{"id":2451900,"date":"2019-12-05T12:02:00","date_gmt":"2019-12-05T19:02:00","guid":{"rendered":"https:\/\/www.aspentimes.com\/?p=317088"},"modified":"2019-12-05T12:02:00","modified_gmt":"2019-12-05T19:02:00","slug":"food-matters-give-the-gift-of-a-cool-food-experience","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/kspn\/local-news\/food-matters-give-the-gift-of-a-cool-food-experience\/","title":{"rendered":"Food Matters: Give the gift of a cool food experience"},"content":{"rendered":"
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Aspen Custom Vans<\/strong>
Ethan Harrison<\/em><\/figcaption><\/div>\n<\/figure>\n

What\u2019s better than giving a great gift? Creating an opportunity for a friend or loved one to create lasting memories. So, instead of Insta-worthy kitchen gadgets and gizmos \u2014 there are plenty every season, see the internet \u2014 here are a few epicurean Aspen experiences to stoke excitement after the holiday buzz fades.<\/p>\n

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EMBARK ON AN ADVENTURE ABROAD AT MAWA\u2019S KITCHEN <\/span><\/p>\n

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Mawa\u2019s Kitchen<\/strong>
Anna Stonehouse\/The Aspen Times<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

Born on the Ivory Coast, raised in Paris, and a world traveler since, chef Mawa McQueen shares her passion for global cuisine during a new winter series of specialty dinners. Held in Mawa\u2019s recently expanded dining room in the ABC, each themed event showcases foreign fare from McQueen\u2019s repertoire.<\/p>\n

\u201cFondue Night Out\u201d on Jan. 25 offers a selection of preparations: French Alpine fondue Savoyarde, which includes McQueen\u2019s authentic molten cheese blend and all classic accoutrements (crispy baguette, vegetables, apples, chorizo; $98); fondue Bourguignon, for which guests cook marinated beef tenderloin, chicken and Norwegian salmon in oil, to dip in four sauces ($125); or hot broth-based Japanese shabu shabu, with beef, vegetables, salmon, shrimp and rice noodles ($125). Each includes salad \u2014 and dessert chocolate fondue, natch.<\/p>\n

Those craving more elusive (around here) flavors of saffron, persimmon, pomegranate and cardamom will want to reserve a seat for Feb. 28: \u201cMiddle Eastern Night\u201d begins with an array of mezze such as house-made labneh and parsnip \u201cghanoush\u201d with Mawa\u2019s house-made seed-mix pita; a choice of Mediterranean salads variously involving fennel, fattoush, and oregano-chili vinaigrette; and an entr\u00e9e selection of spiced Colorado lamb, trout or chicken plus sides and dessert ($85).<\/p>\n

Finally, at the \u201cRaclette Aspen Dinner\u201d on March 21: local and international charcuterie including Jam\u00f3n Ib\u00e9rico, grilled vegetables and sides for blanketing in melted Alpine cheese ($89). Desserts harking to Mawa\u2019s former stomping grounds in the City of Light \u2014 tarte tatin and \u00eele fl\u00f4ttante, among others \u2014 cap the evening.<\/p>\n

Snag a Mawa\u2019s Kitchen gift certificate to cover the price of admission to one or more of these tasty journeys \u2014 and hope your giftee chooses to take you along. mawaskitchen.com<\/p>\n

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ULTIMATE BOTTLE SERVICE: DIY DISTILLERY AT MARBLE DISTILLING CO. & THE DISTILLERY INN<\/span><\/p>\n

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Connie Baker and Julius Grisette pour freshly distilled spirits at Marble Distilling Co. in Carbondale.<\/strong>
Michele Cardamone<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

An intoxicatingly epic present for spirits aficionados: A weeklong educational immersion at Carbondale\u2019s award-winning craft distillery \u2014 one of few truly sustainable operations, and perhaps first in the world with luxury lodging onsite. Lucky participants will learn the whole process of making whiskey or bourbon: how to mash grain, ferment, distill and select\/hydrate a 53-gallon aging cask for storage. While that hard-won barrel hangs at the distillery up to three years (required to develop its full expression), apprentices will return home after six days with a miniature, three-gallon cask for comparison, as MDC distillers send samples from the larger cask annually. It\u2019s good ol\u2019 hands-on work\u2014a half day alone involves moving soaked grains in a \u201cstripping\u201d run to MDC\u2019s 500-gallon distillation still \u2014 but worth claiming some 250 finished bottles to label and sign as one\u2019s own. Or select a two-day \u201clite\u201d version of the class, for which MCD will pre-mash and -ferment in advance, leaving folks to make whiskey cuts, barrel, and, if desired, bottle the signature spirit deserving of unfiltered bragging rights. $12,000, limited to six guests; special lodging rates; marbledistilling.com<\/a><\/p>\n

