There are a lot of events this weekend in Aspen during the FOOD & WINE Classic. And, with all of the excitement and the packed calendar of events it might be easy to forget that Father’s Day is Sunday. There’s no question that Dad will appreciate that tie, pair of khakis or picture frame for his desk, but why don’t you give him something he’ll never forget? The Grand Cochon is the best way to celebrate Father’s Day in Aspen if Dad is a fan of bacon, prosciutto, pulled pork and pork belly!

“Grand Cochon is like the Super Bowl of FOOD & WINE events,” says Cochon 555 founder and self-proclaimed lover of pork Brady Lowe. The culmination of a year-long tour across the United States aimed at crowning the King or Queen of Porc, the Grand Cochon arms 10 chefs with a Heritage bred pig and one goal: dish out the most insanely delicious meal ever. The 10 chefs slated to duke it out on Sunday are: The newly renovated Hotel Jerome will host the most renowned pork experts in the world on Father’s Day for the Grand Cochon. Only Heritage breed pigs will be used in the competition. “More and more of us want to skip the processing and get our foods straight from the pasture but we don’t always know how to get it, where to look, or what to ask for,” explains Lowe. “I am passionate about increasing awareness of the sources that support a more natural, sustainable food system. One event cannot change the entire food production system (not yet, anyway), but we can celebrate producers who are favorably tilting the scales back towards good, local, responsibly grown food.”

The judges responsible for crowning the King or Queen of Proc this year include chef Andrew Zimmern from “Bizarre Foods,” renowned chef Claudine Pepin, 2011 “Queen of Porc” Duskie Estes, 2012 “King of Porc” Jason Vincent, cheese expert Laura Werlin, James Beard Award-winning chef Tim Cushman, Todd Clark of Matsuhisa Aspen/Vail  and The White House Tavern’s executive chef Sheamus Feeley. There will be a “Perfect Manhattan” Bourbon Bar, a Mezcal Bar, craft beers and ciders, and A LOT OF WINE being poured to complement the dishes. So, treat Dad to a Father’s Day he will never forget at the Grand Cochon at the Hotel Jerome!

WHEN: Sunday, June 16, 2013 4 PM (VIP), 5 PM (General Admission)

WHERE: Hotel Jerome

HOW MUCH: $200 (VIP) & $150 (General Admission).  If you take your Colorado Local  ID to Jet Set they knock off $25 making a locals ticket $125 for General Admission.

HOW: CLICK HERE to purchase tickets, visit www.cochon555.com for more information and follow @cochon555 on Twitter for up-to-the-minute updates.

While passes for the 2013 FOOD & WINE Classic in Aspen are sold out, there are still a handful of ways to partake in the three-day foodie fete. You’ll see people donning their placards proudly throughout town, but these three events do not require a pass, and attending won’t break the bank. Here are three FOOD & WINE events you NEED to know about if you’re looking for insider scoop on how to enjoy Aspen’s favorite culinary festivals without a pass.

WHAT:
Last Bite Dessert Bash

Gail Simmons of Top Chef fame will host the sweet-toothed celebration along with renowned pasty chef Johnny Iuzzini. This is a dream party for dessert lovers with an endless array of decadent treats, like buttercream-frosted cakes, pastries, meringues, parfaits, petit fours, tarts and galettes.

WHEN:
Friday, June 14, 2013
10 PM

WHERE:
Hotel Jerome

HOW MUCH:
Tickets are $125.

WHAT:
Local. Food. Elevated.

Local Aspenite Ann Abernethy, host and executive producer of “Ann About Aspen,” joined forces with the Roaring Fork Valley Whole Foods to bring a tasting with a local lilt. This Aspen-centric party features local chefs, wines and ingredients.

