From the New York Time Magazine 

If the Beard Awards are the Food Oscars, then the Food & Wine Classic in Aspen is summer camp for chefs. Over the last four days, Aspen, Colo., turned into a playground for wealthy foodies willing to spend big bucks to rub shoulders with the likes of Bobby Flay, Tom Colicchio and Jacques Pépin. But for the chefs, restaurateurs, wine experts and trade people, it’s a first-class amusement park, complete with skiing (yes, a few lifts were open despite the heat). For those in the industry the Classic does involve some work — a demo here, a tasting there. But as soon as they step off that stage, it’s time to play. And chefs like to play, hard.

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