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COOK IN A CUSTOM SPRINTER VAN<\/span><\/p>\n

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Aspen Custom Vans<\/strong>
Ethan Harrison<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

Gourmet breakfast with National Park views? Aspen Custom Vans will make that dream a reality. The company\u2019s adventure rental, \u201cBlue,\u201d a 2016 Mercedes-Benz Sprinter \u2014 with solar power, diesel heater, and handsome interior wood paneling \u2014 features a tidy kitchen ideal for on-the-road entertaining in style.<\/p>\n

\u201cBlue has an outward facing kitchen so you can chat with friends, with a fold-up cutting\/prep space (when) sitting on the passenger seat that swivels,\u201d says company co-founder Kimbo Brown-Schirato. Blue, which sleeps two, is equipped with a sink, mini fridge and all tools to cook a proper meal, including well-seasoned cast-iron pans, gas cooktop and tableware. Though certain outdoorsmen might scoff at spending an extra minute within walls, \u201cWe also include a regular outdoor stove in case you\u2019d rather cook outside,\u201d Brown-Schirato says. Starting at $210\/night, three-night minimum; outdoorsy.com\/rv\/3914<\/a>; aspencustomvans.com<\/a><\/p>\n

SIP THE WORLD\u2019S BEST WINE IN THE RED LIGHT LOUNGE<\/h4>\n
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The Little Nell<\/strong>
Jamie Jaye Fletcher<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

Celebrate the 30th pearl anniversary of The Little Nell with a swank private cellar tasting or dinner delivered from element 47 upstairs. Lounge among a collection of 20,000 bottles \u2014 some of the world\u2019s most sought-after wines on a multiple Grand Award-winning list \u2014 pulled by a pro sommelier straight from the shelves of the subterranean vault. Tasting guests may pair with accompaniments such as house-cured meats and fine local cheeses; diners enjoy a guided wine experience; everyone walks away wowed.<\/p>\n

Cellar tasting available nightly at 6 p.m. ($500\/min for six guests; $200 per additional) or 8:30 p.m., ($1,000 min for six guests; $200 per additional). Dinner nightly at $500\/min per person. Tax\/gratuity not included. RSVP: thelittlenell.com\/dining\/element-47<\/a><\/p>\n

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SCORE A SUSHI SHOWBOAT <\/span><\/p>\n

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Thai House Co. & Sushi<\/strong>
Courtesy THC Sushi<\/em><\/figcaption><\/div>\n<\/figure>\n<\/div>\n

If you haven\u2019t zipped down to Thai House Co. & Sushi in El Jebel yet, you\u2019ve maybe heard about it. Opened just a few weeks ago, the diminutive downvalley joint has garnered rabid enthusiasm among Aspenites, evidenced by a packed house nightly and recent elimination of reservations as a result. If you\u2019re uninitiated, brother-sister-mother chef-owners Arik, Stephanie and Sang Sananikone understand; it\u2019s a tough jaunt during the holidays. Consider ordering a wooden sushi boat stuffed full of sushi (don\u2019t miss the stunning purple-blue butterfly pea sashimi or rolls topped with inventive garnishes such as crushed pistachio) or snag a voucher to secure the craft as a snazzy centerpiece at a later date. Priced per order; facebook.com\/thcsushi<\/a><\/p>\n

amandaraewashere@gmail.com<\/a><\/em><\/p>\n

via:: The Aspen Times<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Aspen Custom VansEthan Harrison What\u2019s better than giving a great gift? Creating an opportunity for a friend or loved one to create lasting memories. So, instead of Insta-worthy kitchen gadgets and gizmos \u2014 there are plenty every season, see the internet \u2014 here are a few epicurean Aspen experiences to stoke excitement after the holiday […]<\/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":["post-2451900","post","type-post","status-publish","format-standard","category-local-news"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-19 03:33:04","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'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\/2451900","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=2451900"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/posts\/2451900\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/media?parent=2451900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/categories?post=2451900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/kspn\/wp-json\/wp\/v2\/tags?post=2451900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}