstyled\">\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619.jpg\" data-sub-html=\"David Krause \/ The Aspen Times | Chris Goodwin of Kansas City has a few of his Ruth Reichl books signed by the author Saturday morning while his wife, Dana, captures the moment. Reichl did a sitdown conversation with Food &amp; Wine magazine editor Hunter Lewis.\" class=\"h-100\" readability=\"0\">\n<div class=\"caption\" readability=\"11\">\n<p><strong>Chris Goodwin of Kansas City has a few of his Ruth Reichl books signed by the author Saturday morning while his wife, Dana, captures the moment. Reichl did a sitdown conversation with Food &amp; Wine magazine editor Hunter Lewis.<\/strong><br \/>David Krause \/ 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-061619.jpg\" alt=\"Chris Goodwin of Kansas City has a few of his Ruth Reichl books signed by the author Saturday morning while his wife, Dana, captures the moment. Reichl did a sitdown conversation with Food &amp; Wine magazine editor Hunter Lewis.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-1-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-1.jpg\" data-sub-html=\"Amy Laha\/The Aspen Times |\" class=\"h-100\">\n<div class=\"caption\">\n<p>Amy Laha\/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-061619-1.jpg\" alt><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-2-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-2.jpg\" data-sub-html=\"Jeremy Wallace\/The Aspen Times | Chef Marcus Samuelsson and his sous chefs present during the Food &amp; Wine Classic in the St. Regis Saturday.\" class=\"h-100\" readability=\"-1.5\">\n<div class=\"caption\" readability=\"8\">\n<p><strong>Chef Marcus Samuelsson and his sous chefs present during the Food &amp; Wine Classic in the St. Regis Saturday.<\/strong><br \/>Jeremy Wallace\/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-061619-2.jpg\" alt=\"Chef Marcus Samuelsson and his sous chefs present during the Food &amp; Wine Classic in the St. Regis Saturday.\"><\/div>\n<\/div>\n<\/li>\n<li data-thumb=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-3-150x150.jpg\" data-src=\"https:\/\/cdn.aspentimes.com\/wp-content\/uploads\/sites\/5\/2019\/06\/FWnotebook-atd-061619-3.jpg\" data-sub-html=\"|\" class=\"h-100\">\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-061619-3.jpg\" alt><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p class=\"caption-toggle\"><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-food-nature-two-ways-to-like-your-life\/#\" class=\"show-captions\">Show Captions<\/a><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-food-nature-two-ways-to-like-your-life\/#\" 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 Saturday and here\u2019s what they found out:<\/p>\n<p class=\"STND-STND BodyText Subhead\">Reichl: Food, nature two ways to like your life<\/p>\n<p class=\"STND-STND BodyText\">Ruth Reichl has been writing about food and restaurants for decades for myriad publications, but she never made a stop at the Classic because she didn\u2019t work for the magazine that hosts the event.<\/p>\n<p class=\"STND-STND BodyText\">But now that she\u2019s not working for a competitor, she and Food &amp; Wine magazine Editor Hunter Lewis sat down Saturday morning to talk about the changing landscape of food journalism and writing.<\/p>\n<p class=\"STND-STND BodyText\">Reichl read a few passages from her most recent book \u201cSave Me the Plums: My Gourmet Memoir.\u201d She looked at the role of the kitchen in the home, including the mountaintop glass house she\u2019s built in the Hudson Valley.<\/p>\n<p class=\"STND-STND BodyText\">Her kitchen is the center of the house, but it is small by most standards, and that\u2019s how she wanted it.<\/p>\n<p class=\"STND-STND BodyText\">\u201cMy feeling about why it\u2019s important to have a beautiful kitchen, first of all, I think you just cook better in a space where you\u2019re happy,\u201d Reichl said. \u201cBut I also think, and my whole philosophy about food is, there are a million reasons to be miserable every day. There are terrible things happening in the world, and we know about them almost instantly.<\/p>\n<p class=\"STND-STND BodyText\">\u201cI think it behooves us as human beings to find reasons to be grateful to be alive and reasons to be happy. And I think food is one of those things. Food and nature are two of the easiest ways to like your life.\u201d<\/p>\n<p class=\"STND-STND BodyText\">\u2014David Krause, The Aspen Times<\/p>\n<p class=\"STND-STND BodyText Subhead\">Learning a few lessons during Boulangerie Brunch<\/p>\n<p class=\"STND-STND BodyText\">Early, day two, the St. Regis courtyard is filled with imbibers ready for the Boulangerie Brunch presented by Nina Compton, Ludo Lefebvre and our ex-local Master Sommelier Carlton McCoy.