WHEN:
Friday, June 14, 2013
5–8 PM

WHERE:
Mountain View Room at the Mountain Chalet

HOW MUCH:
FREE! RSVP at localfoodelevated.eventbrite.com

WHAT:
Cochon555 (www.cochon555.com)

Five chefs and five winemakers will make use of five heritage-bred pigs in this all-out competition to determine the “King or Queen of Porc.” Proceeds benefit charity, there will be a butcher presentation, wine will be flowing along with the “Perfect Manhattan” Bourbon Bar and the menu looks delicious. For more information, visit www.cochon555.com.

WHEN:
Sunday, June 16, 2013
4 PM (VIP), 5 PM (General Admission)

WHERE:
Hotel Jerome

HOW MUCH:
$200 (VIP) & $150 (General Admission).  If you take your Colorado Local  ID to Jet Set they knock off $25 making a locals ticket $125 for General Admission.

The FOOD & WINE Classic in Aspen is a three-day festival that foodies and wine aficionados flock to Aspen to enjoy. The pristine white tents in Wagner Park, centrally located in downtown Aspen, serve as the epicenter for FOOD & WINE, and there are events, tastings, discussions and parties throughout town. The entire culinary world focuses in on Aspen for the 72 hours of the FOOD & WINE Classic.

With a schedule that’s crammed with must-see happenings, making the most of the FOOD & WINE Classic in Aspen can be a bit daunting. Aspen is buzzing with excitement and there is so much to experience. What should you do during FOOD &WINE? Here’s an itinerary for your 72 hours in Aspen that promises you’ll do F&W like a pro!

Friday Morning:

Knowing that the three days in Aspen during FOOD & WINE revolve around incessant tastings of lavish dishes and imbibing in world-class wines. So, kickoff the indulgent weekend on a run with the best chefs in the world. The Celebrity Chef 5K Charity Race is your chance to run with celebrity chefs and wine experts through the city streets and parks of Aspen, while raising money for charity. Meet at the Rio Grande Park on Friday morning at 7 AM. The registration fee is $30, and proceeds benefit the Wholesome Wave.

Friday AM Seminar:

As soon as your run is over it’s time to indulge. The tastings, demos and seminars begin everyday at 10 AM, and the best way to officially begin the F&W party is with a Friday morning Champagne tasting! Seattle-based Master Sommelier Shayn Bjornholm will host “Showstopping Champagne” in the Limelight Lodge on Friday morning, and this is a must-attend for fans of bubbles. If 10 AM is a bit too early for Champs, check out James Beard award-winning author Laura Werlin’s “Mac & Cheese, Please!” seminar at the Little Nell. The lines for Werlin’s seminars will wrap around Durant Avenue by Sunday afternoon as word spreads about the delicious dishes you’ll sample.

Friday AM Tasting:

The first Grand Tasting in Wagner Park is not to be missed! Having a plan of attack is the best way to make the most of the Grand Tasting tents. Start on the right side, take your time tasting the dishes and don’t be afraid to ask the experts for info (and ask for seconds).

Friday PM Seminar:

Top Chef’s Tom Colicchio and Gail Simmons host “Top Chef: Leftover Challenge” in the St. Regis. This two-part demonstration will teach you how to prepare a restaurant-style dish (thanks to Colicchio) and then how to utilize the leftovers in a home-cooked meal (thanks to Simmons). As you’ve seen for years on BravoTV, Colicchio and Simmons have a great rapport and know how to entertain! Or, learn how to become an expert mixologist with Kate Krader & Jim Meehan at the “Cocktail Tools of the Trade” seminar on the Little Nell Terrace.

Friday PM Tasting:

Grand Tasting Part 2. Stick to your plan and slowly make your way through the tents!

Saturday Morning:

June 15^th marks the beginning of the Aspen Saturday Market, a local institution during the summer. Local vendors line the streets of downtown Aspen, live acoustic music serves as the soundtrack and everyone rolls out to enjoy the weekly farmer’s market. Don’t miss the first one of the year!

Saturday AM Seminar:

Andrew Zimmern’s “Dim Sum at Home” is creating some buzz. Or, check out the “Classic Conversations: Best New Chef All-Stars” with moderator Dana Cowin and panelists Wylie Dufresne, Thomas Keller and Eric Riper in the Theatre Aspen tent.

