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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 Jonathan 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)
SEE OUR OTHER PODCASTS:
Blister Cinematic
Bikes & Big Ideas
GEAR:30
Blister Podcast
Off The Couch
Hosted on Acast. See acast.com/privacy for more information.
By BLISTER4.9
5151 ratings
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 Jonathan 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)
SEE OUR OTHER PODCASTS:
Blister Cinematic
Bikes & Big Ideas
GEAR:30
Blister Podcast
Off The Couch
Hosted on Acast. See acast.com/privacy for more information.

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