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Just like Aspen, where adventure abounds year round, Chefs Club by FOOD & WINE transitions seamlessly between seasons. The winter menu plays directly on rustic vegetables and gamey meats, including venison with beet ember, duck breast with foie gras, squash with farrotto and beet risotto. In the summertime, chefs serve up slightly lighter dishes such as grilled prime bistecca fiorentina with porcini mushrooms, arugula, lemon and fava beans, or grilled beef cap with black-truffle sauce, roasted fresh fig and summer truffle potato napoleon. Seared rainbow trout and citrus-poached shrimp are other examples of warm-weather dishes at Chefs Club by FOOD & WINE.