Saturday Afternoon:

The forecast for Saturday calls for sunny with a high of 79 degrees. Get outside and soak it all in. The Hunter Creek and Ute Trails are local favorites, and the Marron Bells and Independence Pass boast breathtaking views.

Saturday PM Seminar:

You have to check out Richard Betts’ “Ultimate Blind Wine Tasting” at least once during F&W. In this tasting, Betts will show you why wine is a grocery staple, not a luxury. And, Ray Isle’s seminar entitled “Bordeaux’s Extraordinary 2009 Vintage” is a dreamy way to spend an afternoon for fans of the region.

Sunday AM Seminar:

Congrats to you for rallying through that minor headache after two days (and two late nights) of FOOD & WINE indulgence! Sunday morning’s seminars mark the conclusion of the classroom-style chats. Vino lovers should consider Andrea Robinson’s “Napa Reds: Better With Age” or Betts’ “The Price/Quality Myth.” Or, head to the St. Regis for the “Classic Cookoff” between Sissy Biggers, Geoffrey Zakarian and Andrew Zimmern to watch three famous chefs work their magic and taste their dishes.

Sunday Afternoon:

Cochon555 is the ultimate Father’s Day activity and the best way to cap off your three-day FOOD & WINE weekend. 5 chefs, 5 winemakers and 5 pigs will be on-hand at the Hotel Jerome in a competition to crown the King or Queen of Porc. The menu, wines, cocktails and atmosphere are always incredible. For more information, visit www.cochon555.com.

There you have it, 72 jam-packed hours in Aspen that will leave you stuffed, satiated and eager for next year’s FOOD & WINE Classic in Aspen…

The Living Room, a hot new Aspen lounge at the Hotel Jerome, is a finalist for the ninth annual Hospitality Design Awards (HD Awards) that honor the achievements of superior design and architecture in spaces around the globe.  Although they were not first in the category of nightclubs, bars and lounges, this is an impressive feat for a small, yet gorgeous, ski town lounge that went up against 400 international entries – most of which were newly constructed, massive, uber-modern clubs with over-the-top features.

The Living Room held its own with an air of sophistication and elegance that emanates from their cozy space that pays homage to the 19^th century when the historic landmark was erected. None of which would be possible without the incredible work of architectural geniuses, Rowland + Broughton of Aspen, Colorado and interior design magicians, TAL Studio, Las Vegas, Nevada  who were integral in the 2012 mega-renovation of not only the lounge but the entirety of the Hotel Jerome.

Todd-Avery Lenahan of Tal Studio states, “For our gracious old dame to have walked the runway with the young & unwrinkled while receiving such thunderous applause is quite wonderful indeed.”

The first prize went to, Emerson Theater in Los Angeles, California which is a contemporary burlesque style club with grand staircases, velvet curtains, and mirror inlayed dance floors that reflect the prohibition era.

The Living Room is equally as proud to stand by fellow finalist, The 40/40 Club, a sleek and modern night club version of a sports bar that is owned by hip-hop icon Jay-Z and his partner.

Click here for a full list of winners.

The Aspen Food & Wine Classic is just the beginning of a summer filled with culinary classes, events and indulgences. Executive Chef, Rob Zack and Wine Director, Jill Zimorski are at the helm of Hotel Jerome’s food and beverage team, as well as their roster of events showcasing everything from wedding cakes to cold soups. Please join us for one or all of the culinary explorations taking place in special locations of the hotel property. If nothing else, they are an excuse to come to Aspen for food and wine. For more information call 970-920-1000.

Cake Decorating 

Friday, June 7th – Library – 11am

To kick off the wedding season, learn some tricks of the trade.