<\/p>\n<p class=\"STND-STND BodyText\">Apparently, the French see brunch a little different than our Sunday tradition of French toast, eggs benedict and mimosas. We were served chilled coconut cantaloupe soup, coq au vin and an excellent Tahitian vanilla rice pudding \u2014 all paired with wines also hailing from France ranging from white to burgundy to champagne.<\/p>\n<p class=\"STND-STND BodyText\">After laughing, eating and sipping for 45 minutes, I learned four key things: 1) Use cocoa powder in all your French stews, 2) make cuts in your bay leaves to release the flavor before use, 3) drink champagne with some sugar content to avoid acid reflux and, most importantly, 4) I love Riesling!<\/p>\n<p class=\"STND-STND BodyText\">\u2014 Amy Laha, The Aspen Times<\/p>\n<p class=\"STND-STND BodyText Subhead\">Dig It: Marcus\u2019 Home Party<\/p>\n<p class=\"STND-STND BodyText\">Marcus Samuelsson nailed it \u2014 for me and many others in a nearly standing-room only ballroom at the St. Regis Aspen on Saturday afternoon.<\/p>\n<p class=\"STND-STND BodyText\">\u201cYou in a bad mood? I\u2019ll fix it,\u201d he declared.<\/p>\n<p class=\"STND-STND BodyText\">And that he did.<\/p>\n<p class=\"STND-STND BodyText\">With rocking music, some New Zealand tribal chants, a team of true culinary pros backing him up and some great audience interaction, Samuelsson cooked up his own version of a home party, closing with some sage words about scallops: \u201cSeafood is mood candy.\u201d<\/p>\n<p class=\"STND-STND BodyText\">\u2014 Rose Laudicina, The Aspen Times<\/p>\n<p class=\"STND-STND BodyText Subhead\">Patron Tequila Presents Drinks at Home, Perfected by Patron<\/p>\n<p class=\"STND-STND BodyText\">When I was waiting in line and everyone around me said they book this event every year because it\u2019s so much fun, I started to wonder what I had gotten myself into. Sponsored by Patron, the seminar in the courtyard of the St. Regis is part instruction, part do-it-yourself cocktail party and part lubricated mayhem.<\/p>\n<p class=\"STND-STND BodyText\">Attendees sit at tables set with all the cocktail making accoutrements and ingredients needed for personalized Jalisco Mules and Classic Margaritas, along with a ready-to-drink, tequila infused sangria. According to co-host David Alan, author of \u201cTipsy Texan: Cocktails and Spirits from the Lone Star State,\u201d drinks in \u201cbarlandia\u201d are created by three different methods: shaking, stirring and building. We practiced all three methods with the help of the shakers, stirrers, strainers and mixologists wandering the room. Then, of course, there was sampling. The margarita was my favorite. However, my table mate Nancy Weber, EVP of Marketing for Meredith who oversees the seminar, preferred the mule.<\/p>\n<p class=\"STND-STND BodyText\">\u201cThis event is such a great expression of what food and wine is to people. I love the camaraderie between chefs, wine exhibitors and attendees. And, when you need a break from wine, you can have Patron,\u201d Weber said.<\/p>\n<p class=\"STND-STND BodyText\">Your secret tip for the day is from co-host Stephen Halpin, who is manager of trade education and mixology for Patron. When adding an effervescent mixer, like ginger beer, to a built drink, put your stirrer spoon in the middle of the glass. Pour the liquid on the stem of the spoon. The spirals in the spoon will keep your mixer from bubbling up, so you don\u2019t\u2019 lose the fizz.<\/p>\n<p class=\"STND-STND BodyText\">\u2014 Allison Pattillo, special to The Aspen Times<\/p>\n<p><a href=\"https:\/\/www.aspentimes.com\/news\/food-wine-classic-notebook-food-nature-two-ways-to-like-your-life\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chris Goodwin of Kansas City has a few of his Ruth Reichl books signed by the author Saturday morning while his wife, Dana, captures the moment. Reichl did a sitdown conversation with Food &amp; Wine magazine editor Hunter Lewis.David Krause \/ The Aspen Times Amy Laha\/The Aspen Times Chef Marcus Samuelsson and his sous chefs [&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-2445381","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 18:54:24","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\/2445381","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=2445381"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2445381\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2445381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2445381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2445381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}