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Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu I recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.
RELATED LINKS
Check out the Blister Craft Collective
Become a BLISTER+ Member
TOPICS & TIMES:
Fine Dining & Tasting Menus (1:58)
Alinea: what Mark Learned There (9:46)
PARC Aspen (16:42)
Tasting Menu: what Jonathan had at PARC Aspen (23:59)
Goat Cheese Sorbet & Olive Oil Candy (31:26)
Consistency vs Being Consistently Good (47:46)
Craft & Trust (56:17)
CHECK OUT OUR OTHER PODCASTS (click each to learn more):
