I attended Tony Abou-Ganin's "Gin Alley: Lost Cocktails of a Bygone Era" demo, where I learned how to make a Ramos Gin Fizz, a Corpse Survivor #2, an Aviation Casino Cocktail, and the Perfect Dry Martini, which Tony described as "Fred Astaire in a glass." At the tasting tent, I tried many a delicious gin cocktail, including the Norfolk Aviation, which is made with
lavender! Delicioso!
#2 Even when the person in action is a master chef who's been cooking for well over 50 years, I still get nervous about fingers & fast chopping.
#3 "Gluttony breeds innovation after all."
I made this comment to Aaron after figuring out a way to hold a wine glass, a couple of cocktail samples, and a plate food at the same time.
#4 It's fun to get your picture in the paper. Even if it's only because you happen to be drinking a very petite martini. Thanks Aspen Times!
#5 I just might adopt Jacques Pepin's food-ism: "Anything I like, I call a vegetable." There is nothing more endearing than a sweet sagacious Frenchman who also happens to be one of the world's best chefs.
#6 I no longer have any desire to go to Table fifty-two. I think it's great that Art Smith lost 100 pounds in a year, but his demo was very disappointing.
#7 As I left the tasting tent after consuming an uncountable number of calories in an hour and a half, it occurred to me that there might be such a thing as Too Much of a Good Thing. Maybe.
#8 I don't ever want to have cosmetic surgery. Even if I happen to be in a town where 80% of women appear to have had it multiple times.
#9 As gorgeous as Aspen is (and even more so when you are able to sample so many delectable eats and drinks), I still prefer the quiet beauty of Hanging Valley Ranch.
#10 If your future father-in-law accidentally walks in on you on the toilet, it is best to pretend that it never happened. And try to find a different way to say "Happy Father's Day" next year.
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