Inside the Food & Wine Classic: Day 2 Highlights and Discoveries

Chef Marcus Shell brought the heart of Charleston to life at the Aspen Food & Wine Classic. As the executive chef of By The Way, a beloved neighborhood spot in Charleston, he’s playing a big role in boosting the city’s culinary fame. During his seminar, he served up two incredible dishes: Brown Butter Crab Rice with Charred Pineapple and Spicy Nduja Deviled Eggs topped with a zesty Red Clay chili crisp. Both dishes were more than just food; they had a story to tell.

“Deviled eggs are a Charleston classic,” he pointed out, offering a handy tip: cut them lengthwise for the best presentation. He emphasized that patience is key in cooking. “Low and slow is the way to go,” he insisted. For him, good cooking is about making connections and sharing meals.

After tasting his crab rice and spicy eggs, it became clear: these dishes were a reflection of Southern roots and community joy. Chef Shell didn’t just represent Charleston; he brought it to life with every bite.

Switching gears, I attended the “Bubbles & Blockbusters” seminar with Amanda McCrossin. She paired sparkling wines with classic films, making the experience even more enjoyable. As a movie buff, this was a dream come true. McCrossin shared fun facts about wines and their ties to legendary films like “Titanic” and the James Bond series.

Next was Mark Oldman’s engaging “GO BIG: Superstar Magnums & Beyond” seminar. Celebrated for his charm, he unveiled a rare Melchior—a massive wine bottle holding 24 regular-sized bottles! It added a fun twist to the seminar, mixing entertainment with education as he shared insights into oversized wine bottles.

The “Sips & Sausages” seminar offered a delightful experience under The Little Nell Tent. Led by wine expert Sabato Sagaria, the event was filled with laughs and great food pairings. Sagaria, with his years of experience, effortlessly combined humor with wine wisdom. The highlight was Spanish chorizo paired with a bold Kosta Browne Russian River Valley Pinot Noir, a match made in culinary heaven. Other delectable combinations included lobster sausage with Laurent-Perrier NV Cuvée Rosé and duck sausage with Puligny-Montrachet “Les Perrières.”

Ultimately, the magic of the Food & Wine Classic was in the connections made over good food and drink. As Sagaria wisely noted, what truly matters in a food and wine pairing is the company and the setting. Good food and wine can elevate a simple gathering, creating cherished memories that linger long after the last sip.

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