Between the Voltaggio brothers lunch and the grand tasting tents, we enjoyed a lot of good food last weekend in Aspen. However, the highlight, by far, was an amazing six-course crawfish lunch, prepared by the master of New Orleans cuisine, Chef John Besh. Thanks to his appearances on the Next Iron Chef and Top Chef Masters, I was pretty familiar with the chef's cooking style.
What I wasn't prepared for was one of the most delicious and memorable meals of my life. Here you'll get a look at the lunch, which was paired with beer and properly titled Tails and Ales.