FOOD & WINE Classic In Aspen Tickets On Sale Now, Discount Before March 15

by Laurel Miller on

Seems like just yesterday Gadling was announcing the 30th anniversary of the prestigious FOOD & WINE Classic at Aspen, and already the next is almost upon us. Have you scheduled your annual cholesterol screening yet?

This year, from June 14-16, Food & Wine magazine will celebrate 31 years of incredible food and drink in one of the most glorious locations in the Rockies. Join the nation’s top chefs including José Andrés, Jacques Pépin and Marcus Samuelsson, as well as internationally renowned winemakers, master sommeliers, brewmasters, mixologists and food crafters at the most legendary culinary event in the nation.

The three-day weekend also features over 80 cooking demos, wine and interactive seminars, panel discussions, tasting events and classes on food and wine pairing, as well as twice-daily Grand Tastings featuring over 300 winemakers, craft brewers, distillers and specialty food vendors.

New this year are “DIY Sausage” from offal king Chris Cosentino; a “‘Top Chef’ Leftover Challenge” with Tom Colicchio and Gail Simmons; “Next Superstar Value Wine” by wine expert Mark Oldman; “Great Cocktail Party Drinks” with über-mixologist Jim Meehan and F & W editor Kate Krader, and “Dim Sum at Home,” with Andrew Zimmern.

Tickets for the FOOD & WINE Classic in Aspen are $1,150 before March 15, and $1,250 thereafter. There will be also be a la carte ticketed events, including the Last Bite Late Night Dessert Party; additional details will be released in March. To get your tickets (hurry, hurry; it’s always a sell-out), click here.

[Photo credit: Food & Wine magazine]

Enter to win a “cuisinternship” in Oregon

by Katie Hammel on

Ever wondered what it’s like to be a winemaker, brewmaster, or cheesemaker? How about a rancher, chocolate maker, fisherman(or woman), or a liquor distiller? Here’s your chance to find out. Seven lucky winners will be given the opportunity to apprentice in their chosen professions, helping out with all the duties of the job and learning the ropes from the pros.

The Oregon Bounty Cuisinternship contest runs until September 18 and aims to highlight the variety and quality of food and drink produced locally. The internships take place around the state, covering the Pacific coast, Willamette Valley, Mt. Hood, Eastern Oregon and Portland. The brewing intern will be mixing barley and hops at Full Sail Brewing and the apprentice chef will be prepping dishes at Le Pigeon Restaurant. Each apprentice will receive airfare from his or her home city to Portland, six nights of lodging, a five day apprenticeship, and $1000 cash to cover meals and other expenses.

To enter, compose a 140-character statement on why you should be chosen for the apprenticeship, along with a two-minute video explaining why you are the best person for the job. You can submit one entry per category, but you can apply for as many categories as you wish. Entries must be received by September 18 and the winners will be announced on September 30.