Yum and Yummer

I’m heading to Aspen tomorrow for the annual Food & Wine Classic. As usual at these types of events, I’ve set up quite an ambitious schedule (so little time, so much amazing food), so if I’m unable to answer questions or comments right away, I appreciate your patience.

I’ll be on location until the feasting concludes Sunday evening, after which I’ll return, eager to share all the recipes, photos, and maybe even videos I’ve collected. In fact, the photo you see here is the lamb braised with root beer recipe that I picked up at last year’s event from Chef Richard Blais. You can check out that video recipe here.

In the meantime, if you want to follow along with Foodwishes on Twitter (and I highly recommend it), you’ll get live bite-by-bite coverage, complete with photos and descriptions!

Follow Along with Foodbuzz

My friends at Foodbuzz are also headed to Aspen, where in addition to keeping me out of trouble (you kids remember, always use the buddy system), they'll be offering some very cool social media games.

Throughout the weekend they'll be encouraging attendees to tweet photos of the event to #fwclassic for a chance to win a ticket to next years event, as well as prizes from Foodzie.com.

They'll also be hosting a "menucast" during the Best New Chefs dinner, so be sure to follow them on Twitter to get in on the fun. By the way, if you want to learn more about Food & Wine's ten "Best New Chefs," Foodbuzz is currently running a series profiling each one. You can check out today's installment here. Enjoy!

Pictured left to right: Ryan Stern, Kiersten Stevens (me) and Devon O’Donnell. Photo (c) Average Betty.

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