783: On The Road – Food & Wine Classic in Aspen with Khushbu Shah, Chandra Ram, Chef Tiffany Derry & Wine Writer Wanda Mann

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 7 July 2023

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

We took the show on the road for Food & Wine's Classic in Aspen, CO at the Wheeler Opera House. First, we welcomed Restaurant Editor Khushbu Shah to talk about restaurant industry trends starting with chefs reclaiming their craft by building systems that allow them to run a restaurant on their schedules and practice "unapologetic cooking." Then Associate Food Editorial Director Chandra Ram joins the conversation to talk about what she's seen in home cooking trends, from translating restaurant-level experiences into a recipe and the lasting change Covid has made in home cooking. Then we talk Southern food with Chef Tiffany Derry of Southern Table and Roots Chicken Shack in Texas. She looks at her relationship to Southern cuisine and how important it is to represent her roots authentically and showcased with a spin. And then, the East Coast editor of The Somm Journal and founder of winewithwanda.com, Wanda Mann, talks to us about the trends in the wine world (hello rosé!) and how people's drink tastes have changed over the last few years.

Broadcast dates for this episode:

July 7, 2023 (originally aired)

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Transcript

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0:00.0	The Splendium Table was supported by Vitamix. You know, there are some essential cooking tools that have spanned generations, cross continents, and found their way into kitchens around the world. I'm thinking of the cast iron pam, the rolling pin, the mortar and pestle. But all of those were innovations at one point, and the high-powered Vitamix blender takes its place in that pantheon.
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1:11.8	I'm Frances.com.
1:17.0	I'm Frances Lamb, and this is The Splendid Table from APM.
1:38.1	The Aspen Food and Wine Classic is Food and Wine Magazine's signature event.
1:46.1	It's 40 years old, and it is an absolute wash of small bites, big pores, and high altitude.
1:53.9	There are like 70 chefs and drinks experts, 150 tasting booths, and something like 3,000 guests.
1:54.8	Like, I spent the night in town smaller than that.
1:58.1	Anyway, while we were there, we got to taste the most incredible spicy carrot broth,
2:03.6	made with 30 different ingredients from chef Kwame and Wachi. There was this unbelievably good
2:08.8	vegan plantain brioche from Gregory Gorday, and we got to hang out with a bunch of top chef fan favorites.
2:15.6	Anyway, we did it all in the most unreal setting.
	...

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