The 2025 Food & Wine Classic in Aspen offered a delightful journey into the world of gastronomy, with seminars that celebrated Portuguese wines, breakfast sandwich cook-offs, chef collaborations, and California winemaking. Participants experienced the diverse flavors of Portugal through an engaging seminar led by Graft Wine Shop owners Miles White and Femi Oyediran. The event also featured a spirited cooking competition between chefs Mawa McQueen and Shota Nakajima, showcasing innovative breakfast sandwiches. Additionally, attendees were treated to insights from Nancy Silverton and Phil Rosenthal as they unveiled plans for their new Los Angeles diner, while Mark Oldman provided an interactive wine education session highlighting top California winemakers.

In this vibrant festival, each seminar brought something unique to the table. The Portuguese wine tasting not only introduced attendees to a variety of affordable yet high-quality wines but also educated them on the country’s rich vinicultural heritage. Meanwhile, the "Between Buns" cook-off demonstrated creativity under pressure, blending local and international influences. The seminar featuring Silverton and Rosenthal revealed personal stories behind their upcoming diner venture, emphasizing comfort food and community spirit. Finally, Oldman’s seminar transformed wine appreciation into an entertaining and participatory experience, leaving participants inspired and knowledgeable about California’s finest wines.

Portuguese Wines: A Taste of Tradition and Innovation

Graft Wine Shop co-owners Miles White and Femi Oyediran presented an enlightening seminar on Portuguese wines at the 2025 Food & Wine Classic. Attendees sampled a selection ranging from sparkling wines reminiscent of mimosas to a variety of whites, rosés, and reds. These wines stood out for their affordability, with prices rarely exceeding $40 USD, making them accessible choices for everyday enjoyment. The alcohol content varied between 9% and 13%, perfect for pairing with meals or sipping during leisurely afternoons.

This seminar delved deep into Portugal’s burgeoning reputation as a leading wine destination. By bringing these carefully curated selections to the United States, White and Oyediran showcased the versatility and charm of Portuguese wines. They emphasized the importance of understanding the cultural context behind each bottle, enriching the tasting experience. Audience members engaged enthusiastically in discussions about Portugal’s wine history, demonstrating the presenters' expertise and passion for the subject. This session not only highlighted the quality and value of Portuguese wines but also underscored the potential for growth in their global appeal.

Culinary Showdowns and Collaborations

A highlight of the 2025 Food & Wine Classic was the dynamic interplay between culinary competitions and collaborative projects. In one memorable event, chefs Mawa McQueen and Shota Nakajima faced off in a breakfast sandwich cook-off titled “Between Buns.” Each chef crafted distinct creations using shared ingredients and secret additions like pepper sauce, quail eggs, and lamb. McQueen’s winning dish combined elements such as plantains, Brie, sautéed peppers, onions, and lamb, while Nakajima opted for a more traditional Japanese-style sandwich with Kewpie Mayo-based sauce. Their techniques and innovations captivated the audience, creating a lively atmosphere reminiscent of televised cooking shows.

Beyond competitive cooking, the event fostered partnerships among renowned chefs. Nancy Silverton and Phil Rosenthal discussed their joint venture, Max and Helen’s, a diner set to open in Los Angeles offering classic dishes alongside breakfast served all day. Their conversation intertwined personal anecdotes with professional aspirations, illustrating the bond between food and memory. Similarly, Mark Oldman’s seminar on California winemakers bridged education and entertainment, inviting audience participation and focusing on both established and emerging talents in the industry. These interactions reinforced the idea that culinary arts thrive on collaboration, innovation, and storytelling, enhancing the overall experience for attendees at Aspen's prestigious gathering.