Host – Aleece Gallagher, Pastry Chef

Food & Wine Pairing 101

Friday June 21st – Prospect Terrace – 4pm

Hosts – Rob Zack, Executive Chef & Jill Zimorski,

Wine Director

Chilled Soup

Friday July 5th – Prep Kitchen – 4pm

Host – Rob Zack, Executive Chef

Light Reds for Summer

Friday July 26th – Library or Terrace – 3:30pm

When everyone drinks white or rose, there are still lots of perfect choices for red drinkers.

Host – Jill Zimorski, Wine Director

Rosé Garden Party

Saturday August 10th – 3:30pm

A late afternoon gathering on Prospect’s terrace featuring what is fresh from local gardens and complimented by the ultimate summer sipping wine.

Hosts – Rob Zack, Executive Chef & Jill Zimorski, Wine Director

Women & Wine

Friday August 23rd, Library – 3:30pm

Host – Jill Zimorski, Wine Director

The Auberge Spa at the Hotel Jerome in Aspen is proud to announce a partnership with Marie Veronique Organics, the award-winning boutique skincare brand renowned for its 100 percent natural and organic ingredients. These incredible products will be exclusively featured here in the Auberge Spa, Hotel Jerome as well as in three North American Auberge Spas (Spa Solage, The Bathhouse at Calistoga Ranch, and Auberge Spa at Palmetto Bluff).

The company tagline, “Pro-Nature, Anti-Aging”, summarizes their high-performance Pacific line of luxury, marine-based skincare. Made with all-natural marine ingredients from the Pacific Ocean and Pacific Rim, this line addresses the signs of aging including wrinkles, dehydration, and dull or blotchy complexions.

“The Pacific line partnership with Marie Veronique Organics emphasizes our commitment to organic skincare, health and wellness,” said Mark Harmon, CEO, Auberge Resorts. “We are delighted to be the first U.S. spas to introduce the highly effective Pacific products and two facials custom-designed for Auberge spa guests.”

New facials available at Auberge Spa at the Hotel Jerome starting this summer.

• Auberge’s new Anti-Aging Facial uses active organic ingredients rich in antioxidants and essential fatty acids to tone and firm the skin, minimize lines and create a visible lift.
• The Brightening and Lightening Facial delivers significant complexion-enhancing benefits. Vitamin C, combined with powerful anti-oxidants, increase collagen and repair sun damage and age spots, resulting in a bright, luminous complexion.

Prices start at $135 for 50 minutes and $198 for 80 minutes. 

The Hotel Jerome in Aspen is renowned for many things, and they are adding one more to the list – an incredible wine program and possibly the best wine list in Aspen. Thanks to new-hire Jill Zimorski who brings a wealth of knowledge, experience and enthusiasm to her position as Wine Director. While new to Aspen, Zimorski is no stranger to the industry having opened and established restaurants and their wine programs on the East Coast and toting a hefty list of credentials. We caught up with Jill to find out exactly what she has up her sleeve for the Hotel Jerome wine program.

How does the fact you are developing a wine list for a luxury hotel in Aspen affect your process and the end result?

Aspen is most definitely a seasonal and discerning market with tough competitors with very established and successful programs. This challenge inspires me to put together a list that makes sense for our market and patrons – making The Hotel Jerome a wine destination. This includes culling through the mishmash of inventory we currently have and doing a significant amount of buying, especially from unique and special producers that aren’t currently represented in Aspen. I have some aggressive goals for number of labels and bottles I’d like to see in our cellar in the very near future.

Why is the wine list predominately domestic?

Auberge Resorts, our management company, has properties in California that have incredible wine programs that are primarily domestic so I didn’t want to stray too far from this model. Of course we have Old World wines from across the globe for we want to appeal to our International market, and I am bringing in some family owned and operated vintners from California and Oregon that will please even the Burgundy fanatics.

You have been quoted saying, “There’s a strong emphasis on quality and sourcing which reflects in my own wine choices.”

Yes this philosophy really parallels that of Chef Rob Zack, who,  as a thoughtful chef, chooses the best ingredients he can get his hands on and appreciates (as guest do) knowing where the food comes from. This sentiment is mirrored in my wine buying choices as well. How much more fun it is to sell or drink a bottle of wine when you know interesting details about the winery or wine maker!

