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Bobby Stuckey: Advice For Aspen FOOD & WINE; More

As part of the FOOD & WINE Classic in Aspen, we're coming at you live from the Eater Lounge at the Limelight Hotel. This year we're by the pool; if you're in the neighborhood, do come say hello. If you're not, watch for Q&As and more throughout the day.

Bobby Stuckey of Frasca Food and Wine stopped by this morning and talked about riding his bike over Independence Pass, Frasca turning ten, and his advice for first time Aspen FOOD & WINE goers.

How did you get up to Aspen? I got here on my bike. I started doing that four years ago with Sam Beall of Blackberry Farm. Danette, my wife, drops me off in Leadville and I ride all the way to Aspen. Matt Accarrino of SPQR and Lachlan [Patterson] and I were at an event and Matt said he wanted to join me. He came in Wednesday night, ate at Frasca, and we came over today.

What did you do last night? I worked. I basically got to Aspen, showered and went to the Little Nell for service. Richard Betts and I were the alums guest sommeliers last night at the Nell. They started doing that a few years ago - having different guest sommeliers on Thursday, Friday, and Saturday during the festival. It was great but it was long. It was well into the night- after 1:30.

What's on our agenda today? Today I have my seminar at 2 p.m. I have it easy. Nothing else.

Is Lachlan up here with you this year? He isn't. He is on his honeymoon in France. He just got married. It's a bit of a family vacation and honeymoon.

How is it to celebrate 10 years of Frasca? So awesome! I was so scared when we opened. I wanted Frasca to be something that kept evolving and I can honestly say we have really done that. I knew that's what I wanted to do but to actually make it happen is a very different deal.

Where is Frasca going to be in 10 more years? My goal, if I could see in the future, I would love it if Lachlan and I would have more than amazing managers, if we had partners. My dad is an entrepreneur and we were all talking last year about this at a dinner at Oak. Sometimes, in life, there comes one person into the business who wants to be more than a manager, who wants to be a partner. You have to embrace those people.

How many festivals in a row is this for you in Aspen? Including working here, 18. I came every year since opening Frasca.

What's your advice for first timers at the festival? If you have a trade pass, go to the AmEx seminars. Anytime the moderator is Steve Dolinski, the discussion will be great. He has a unique way of bringing out the best out of the guests that are on his panel. If you are a consumer, try to go out of your comfort zone. If you normally drink Italian wines and Burgundy wines, come here and try things you are not familiar with.

· The Eating Road to Aspen FOOD & WIne [EDen]
· Dana Cowin's Guide: Eating at the Aspen FOOD & WINE [EDen]