Aside from learning new knife skills and cooking techniques, being in Aspen is a chance to be inspired by fresh, new preparations. Sometimes these ideas can be rather involved, like the sous vide and smoking techniques at the Voltaggio brothers lunch; other times, they are shockingly simple.
For breakfast on my first morning at the Classic, I enjoyed a shot each of chilled blanco and añejo tequila at the Corzo booth. The Corzo was lovely, but even better was the chaser: an orange wedge offered up with cinnamon and sugar for dipping. The sweet, warm spices complemented the citrus perfectly. The combination would be great with tequila shots or served on its own as a party snack. As a huge fan of cinnamon, I was thrilled to have a new use for it. Do you have any unusual ways to employ cinnamon?