Mario Batali at 2010 Aspen Food & Wine

After a thrilling hour with Thomas Keller I got to go to a demo by Mario Batali. He started off with a seafood salad. Not a wimpy one, it had shrimp (simmered for 1 minute), calamari (simmered for 30 sec) annd mussels (evoo, garlic, then mussels, then white wine). Once the seafood was cooked he added green pesto, red wine vinegar, papaer thin red (or Vidalia) onion, a pinch of salt, canned garbanzo beans, supremed blood oranges, olive oil and flat leaf parsley. It looked great, very full of seafood.