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Chef Tim Love's Lunch at the Food & Wine Classic

Chef Tim Love Loves His Animals

After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen. Love spent the entire night before the lunch slow-roasting three whole animals — goat, lamb, and venison — over a mesquite wood grill. He applied a different technique and application to each one. Love filled the lamb with mirepoix and wrapped the venison in bacon. He made a trio of dishes that paired with Belgium beers. Marc Stroobandt, a master beer sommelier, was on hand to teach guests how to properly pour the brews — creating a nice heady foam is a must! Love's trio included a goat crepinette with braised lentils, lamb tacos with Texas salsas, and venison sliders with a aioli. To take a better look at the lunch,

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Chef Tim Love talks about his techniques for whole roasting animals.

Whole-roasted goat.

A Leffe Blonde was wildly refreshing on the warm afternoon.

Chef Love brushing marinade onto the raw meat.

The menu and a recipe booklet.

Each of the three beers required a special glass.

Hoegaarden paired nicely with the goat crepinette.

The crowd.

Goat crepinette with braised lentils and rocket greens. I want to know what spices were on the potato chips!

Venison slider with yuzu aioli on Hawaiian bread.

Lamb tacos with Texas salsa and fresh queso.

The Lonesome Dove, Love's signature logo.

The trio of roasted animals.

The animal on the spit-roaster.
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