How do you accommodate the diverse tastes of people from around the world with various levels of wine knowledge and sophistication?

This is the fun part….making the list have enough familiar items that it puts guests at ease, but also introducing some foreign items as well. It must be approachable with recognizable grapes and legendary and epic producers, yet we look forward to pushing the envelope by introducing boutique wines they have never heard of.

Pricing and value are also part of this equation. What people spend on wine in this town is amazing, but that doesn’t mean we have to overprice bottles. I appreciate it when a guest looks at our most expensive wine on the list and says, “Wow that sure is priced well”.

What do you think about the trend towards organic and biodynamic wines?

Wine has to be good and made by people that produce a quality product, period. Although I have allegiance to these ideas, I don’t believe in buying solely for this purpose. I am interested in how wine makers grow the grapes for this greatly influences the final product. It’s expensive to grow grapes “right” which is why mega wine labels found at grocery stores typically don’t, which means they have to add color, flavor and texture to the wine to make it taste decent. It is a value-based decision akin to choosing local hand-made cheese over Velveeta.

How would you classify your overall style/philosophy/thinking about wines?

I have a love affair with wine – it’s delicious, fun and meant to be shared with people you enjoy spending time with. Regardless of the reputation or legend of the bottle – if it’s not fun, then don’t drink it.

Do you have a wine you simply love at the moment?

That question is like asking a parent who their favorite child is. Right now my favorite style is champagne for I love its diversity.  I also have a strong affinity for the Kutch wines out of California. I adore the wine maker and his wines. We will have an Aspen exclusive on their Sonoma coast Pinot Noir (only about 1200 cases produced) which is really a treat!

Any final last words?

The feedback I have gotten so far is that I operate differently than other people in the Aspen wine industry. It’s a pleasure to bring a different perspective to the development and evolution of a crucial part of the hotel’s culinary landscape.

“In a snowy mountain town like Aspen, it might seem as if the last wine people would think about at this time of year is rosé wine,” said Jill Zimorski, Wine Director for the Hotel Jerome and Prospect, one of Aspen, Colorado’s top new restaurants. But with Zimorski’s “Opposites Attract” pairing program they were actually the perfect complement to the hearty, local cuisine of Executive Chef Rob Zack. This promotional program, consisted of Provence reds, whites, and rosés, was so well received it actually won the Fall/Winter 2012 Côtes de Provence On-Premise Wine Promotion Challenge. The competition challenged U.S. wine professionals to design a program promoting the food-friendly wines of the Côtes de Provence appellation in pairings with American holiday fare or international cuisine.

Zimorski is not alone in her support of the rose varietals. The Little Nell’s Food and Beverage Director and Master Sommelier, Sabato Sagaria, just did an article entitled “Hot Pink” in the latest edition of Aspen Magazine. He touts roses as versatile, diverse and on the rise in the United States thanks to the help of sommeliers like Zimorski who “knows what she’s talking about”. She is quoted in the piece saying, “Most people lump these very diverse wines – both in style and provenance – into a generic category: pink wine. This diversity of style makes a very food friendly wine that can be a cinch for pairings of all sorts.”

So whether it’s a sunny warm summer day or a frigid winter whiteout – rose wins will always have a home here in Aspen.

Special thanks to The Taste of Provence Newsletter for content support.

Newly appointed Wine Director of Aspen’s Hotel Jerome—an Auberge Resort property—Jill Zimorski brings a refreshing perspective to complement the hotel’s recent renovation, all the while channeling the Auberge Resorts’ celebrated oenological legacy.

“The list I’m building at the Jerome will be predominantly domestic; this alone is a departure from many of the French-heavy lists in the area,” notes Zimorski. “Of course, it will feature great wines from around the globe primarily sourced from family owned and operated estates.”  To stay aligned with Auberge’s green commitments, most wines available are produced sustainably, organically, and biodynamically.

