H IS FOR HANGING | When entertaining outdoors, you want to craft moments of delight,” said Siobhan Barry, of New York design studio Icrave, who is a fan of the tripod-supported cauldron fire pits from Utah outfitter Cowboy Cauldron Co. The movable cast-iron rig holds a wood-burning fire, and can house a rotisserie spit or stew pot. “It takes barbecue to a whole new level,” she said.
Everything about Aspen, Colorado, doesn’t feel real: the shockingly blue sky against the stark outlines of the mountains, the devastatingly gorgeous ski-bums-turned-baristas, the slightly light-headed feeling you get from the lack of oxygen at 8,000 feet. Which is why when I am sworn to secrecy by the Top Chef PR team and told to go to a random parking lot to be taken via school bus to an undisclosed location to sign a waiver, and then taken to a third and final location, it seems reasonable to show up and just go with it. Especially when said third location is the semifinals for the fifteenth season of Top Chef.
On this Saturday night, there are also guests pre-gaming for Beefsteak in Vibiana’s courtyard with hors d’oeuvres like bacon served out of Spam bacon cans. Plus, the public restaurant part of Redbird typically feeds 350 to 400 guests on busy Saturday nights like this. And this is after brunch service for 100 to 150 people.
Read the full article at FoodAndWine.com
Welcome to Talking Top Chef, a weekly blog where we review the latest episode from the best reality show on TV. I’m going to fill you in on a little secret: Shortly after the season premiere last month, I discovered Top Chef is extremely popular at Sports Illustrated. From Crossover writers to our very own managing editor, this show is loved by so many over here.
Read the full article at Sports Illustrated
Food Quest takes audiences on a global culinary adventure with epicurean lifestyle leader Robin Leach and co-host, model Kim Alexis. Join them as they meet the world’s finest chef’s, explore their restaurants, and learn the secrets behind producing the world’s most exciting and delicious foods.
Recently, Cowboy Cauldron was lucky to participate in the 10th annual Charleston Wine and Food Festival. This five-day festival had over 107 events displayed unparalleled culinary masterpieces with chefs from all around. Dozens of tents offer different tastings from various chefs and libations to samples by the dozens being offered to taste and buy.
To celebrate the 10th anniversary, the festival included a new edition called the Culinary Village. The village included a range of chef-lad demonstrations and tasting opportunities, as well as the chance to frolic in a plastic ball tank, smoke cigars and paint wine bottles.
Outside of the new attraction, the festival had incredible events from going fishing with some of the chefs to shopping at the Asian market in North Charleston. There was cross culture BBQ which included Cowboy Cauldron, where put masters paired up with some of the top chefs both locally as well as guest chefs. Some visitors were even lucky enough to stand by a chef to learn how they were cooking their meal.