While new to Aspen, Zimorski is no stranger to the industry. She launched her career while studying sociology and biology at the University of Virginia in her native Charlottesville, where she worked at the Orient-Express-owned Keswick Hall Hotel. Upon graduation, she proceeded to serve management roles in two local dining gems, Metropolitan Restaurant and Mas, which earned the recognition as C-VILLE Weekly’s 2003 “Best New Restaurant” in Charlottesville.

Zimorski then relocated to Washington, D.C., where she quickly climbed the ranks of the culinary landscape. She helped open Palette Restaurant at the Madison Hotel as Assistant General Manager, before joining the management team at Charlie Palmer Steak where she worked with Executive Chef Bryan Voltaggio. Zimorski departed the Charlie Palmer Group in 2006 to focus on beverage programs and joined ThinkFoodGroup as Sommelier and Beverage Director, where she headed the award-winning wine and cocktail programs at José Andrés’ D.C. hotspots Jaleo, minibar by josé andrés’, Oyamel, Zaytinya, and Café Atlantico. It was under her direction that The New York Times dubbed Café Atlantico’s cocktail program as one of the most innovative in the country. Her next role reunited her with Voltaggio as Wine Director of VOLT—the chef’s flagship restaurant in Frederick, MD

At Hotel Jerome, Zimorski curates her list for Prospect, The Living Room and more based on Aspen’s manifestation as a foodie destination. “The town’s culinary scene is classic and of high-quality, which translates to the wine preferences,” she says. “There’s a strong emphasis on quality and sourcing which reflects in my own wine choices.”

Jill Zimorski brings to her current position an impressive list of credentials: she has passed the Court of Master Sommeliers Advanced Sommelier exam; she is a diploma candidate with the Wine & Spirits Education Trust; a certified specialist of wine through the Society of Wine Educators; and a certified Spanish wine educator

Outside of work, Zimorski enjoys baking, gardening and entertaining. She is also an avid cyclist and distance runner, having completed five marathons.

We were fortunate to have a quick chat with Rob Zack, an icon in the Aspen restaurant scene and currently Executive Chef at Hotel Jerome. He dished about new menu items at the hotel’s elegant Prospect restaurant, his culinary philosophy and more.

Tell us about the new rotisserie items on the Prospect menu.

Rotisserie is a hands-on, rustic, campfire-style of cooking that opens up an incredible range of menu options. We are currently doing a chicken entrée based on my grandfather’s recipe. I won’t disclose any secrets, but the basics include a red wine based brine and lots of rosemary, sage and garlic as it cooks on the open flame. The best part about rotisserie is the meat actually bastes itself, keeping it incredibly moist and if you add vegetables the flavors are perfectly infused in them as well. We are also doing a beef prime rib on the “spit” which is very unique.

What inspires your dishes and menus?

I am inspired by everyday life, by the season, by my family heritage and experience (Italian and Polish grandfathers who loved to cook), and by my team. The menus are truly a collaborative effort – trying a “potluck” of flavor combinations and pushing them in a specific direction based on the feedback of the chefs. I make sure we have a balance on the menu with a variety of colors and textures, vegetarian and healthy options – all with an American theme that stays true to who we are at the Hotel Jerome.

Local and seasonal cuisine is all the rage these days. Talk to us about how this plays into your work.

Geography and seasonality have always been keystones of my work. We are very fortunate to have a valley and surrounding area rich with agricultural and ranching resources.  I start menu creation by tuning into the season and what quality ingredients are available at that time of the year. I reach out to local farmers and greenhouses like Eagle Springs Organics for produce and livestock and keep the menus fresh and seasonal with complete overhauls two or three times a year.

What are a couple of your favorite items on the current menu?

It’s hard to choose, but the Living Room’s meatballs are near and dear to my heart for they are a family recipe – and everyone loves them. The waygu beef tartare is fabulous with a rustic style cut and cubes of parmesan for texture. The oysters are a big hit as well.